Tomato Egg Drop Soup

[zhemao]

This is a very simple dish that's pretty much ubiquitous in Chinese home cooking. The most basic recipe just uses tomato, egg, salt, and sugar. I'm posting a version with some of my own additions, but you can just stick to the simple recipe if you want.

Ingredients:

• 1 Clove of garlic


• Scallions


• 2 Tomatoes


• 3 Eggs


• Salt


• Sugar


• Vegetable Oil

Directions:

1. Crush the garlic clove and set aside


2. Chop the stem part of the scallion and set aside


3. Rinse the tomatoes, then remove the stem part at the top


4. Slice the tomatoes into quarters. Try to keep as much of the liquid as possible.


5. Heat the pot on medium high and add a spoonful of vegetable oil.


6. Add the tomatoes and garlic to the pan and stir fry until the oil has been absorbed.


7. Add salt and stir, then turn the pan to medium low heat. The liquid should start coming out of the tomato.


8. Cover for a bit and cook until the tomatoes get soft. Once they are soft, smash them with the spatula.


9. Pour in enough water to cover the tomatoes and then bring back to boil.


10. Add the scallions and sugar.


11. Simmer on low heat for 1-2 minutes. In the end, the tomatoes should be completely liquified.


12. Beat the eggs in a bowl.


13. Turn the heat back up to high and wait for the liquid to start bubbling vigorously


14. Slowly pour in the eggs in a circular motion. The eggs should set immediately and form wispy clouds on top.


15. Once all the egg has been poured in, turn off the range and serve.

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