How to make enoki mushroom tomato egg soup
1.Prepare materials p>
< p>2.Cut off the root of the enoki mushroom and cut into three sections and tear them apart
3.Put it into clean water Five minutes
4. Wash and cut tomatoes Small pieces
5.After soaking the enoki mushrooms, wash them twice with water to control the moisture
6. Beat the eggs with a little salt
7. Heat oil in a pan, add tomatoes and stir-fry
8. Saute the tomatoes until soft
9.Add 600 ml of water and bring to a boil p>
< span class="index">10.Add enoki mushrooms and cook for five minutes
11.After five minutes, add salt, oil and pepper and stir evenly
12.Pour in the egg liquid Leave for five seconds
13.Gently slice open That’s it
15. Finished product picture