How to make tomato, enoki mushroom and egg soup

Every time you visit friends or colleagues’ homes, you’ll find that they all have one or two specialties. But every time it was my turn, I was always short of money. You look particularly embarrassed like this, don't you? So, for the sake of your dignity, come and learn from me how to make tomato, enoki mushroom and egg soup.

1.1Cut off the roots of the enoki mushrooms.

2.2 Prepare all the ingredients as shown in the picture.

3.121 Wash the tomatoes with clean water and remove the stems. slice. (If you don’t like to eat tomato skin, you can boil the skin in water and peel it off)

4.212 Soak the enoki mushrooms in light salt water for 20 minutes to sterilize them.

5. Remove the tops and yellow leaves at the ends of the green onions and pick them apart. Wash twice with clean water and cut into chopped green onions.

6. Tear open the enoki mushrooms soaked in salt water and wash them twice more with clean water. Drain.

7. Put the chopped tomatoes into the pot and add two bowls of water.

8. Cover the pot and turn on high heat.

9. Before the water boils, beat two eggs into a bowl. Use chopsticks to stir clockwise until smooth.

10. After the water boils, pour in an appropriate amount of peanut oil. Stir with a spoon. Reduce heat to medium.

11. Pour the egg liquid to the middle of the boiling point, do not stir the egg liquid first.

12. After the eggs solidify, add the enoki mushrooms and chopped green onions. Salt to taste. Stir well with a spoon.

13. When you see the soup boiling again, turn off the heat.

14. The finished product picture is as follows.

Tomato, enoki mushroom and egg soup is delicious, but only when you make it yourself can you truly experience its "delicious" taste. So, now please master the specific method of making this delicacy, go into the kitchen and start cooking. I believe you will be able to realize your dreams soon.