廚師長親授：西紅柿雞蛋湯這麼做，鮮香到舔碗！步驟詳細，一口就愛上【留意美食】#西紅柿雞蛋湯做法 #廚師長教做湯 #家常湯品 #雞蛋湯技巧

廚師長親授：西紅柿雞蛋湯這麼做，鮮香到舔碗！步驟詳細，一口就愛上【留意美食】#西紅柿雞蛋湯做法 #廚師長教做湯 #家常湯品 #雞蛋湯技巧

Hello everyone, it is the season for eating tomatoes. Why is the tomato and egg soup made in restaurants so delicious? I always feel that I can’t make it well at home. In fact, there are some tips. Today I will share the detailed method with you. It will be fresh, fragrant and nutritious. It is very suitable for family operation. Next, follow my video to see how to make it. You can learn it in a few minutes. First, prepare a tomato . It is best to choose a local naturally ripe one. The tomato will have a richer taste. Then prepare two real hen eggs and some side dishes you like. The main purpose is to enrich the taste and add some freshness. Today I use cucumbers and pickled mustard. Then prepare some green onions . You must prepare more of them. The main purpose is to make the soup more fragrant. The roots and bad leaves must be removed. Wash the green onions and cucumbers in water, then add tomatoes. Wash the eggs. Before eating, be sure to clean off any other residues on the surface so that it will taste healthier. If you don’t have eggs, you can use duck eggs or goose eggs. Then use a knife to make a cross on the back of the tomato. Cut the tomatoes into slices, then cut the white part of the green onion into sections and cut the green onion leaves into chopped green onion. This is for stir-frying . Soak the tomatoes until the skin is broken, then take them out and remove the skin by gently tearing it off. Of course, friends who find this step troublesome can skip it. Before eating, soak the tomatoes in some light salt water with a higher concentration for 5 minutes, then wash them clean. Then cut them in half from the middle, remove the tomato stems, and do not cut them into thin slices . Generally, cut the tomatoes thinner first so that it is easier to stir-fry. Stir-fry the tomatoes until they are soft and the sand is removed , and the soup will taste richer. Cut the other half into slightly thicker slices . The soup will be delicious and you can eat the tomato flesh . Add about 30 grams of potato starch to a small bowl , add half a bowl of water, and stir slowly with chopsticks to dissolve it. This is mainly used to thicken the tomato soup to make it smoother. Then beat the eggs into a small bowl and pour a little starch water. This way, the egg flowers will look better. A little rice wine is mainly used to remove some of the fishy smell of the eggs. Stir evenly in one direction with chopsticks until the eggs bubble. After all the ingredients are prepared, start the operation. Dry the water at the bottom of the pot, add a little rapeseed oil and an appropriate amount of lard. After the oil is hot, add ginger and scallions and stir-fry until fragrant, then add thinly sliced tomatoes and stir-fry. At this time, be sure to add an appropriate amount of salt. The tomatoes can be quickly stir-fried until soft. This step keeps the heat at medium and low, and it takes about 1 minute to cook to achieve this effect. Then pour in an appropriate amount of boiling water, keep it boiling over high heat, then add pickled mustard and simmer for one minute so that the flavor of the pickled mustard can be well released in the soup, then pour the chopped tomato slices. The seasoning is very simple, just add a little pepper. At this time, be sure to turn off the low heat and cook the starch water like this Pour it slowly into the pot in the shape of thin lines, and use a spoon to push it quickly in one direction. This way, the soup will taste very smooth and does not need to be too thick like rice soup. You can then pour in the beaten egg liquid and slowly pour it into the pot in this way. After all the eggs are poured in, turn up the heat a little and cook the egg flowers until they are slightly set. Then use a spoon to push them gently a few times. Remember not to push the spoon back and forth continuously, otherwise the cooked egg flowers will be very broken. Then add the chopped cucumber slices and cook out the fragrance. Finally, add the chopped green onions and stir evenly. Then turn off the heat and serve. Wow, this tastes really special. Add a little sesame oil to increase the fragrance. If you don’t have it, you can leave it out. If you like cilantro, you can also add some chopped cilantro. Especially in summer, you must eat some tomatoes appropriately, whether you use them for soup, stir-fry or cold salad, because they are seasonal vegetables and the price is very affordable. If you can’t make tomato and egg soup well at home , just learn this method and technique. I guarantee that your tomato and egg soup will be better than that in the restaurant. The fresh , fragrant and smooth tomato and egg soup is ready. If you like it, please help like, comment, forward and collect it. See you tomorrow

西紅柿雞蛋湯看似簡單，但其實很多人都做不出那股鮮香！要麼湯味寡淡，要麼蛋花散碎，要麼西紅柿不入味？這次廚師長公開傳授關鍵技巧，從食材挑選到火候控制，每個步驟都講解詳細，保證做出的湯汁濃郁鮮香，蛋花金黃完整，西紅柿軟爛出沙，一口下去順口又暖胃，不論配米飯還是饅頭都絕配！
很多人不知道，這道湯的靈魂在 “西紅柿炒出沙” 和 “蛋花技巧”：選熟透的沙瓤西紅柿（頂部劃十字，用開水燙一下輕鬆去皮，切塊後擠出籽更易出沙）；炒西紅柿時加一勺糖（中和酸味，激發果香），小火慢炒至出沙後加開水（湯更濃）；蛋液裡加少許清水和鹽打勻，湯沸騰時沿鍋邊緩慢倒入，同時用筷子輕輕劃圈，蛋花會蓬松又完整。最後撒蔥花、滴幾滴香油，鮮香瞬間爆發！
這道湯做法簡單，10 分鐘就能出鍋，老人小孩都愛喝。影片裡會詳細示範西紅柿去皮技巧、炒沙火候、蛋花倒入手法，對比普通做法和師傅妙招的口感差異，連 “保存湯鮮的小細節” 都會講。想學這道萬能家常湯？趕快點進來，跟着廚師長一步一步做，鮮香順口超美味！

#西紅柿雞蛋湯做法 #廚師長教做湯 #家常湯品 #留意美食 #鮮香湯譜 #西紅柿做法 #雞蛋湯技巧 #美食教程 #新手必學 #家常菜湯 #快手湯 #餐桌必備 #美味家常湯 #湯品技巧 #步驟詳細 #順口湯品 #蛋花做法 #家常美食 #湯品教程 #中餐湯譜

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我是劉毅！一個愛做家常菜的廚師！
I am Liu Yi! A chef who loves cooking!

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