| Tomato and egg soup | |||||||
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| Simplified Chinese | 番茄蛋汤 | ||||||
| Traditional Chinese | 番茄蛋湯 | ||||||
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| Alternative Chinese name | |||||||
| Simplified Chinese | 番茄蛋花汤 | ||||||
| Traditional Chinese | 番茄蛋花湯 | ||||||
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Tomato and egg soup (Chinese: 番茄蛋汤; pinyin: Fānqié dàn tāng or Chinese: 番茄蛋花汤; pinyin: Fānqié dàn huā tāng) is a dish from China consisting mainly of tomato and egg.[1][2] It is a relatively easy soup to make, and as such is one of the most popular soups in households.[3]
Normally, the soup is made from coarsely chopped tomatoes, and green onions chopped to pieces of about of 0.5 cm. Half a litre of water is used in this soup, and a small amount of oil. Eggs are added toward the end of this dish, and stirred in for only about 3 minutes. It is normally covered for 2 minutes, and then served when the egg has set.
This soup is also sometimes made with the tomato skin removed, and is sometimes cooked for a longer time.
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Transcription
Main ingredients
- Tomato
- Egg
- Green onion
- Oil
- Salt
- MSG
- Boiling water
See also
References
- ^ Recipes of all nations, Countess Morphy, p.258
- ^ Food of Asia Lynn Lewis, Murdoch Books, p.100
- ^ Food of China, Nina Simonds, p.60
External links
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This page was last edited on 29 November 2023, at 01:51