Week 4-- Tomato Egg Drop Soup

This week I made tomato egg drop soup. 

The recipe source is https://thewoksoflife.com/tomato-egg-drop-soup/

Ingredients:

2 tablespoons oil

10 ounces tomatoes  (cut into small chunks)

2 cups water 

2 teaspoons light soy sauce

1/4 teaspoon white pepper

1/2 teaspoon salt 

1 egg (beaten)

1 green onion (finely chopped)

Steps to make it

1) Heat the oil in a soup pot or wok over medium low heat. Add the tomato chunks and stir-fry for 5 minutes until the tomatoes are softened and start to fall apart.
2) Add in 2 cups water, 2 teaspoons light soy sauce, 1/4 teaspoon ground white pepper and 1/2 teaspoon salt to taste. Bring to a boil, and then lower the heat so that the soup is simmering with the lid on.
3) Now quickly beat the egg in a small bowl, pour a thin stream of egg into the middle of the whirlpool as you slowly swirl the soup.
4) Finally add chopped green onion garnish.

Reflection:

Tomato egg drop soup is commonly seen on tables in Chinese households, especially in the summertime when tomatoes are plentiful. I love to cook it because it takes less time and it's easy. These soups replenished our bodies with water and salt, along with vitamins and protein. You will finish it in 15 minutes including 5 minutes of preparation and 10 minutes of cooking. When it's done, you can mix it with your favorite staples. I usually eat it with white rice and I think next time I can change it into whole grains such as brown rice, which is healthier. I am satisfied with the dish I cooked today.

how I incorporated the weekly technique

When I make this dish, I need to cut the tomatoes and green onions. And I learned how to use knives to cut different shapes and sizes of food in class. I put the tomatoes on the cutting board, cut the tomatoes in half and then cut into small pieces. And about the green onions, I hold them in the left hand, and cut vertically in the right hand, while the left hand is back with the right hand. The green onions are then cut into even segments.