|
Tomato and egg soup ((中国語:番茄蛋汤)) is a dish from China consisting mainly of tomato and egg.〔(''Recipes of all nations'' ), Countess Morphy, p.258〕〔''Food of Asia'' Lynn Lewis, Murdoch Books, p.100〕 It is a relatively easy soup to make, and as such is one of the most popular soups in households.〔(''Food of China'' ), Nina Simonds, p.60〕 This soup is also high in nutritional value, consisting of ingredients such as lycopene from the tomatoes, which can reduce the possibility of cancer.〔(''Shanghai: city guide'' ), Damian Harper, David Eimer, p.257〕 Normally, the soup is made from coarsely chopped tomatoes, and green onions chopped to pieces of about of 0.5 cm. A 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. ==Main ingredients== *Tomato *Egg *Green onion *Oil *Salt *MSG *Boiling water 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Tomato and egg soup」の詳細全文を読む スポンサード リンク
|