The home-cooked soup with tomatoes and potatoes is red in color, sour and appetizing, and the soup is thick and juicy

- Tomato and potato soup - (3 servings)

【Ingredients】

Ingredients: 2 tomatoes (medium size), 1 yellow heart potato, 2 eggs

Excipients: 2 shallots, 1 teaspoon cooking oil, appropriate amount of salt, appropriate amount of chicken powder.

【Directions】

Step 1: Handle the ingredients, wash and peel the potatoes and cut them into 1 cm square strips, beat the eggs into a bowl and beat them for later use, wash the shallots and cut the green onions.

Step 2: Handle the tomatoes, prick the tomatoes at the bottom with a fork, and burn them on the fire for more than ten seconds, the skin of the tomatoes will burst open, and the thin skin can be easily torn off after bursting. Friends can try this peeling method, it is simple and convenient.

Step 3: Tear off all the skin of the burned tomatoes easily, and cut the tomatoes into hob pieces.

Step 4: Put a teaspoon of cooking oil in a pot, add part of the chopped green onion and stir-fry until fragrant. Leave a portion of chopped green onion for final coloring.

Step 5: After stir-frying chopped chives, add the tomatoes and stir-fry until the tomatoes come out of the soup and most of the tomatoes melt.

Step 6: Stir-fry the tomatoes until most of them are melted, then add 2 large bowls of water. (The amount of water is determined according to the number of people who eat at home, add more if there are more people, add less when there are fewer people, my family of three eats, add 2 large bowls of water)

Step 7, add the cut potato strips, add 6 grams of salt, a little chicken essence, chicken essence does not like to add, boil over high heat to medium-low heat and cook for about 10 minutes until the potato strips are soft.

Step 8: Cook until the potato strips are soft, change the heat to medium to keep the soup noodles slightly boiling, and pour in the beaten egg mixture clockwise. Don't pour all the egg wash into the soup pot at once, turn it clockwise and pour in the egg wash.

Step 9: Don't stir in a hurry after pouring in the egg mixture, wait for a few seconds, and then stir after the egg liquid solidifies, and the effect will be better, and it will be flakes of egg flowers. Once solidified, turn off the heat.

Step 10: After turning off the heat, sprinkle some chopped green onions or chopped coriander to enhance the flavor, and finally drizzle a little sesame oil, and a bowl of good-looking and delicious tomato and potato soup is ready!

Served out, tomato and potato soup is ready. Sour and appetizing, if you happen to have no appetite, come to this light and sour tomato and potato soup to ensure that you have an appetite. If you like it, you can give it a try!

Tips:

1. It is best to choose softer tomatoes for soup, so that the soup will taste better, and it is recommended that you should remove the skin of the tomatoes, and you don't need to spit out the skin when drinking the soup.

2. The tomatoes are fried in oil first, and the soup boiled out after forming a paste is thicker and has a better taste.