Tomato and egg soup is the most color, fragrance and taste of home cooking. It is not only convenient to make but also rich in nutrition. The following two methods are commonly used to make tomato and egg soup. The nutritional value of the two is different, and you can listen to what the experts say.

Practice 1: Wash the tomatoes and cut them into pieces. Beat the eggs in the bowl. From the oil (oil food) pot, pour the tomato pieces into a spatula with a spatula; stir into a tomato puree; add water, and after the water boils, pour the laid eggs into the pot. Remember that the egg is fine Squeeze into the spiral, do not stir the soup at this time, wait until the eggs into a flower shape and then gently stir the eggs; tomato and egg soup Serve.

Practice two: Wash the tomatoes, slice or slice, and beat the eggs; mix the water in the pan; chop and chop the ginger together; add tomatoes after the water is opened, reopen, thicken, turn the egg into a small fire, add a little salt, and close Fire (a few drops of sesame oil before the fire is turned off), tomato and egg soup Serve.

Expert analysis: The first paragraph is made of thick soup tomatoes, and the second is clear soup tomatoes. The two soups are not only different in taste but also different in nutrition. Tomato soup is to fry tomato oil, so it is more conducive to the dissolution and absorption of fat-soluble nutrients in tomatoes, such as lycopene. Lycopene has miraculous effects in preventing and treating prostate diseases and prostate cancer, as well as protecting cardiovascular, delaying skin aging and enhancing immunity. Clear tomato contains less fat and is more suitable for people with high blood lipids.

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