🔥Low Fat and Low-Calorie Delicious Tomato Enoki Mushroom Egg Custard❗️❗️
The weather has been quite unpredictable lately, marking the arrival of autumn, a season that can feel dry. Why not enjoy a bowl of Tomato Enoki Mushroom Egg Custard? Its tangy flavor is extremely appetizing, refreshing, low-fat, low-calorie, high-protein, and easy to make! If you like it, give it a try!
Ingredients
Steps
Prepare the ingredients
Beat the eggs
Wash and peel the tomatoes, then dice them. Trim the enoki mushrooms and cut them into small pieces.
Heat oil in a pan and stir-fry the tomatoes.
Cook until juicy, then add a spoonful of tomato paste.
Add the enoki mushrooms.
Pour in three bowls of water and bring to a boil.
Drizzle in some cornstarch slurry for thickening.
Slowly pour in the beaten eggs.
Add an appropriate amount of salt.
Season with chicken bouillon as desired, garnish with chopped spring onions before serving.
Rich in nutrients and absolutely delicious!