Tomato and egg soup is even more delicious this way

Today I made a tomato egg soup and share it with you

1. Prepare the ingredients: 4 tomatoes (about 500 grams, buy a little sandy taste, the soup will be thicker), 3 eggs, 2 coriander, 2 cloves of garlic.

Condiments: Appropriate amount of cooking oil, one and a half spoons of salt, and one and a half spoons of sugar.

2. Cooking method:

1. After cleaning the tomatoes, gently cut the cross knife at the bottom and soak them in boiling water for 30 seconds to facilitate peeling

2. Beat three eggs into the bowl and beat the eggs in one direction with chopsticks for later use

3. After peeling the soaked tomatoes, cut them in half, remove the stems, slice them horizontally and cut them into cubes

4. If it is not broken enough, you can chop it a few more times and put it on a plate for later use

5. Heat the oil, add the chopped garlic and stir-fry until fragrant, pour in the diced tomatoes, stir-fry evenly, and press a few more times with a colander after boiling, so that the soup is thicker.

After boiling for 2 minutes, the soup becomes thicker, turn to low heat and pour the egg liquid into the pot in a circular way, after 10 seconds, the egg has been set, and then gently push it with a spatula, so that the egg tastes more tender.

6. At this time, the eggs are also cooked, add a spoonful of salt to taste, and a spoonful of white sugar to neutralize the acidity of the tomatoes; Sprinkle with coriander, drop a few drops of cooking oil to brighten the color of 6 soup, stir well, turn off the heat and remove from the pot.