年番茄鸡蛋汤怎么做更好喝？跟着我的步骤，做出营养美味的汤

金灿灿的蛋花在红汤里翻腾，油星子裹着番茄碎浮在碗边，热气混着葱香直往领口钻！舀一勺滚烫的灌下去，鲜味从舌尖窜到天灵盖，五脏六腑像被温水泡开，连最后一口渣都要刮干净！这道美味好喝的番茄鸡蛋汤，我们一起做得更香！

食材清单：

番茄2个，鸡蛋2个，开水600ml，猪油半瓷勺，虾皮1小撮，香葱1根，盐，白糖，香油半勺，淀粉。

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制作步骤：

1.冻番茄洗净，冲凉水，再热水浇，仔细剥番茄皮，再切骰子丁。

2.铁锅烧热，加半勺猪油，中火化开；下葱白段，炸香捞出，倒番茄丁和一丢丢食盐，充分翻炒。

3.番茄丁中小火翻炒4-5分钟，炒的时候，我们铲子压出红沙，香气四溢，酸味十足。

4.沿锅边，滋啦一声冲入滚水，汤瞬变红！扔虾皮，再加1小勺食盐和半小勺白糖，炖煮一小会儿。

5.盖上盖子，大火滚煮2分钟，番茄的酸甜味融进汤里。调最小火，汤面平静无气泡。

6.鸡蛋倒入碗中，加半勺水淀粉，充分打匀。举高蛋碗，画大圈淋入，静置5秒，再用勺背轻推，蛋液黄亮诱人，立刻关火。

7.锅中撒葱花或者香菜，淋香油半勺， 盖盖子，焖30秒，大功告成！

暖光下汤碗浮着金黄蛋云，红汤里沉浮着沙瓤番茄碎，虾皮像小金豆时隐时现！吹开热气猛嗦一口——猪油的荤香、番茄的酸鲜、蛋花的嫩滑在舌尖打架，从喉头暖到脚底板，剩一口渣都拿馒头擦干净！加班夜抚慰灵魂，宿醉后唤醒肠胃，感冒时逼出一身汗！美味！