Chinese Tomato and Egg Soup

You can’t find this soup in Chinese restaurants in United States, but it’s quite common in South China. It is really easy, and delicious for tomato lovers. Enjoy it.

Step: 1

Heat oil in a pot over medium-high heat. Add tomatoes; saute until mostly melted, 5 to 10 minutes. Add water; bring to a boil. Reduce heat to low; cook, stirring occasionally, until flavors are well blended, 5 to 10 minutes. Add eggs, stirring slowly and constantly for 1 minute. Add green onion; cook for 30 seconds. Stir in sesame oil, sugar, and salt.

Per Serving: 179 calories; protein 8g; carbohydrates 8.5g; fat 13.4g; cholesterol 186mg; sodium 164.7mg.

The word “stew” can process to 2 time a food and a make dishes method. Stewing involves slowly cooking piece of meat, vegetables or beans in a tastefull water based . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.