Chinese Food
Baked egg soup with tomato
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It's said that the most nutritious dish on the Chinese table is scrambled egg with tomato. This dish, which can't be more popular, is indeed a memory of many people's mother's craftsmanship. I remember my mother's scrambled eggs with tomatoes. Always with a little sour. With a little sweet. Rich sauce. Smooth eggs. Bright red, bright yellow. Delicious. Now, I'm making my own dishes. I advocate the combination of Chinese and western. Once again, I focus on tomatoes and eggs. This time, we subvert the tradition. How about making a smooth, fragrant and cheese rich tomato baked egg soup?
Cooking ingredients
Cooking Steps
Step1:Take a tomato. Was
Step2:Cut off the head of the tomato and keep it for us
Step3:Hollowed out the flesh inside the tomato. Set aside about 5mm sid
Step4:Put the eggs in the bow
Step5:Put egg yolk and part of egg white into tomato playing containe
Step6:Spread butter over the pa
Step7:Put the tomato container on the baking tra
Step8:Sprinkle with sal
Step9:Sprinkle with some black peppe
Step10:With olive oi
Step11:Preheat oven at 200 ℃ for 5 minutes. Bake at 200 ℃ for 3 minute
Step12:At this time, the eggs are in the state of 5-point maturity. The yolk is still liquid. Dice 20g cheese. Sprinkle it on the egg. Mix with the eg
Step13:Continue to enter the oven. Bake at 200 ℃ for 5 minute
Step14:Then cut the remaining cheese into thick slices and spread them on the egg
Step15:Bake in the oven at 200 ℃ for 58 minute
Cooking tips:1. Try to choose tomatoes that are not too juicy. The surface should be hard. The head should be sharp. 2. When digging, don't dig too thin. Otherwise, it's easy to break after baking. 3. When adding eggs, it's better to put a little egg white first, then the yolk. Make sure that the yolk is on the top. It's good-looking, delicious, and good for cooking.
