Tomato and Tofu Soup

Method5 steps

1. 1

   Prep the Ingredients

   食材预处理

   Cut the tomatoes into small dice, crack the eggs into a bowl and whisk, and cut the tofu into cubes for later use.

   西红柿切成小丁、鸡蛋打入碗中搅拌、豆腐切块备用

   ⏱5 min

   • 💡 The smaller you dice the tomatoes, the easier they release their juice during stir-frying.西红柿丁切得越小，炒制时越容易出汁
   
2. 2

   Stir-Fry the Tomatoes

   炒制西红柿

   Heat oil in the wok, add 5 slices of ginger for 5 seconds, then add the tomatoes and stir-fry for 30 seconds.

   起锅烧油，放入姜片 5 S 后倒入入西红柿翻炒 30 S

   ⏱35 sec

   • 💡 Press the tomatoes gently while stir-frying to help them break down faster.翻炒时可以稍微压一压西红柿，加速其软烂
   
3. 3

   Simmer the Soup and Add Ingredients

   煮汤加料

   Add boiling water to the wok. Once the soup is boiling, wait 60 seconds, then pour in the egg mixture and add the tofu cubes.

   锅中加入开水，汤水烧开，60 S 后到入鸡蛋液、豆腐块

   ⏱2 min

   • 💡 Pour the egg mixture along the edge of the wok to create beautiful egg ribbons.倒入蛋液时可以沿锅圈淋入，形成漂亮蛋花
   
4. 4

   Thicken the Soup

   勾芡

   Once the soup is boiling again, add the starch slurry and stir in one direction for 2 rounds.

   汤水重新烧开后，加入水淀粉，沿一个方向搅拌 2 圈

   ⏱1 min

   • 💡 Mix the starch slurry thoroughly in advance to avoid lumps.水淀粉要提前调匀，避免结块
   
5. 5

   Season and Serve

   调味起锅

   Add chicken bouillon powder, salt, and scallion. After 30 seconds, remove from heat.

   加入鸡精、盐、香葱，30 S 后起锅

   ⏱30 sec

   • 💡 Add the scallion last to keep it bright green.香葱最后放可以保持色泽翠绿