How to make mushroom and egg soup

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  1. Prepare tomatoes, eggs, mushrooms and green onions

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  2.Use a knife to make a cross on the top of the tomatoes

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  3.Put the tomatoes in the bowl , add boiling water and soak for 1 minute

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  4.Peel the soaked tomatoes and cut into cubes.Reserve

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  5.Soak the flower mushrooms in light salt water for 15 minutes

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  6.Soak the mushrooms, rinse them, cut them into thin slices and set aside

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  7.Scallions, washed, diced and set aside

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  8.Crack the eggs into a bowl, stir evenly with chopsticks, and set aside

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  9.The hot pan will start to get oily

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  10.Dice the tomatoes, Put it in the pot and stir-fry to get the juice

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  11. After the tomatoes are stir-fried to produce juice, add 600 water Gram, put the salt in too

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  12.Pour the mushroom slices into the pot as well , stir, and cook over high heat

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  13.After boiling, turn down the heat and simmer for 2 Minutes

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  14.When the time is up, pour the egg liquid into the pot

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  15. Stir quickly with a shovel to solidify the egg liquid and turn it into frangipani

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  16.Finally sprinkle in the chopped green onion, stir well, then turn off the heat and serve out

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  17. Serve!