The correct practice of tomato and egg soup

Tomato and egg soup is the most color, fragrance and taste of home cooking. It is not only convenient to make but also rich in nutrition.

西红柿蛋汤

The usual home-made tomato and egg soup has the following two methods:

Practice 1: Wash the tomatoes and cut them into pieces. Beat the eggs in the bowl. From the oil (oil food) pot, pour the tomato pieces into a spatula with a spatula; stir into tomato puree; add water, and after the water boils, pour the laid eggs into the pot first, remembering that the egg is fine Squeeze into the spiral, do not stir the soup at this time, wait until the eggs into a flower shape and then gently stir the eggs; tomato and egg soup Serve.

Practice two: Wash the tomatoes and cut into pieces or slices, eggs beaten; add water in the pot, ginger chopped and boiled together; add tomatoes after the water is opened, then open, thicken, turn the small fire into the eggs, add a little salt, off Fire (a few drops of sesame oil before the fire is turned off), tomato and egg soup Serve.

Expert analysis: The first paragraph is made of thick soup tomatoes, and the second is clear soup tomatoes. The two soups are not only different in taste, but also different in nutrition. Tomato soup is to fry tomato oil, so it is more conducive to the dissolution and absorption of fat-soluble nutrients in tomatoes, such as lycopene. Lycopene has miraculous effects in preventing and treating prostatic diseases and prostate cancer, as well as protecting cardiovascular, delaying skin aging and enhancing immunity. Clear tomato contains less fat and is more suitable for people with high blood lipids.

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