Tomato and egg soup

Tomato and egg soup
Type Soup
Place of origin China
Main ingredients Tomatoes, eggs, green onions, water
Cookbook: Tomato and egg soup  Media: Tomato and egg soup
Tomato and egg soup

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]

This soup is also high in nutritional value, consisting of ingredients such as lycopene from the tomatoes, which can reduce the possibility of cancer.[4]

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

See also

References

  1. ↑ Recipes of all nations, Countess Morphy, p.258
  2. ↑ Food of Asia Lynn Lewis, Murdoch Books, p.100
  3. ↑ Food of China, Nina Simonds, p.60
  4. ↑ Shanghai: city guide, Damian Harper, David Eimer, p.257


This article is issued from Wikipedia - version of the 11/25/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.