How to make tomato, loofah and egg soup?

Tomato is a common ingredient on our table. It is rich in vitamin C and has a cool nature. It is very effective in clearing heat, cooling blood and removing fire. People who often eat tomatoes will have better skin. There are many ways to eat tomatoes. They can be eaten raw or fried. So how do you eat tomatoes and eggs? In addition to making Mushu persimmons, you can also add some loofah to make soup!

Introduction

Food flavor: salty and fresh

Main process: burning

Time required: 10 minutes

Production difficulty: Easy

Kitchen utensils used: frying pan

Nutritional analysis

1. Tomatoes are cool in nature, sweet and sour in taste, and have the effects of clearing away heat, promoting body fluid, nourishing yin and cooling blood. They have a good therapeutic effect on fever, thirst, dry mouth, bleeding gums, stomach heat and bitter mouth, and rising virtual fire.

2. The organic acids such as malic acid and citric acid contained in it can promote the secretion of gastric juice and digestion of fat and protein. Increase gastric acid concentration, adjust gastrointestinal function, and help recover from gastrointestinal diseases. The fruit acid and cellulose it contains can aid digestion, moisturize the intestines and promote bowel movements, and can prevent and treat constipation.

3. The vitamin C, rutin, lycopene and fruit acid it contains can lower blood cholesterol, prevent atherosclerosis and coronary heart disease. It also contains a large amount of potassium and alkaline minerals, which can promote the excretion of sodium salt in the blood, has antihypertensive, diuretic and anti-edema effects, and has a good auxiliary therapeutic effect on hypertension and kidney disease. For patients who often suffer from bleeding gums or subcutaneous bleeding, eating tomatoes can help improve their symptoms.

Ingredients

Tomato

Loofah

Eggs

Black fungus (optional)

Garlic cloves

Salt to taste

Oyster sauce

practice

1. Set aside tomatoes, loofah, eggs, soaked black fungus and garlic cloves.

2. Peel the loofah and cut into dice, cut the fungus into shreds, cut the tomatoes into pieces, mince the garlic, and beat the eggs.

3. Heat oil in a pan and sauté garlic until fragrant.

4. Add the loofah and stir-fry briefly.

5. Add the black fungus and stir-fry briefly.

6. Add tomatoes and stir-fry, add appropriate amount of salt and oyster sauce.

7. Add water to cover the ingredients.

8. After the water boils, cook until the loofah is cooked and the tomatoes are tasty, then pick out the tomato skins. Quickly pour in egg mixture in circular motions.

9. Stir quickly a few times and turn off the heat. The soup with beautiful egg drops is ready.