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Soup with "egg flowers," tomatoes and beef
1 serving
Lower tomatoes into hot water and peel off. Cut into small pieces. peel and finely chop the onions. put the onions and tomatoes in hot oil, pour over the broth and bring to a boil. During this time, cut the beef into very thin slices, lower into a boiling stock and cook for 5 minutes. Whisk the eggs and pour into boiling soup, while stirring quickly with sticks or a fork. As soon as the egg mass thickens, add soy sauce, salt and pepper. Serve with cilantro or incisor onion.
Lower tomatoes into hot water and peel off. Cut into small pieces. peel and finely chop the onions. put the onions and tomatoes in hot oil, pour over the broth and bring to a boil. During this time, cut the beef into very thin slices, lower into a boiling stock and cook for 5 minutes. Whisk the eggs and pour into boiling soup, while stirring quickly with sticks or a fork. As soon as the egg mass thickens, add soy sauce, salt and pepper. Serve with cilantro or incisor onion.
tomatoes - 4 pcs., onions - 1 pc., peanut oil to taste, or corn oil to taste, broth - 1.25 l, meat fillet - 100 g, eggs - 2 pcs., soy sauce - 2 tbsp. spoons, salt to taste, pepper to taste, coriander to taste, or violet onion to taste
