Tomato Beef Egg Drop Soup with Rice | 蕃茄牛肉蛋花湯飯

Almost every family has its own recipe for egg drop soup.  Although the basic ingredients are around tomatoes, beef, and egg, there are so many ways to play around with them to make the soup suit your taste buds and the weather.

The soup my mom made when I was little had very little red meat because red meat was a luxury throughout my childhood.  Mom then would add lots of tomatoes and eggs to enhance the flavour and nutrition.  The tangy flavour always brought up our appetite especially on some hot days.

Thankfully now that meat is no long a luxury for us we are able to add as much beef as we like.  This soup is a quick and healthy recipe that is great to make on a weekday.  Hope you will enjoy it.

INGREDIENTS: (4 servings)

3 Tomatoes, large, cut into wedges

150 gram Beef

4 Eggs, beaten

1 bunch Cilantro, leaves only, rinsed

1 stalk Scallion, cut into around

4 cups Water

2 tablespoons Vegetable Oil

4 bowls Cooked Steamed Rice, Link

Seasoning:

4 tablespoons Light Soy Sauce

1 tablespoon Sugar

1/3 teaspoon White Pepper, ground

1 teaspoon Sesame Oil

1/3 teaspoon Salt

材料：(4人份)

3 個。蕃茄，切瓣狀

150 克  牛肉

4 隻  雞蛋，打勻

1 束  莞茜，葉部份，洗淨

1 條  青蔥，切粒

4 杯  水

2 湯匙  菜油

4 碗  白飯，連結

調味料：

4 湯匙  豉油

1 湯匙  糖

1/3 茶匙  白胡椒粉

1 茶匙  麻油

1/3 茶匙  鹽

DIRECTION :

1. Slice the beef against the grain into 1/2 cm thick stripes.  Combine them with the seasoning; mix well.  Set it aside.

2. In a soup pot, add vegetable oil and heat it up over high heat.  Add tomato slices.  Fry them until they start to become soft; about 2 minutes.

3. Add beef and fry until it starts to turn colour.  Add water, cilantro, and scallion.  Continue to cook until the soup comes back to boil again.  Slowly add in the egg in a ribbon style.  Turn off the heat and serve it with cooked steamed rice.

做法：

1. 牛肉逆紋切成半厘米薄片。下調味料；拌勻。

2. 在湯鍋內下菜油，用大火燒熱。下蕃茄，炒至開始變軟；若2分鐘。

3. 下牛肉片，快炒至其開始變色。下水、莞茜和蔥。繼續煮至湯翻滾。將蛋慢慢倒入鍋內形成蛋花狀；離火。 配以白飯食用。