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.

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

External links