Tomato is abluent stripping and slicing, perhaps cut big, the word that has time can give tomato flay first.

Egg break up, can drip a few cooking wine

Fry a few oil is put inside boiler, fry tomato, if tomato is much, can put bit of oil more appropriately, the purpose is the red soup that fries a tomato, give boiler soup taste finally full-bodied.
Break up after be being fried twice, put right amount salt (salt is put when frying tomato from A to Z, fry the tomato that come out to eating so won't acerbity) , soup gives after putting salt faster, join 2 bowls big water to make an appointment with 1000-1200 milliliter next, adjust water amount according to the number. Egg juice is added after whole boiler burns boiling.
Issue egg fluid method: In completely boiling soup the hand is taking a bowl to circle circuit to pour egg fluid slowly, fire involves after be over, the boiler on the lid is built, heat up ripe egg fluid with more than heat.
Over- probably 2-3 minute the egg is caky and squashy, open a lid, scatter on one big laver (what I use is easy the sort of ripe laver rips flake to scatter go in, if laver is the sort of having that what tenacity boils hard, must reopen small fire bubbles on 2 minutes. Perhaps building boiler lid not to give boiler all the time, cross a be in harmony of 78 minutes of laver to drive a point drink again, affect mouthfeel otherwise) , build upper cover to cross laver one minute to cover tightly again soft drop, take a spoon to be in boiler agitate circuit, do not want to be blended more, at that time the egg is spent and the confluence with in good condition laver arrives in tomato soup, taste salty weak, give boiler.
In addition, ~~ of silk of half bags of hot pickled mustard tuber can be put to scatter ~~ of on a few small chopped green onion finally before giving boiler