What can be added to tomato egg soup to make it more rich? How can tomato egg soup be thicker?

We all know that tomato egg soup is a common vegetable soup. It is delicious, nutritious, and easy to make. It is very popular among people. Many people often make tomato egg soup at home. When making tomato egg soup, some people make it thinner, while others make it thicker. So how do you make tomato egg soup thicker? Let's take a closer look!

How to make thick tomato and egg soup

Tomato and egg soup may sound very common, but if you want to make it delicious, at least the "thickness" should be divided into two parts. The first is that the taste is not bland, that is, "the taste is thick"; the second is that the texture of the soup is not like water, that is, "the texture is thick". If you do these two things, you can get a really thick and delicious tomato and egg soup.

It may seem a bit complicated, but it is simple. To achieve a "thick flavor", just buy tomatoes with good flavor. Choose the ones with thin skin, lots of juice and soft flesh, not the cheapest ones in the supermarket that remain hard after being stored for a month. To achieve a "thick texture", it is even simpler. Just add some starch. In order to make the egg flower more uniform and large, it is recommended to thicken the starch before putting the egg liquid into the pot.

Tomato egg soup tips

1. If you want to make a thick tomato and egg soup, you can solve it from two aspects. The first aspect is the cooking technique. You must grasp the ratio of ingredients and water. If there is too much water, the soup will definitely be thin. Therefore, the amount of water should be controlled when cooking the soup. It is best to use the method of collecting juice to control the amount of water. In addition, the tomatoes should be chopped and fried thoroughly, so that the soup will have the aroma and thickness of ketchup. The second aspect is to use water starch to control the viscosity of the soup. This method is the most direct.

2. Peel the tomatoes with hot water. The temperature of the hot water is enough to separate the tomato skin from the flesh, so that the tomato skin is easier to peel off. In fact, there is another way to easily peel the tomato skin, that is, you need a chopstick, hold the chopstick horizontally, and scrape the tomato skin, which can also easily separate the tomato skin and flesh.

3. Peel the skin of tomatoes before making tomato egg soup. Because the skin of tomatoes is very tough and will not break down after long cooking, it will affect the taste of the tomato egg soup. If you don't peel the skin, it will easily stick to your throat when you drink it. Another reason is that there is a high possibility of pesticide residues on the tomato skin, so peeling the skin is also for hygiene.

4. Potato starch is generally used. Potato starch has moderate viscosity. Another important reason is that potato starch is transparent. This is why many people choose potato starch when making West Lake Beef Soup.

Homemade tomato egg soup

1. Choose tomatoes that are highly mature, i.e. darker in color and a little soft when you squeeze them gently.

2. Wash the tomatoes, cut a cross on them with a knife, and then blanch them in hot water for a few seconds. This is to remove the skin faster. After the tomatoes are cooled, cut them into small pieces for later use. Beat the eggs into a uniform mixture, add two spoons of starch to clean water and stir to make water starch.

3. Pour oil into the pan, add the chopped tomatoes when the oil is hot and stir-fry over medium heat until they are soft and become tomato puree, then pour in water and bring to a boil.

4. Now is the important step to make the soup thick. First, turn the heat to low, slowly pour in small amounts of water starch while stirring, until the thickness reaches the effect you want. Turn off the heat after ten seconds, and then slowly pour the egg liquid in a circle along the outer edge of the pot toward the center of the pot. This will form beautiful egg flowers, which will be cooked with the temperature of the soup.