Western red soup
By VicentaLakin
Mothers are Shandongs, who used to make goose soup when I was a kid, but I didn't like it because they didn't have any sauce and vegetables in them, which was so light. Maybe that's what it tastes like to a mother. It has been 20 years since Urumqi left his home, and it seems that there have been no more images of plumes in his memory since the day he left. Over the years, I've forgotten that there was a staple food in the happy childhood: the spastic soup. It was not until the previous few days that the word “pumpy soup” was seen on the Internet that the familiar and strange name came to mind. Pumpkin soup, unlike my mother, I've added tomatoes, eggs and onion oil, which tastes very strong. It's gotta change, isn't it? Next time I go back to Urumqi, I'm gonna make a goose soup. Parents will love it。
Recipe Recommendations
- flour appropriate amount
- tomato appropriate amount
- eggs appropriate amount
- onion appropriate amount
- tomato sauce appropriate amount
- Weijixian soy sauce appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Western red soup
1
With flour in the basin, the water from the faucet is turned into a fine line, and flour is placed under the faucet, with a quick and even-paced bulge of chopsticks on the side of the water, resulting in a small bump. (Pips: The tap water lines, the face under the water, the velocity of the chopsticks, the flow of the water and the pace of the stir, the size of the bumps produced, and the sweetest soybeans
2
It's a stylish face of five minutes, and then mix it with chopsticks. (Pips: Five minutes for flour and water to be fully absorbed, with chopsticks to stir up and make the bumpy and strong and delicious.)
3
Tomatoes cut down, onions opened horizontally and sliced, eggs cut half a bottle of wine, half a bottle of water and a few drops of vinegar fully dispersed. (The wine can be eggy, water and vinegar can be fresh, but not much
4
Onion oil: oil in the pot, onions in the fire, and when the onion is slightly yellow and the onion is frazzled, the onions are taken out and half of the onion oil is replaced。
5
The rest of the pot is hotted with onions, and the ketchup is fried to juice。
6
It's like a bowl of tomato sauce, a set of very fresh sauce. Tomato sauce removes the sour taste of tomatoes, which is very fresh sauce
7
Put in a proper amount of water and burn it。
8
It's burning down, and it's pouring in the right amount of salt. (Unusual soybeans-sized cheeks fall into boiling water and are almost ripe when burned again
9
Eggs slowly pour into boiling ground to form egg flowers, and pour the spare onions of onion oil, if you like. (Egg fluids are formed in a fine flow pattern, slowly pouring into the boiling ground so that they can form beautiful eggsWestern red soup Make Tips
P.S.: 1. When making flour lumps, turn the tap water into a thin stream. Place the flour under the water and stir evenly with chopsticks. Keep the water flow and stirring speed uniform so the resulting lumps are of consistent size.
2. Let the flour lumps rest for five minutes, then stir them again with chopsticks to work in the elasticity. The lumps will be chewy and tasty.
3. Adding cooking wine to the egg mixture removes the eggy smell, while adding water and vinegar makes the eggs tender, but do not add too much.
4. Tomato ketchup can remove the sourness of tomatoes.
5. Key point for forming egg flowers: Pour the egg mixture as a thin stream slowly into the boiling area; only then can you form beautiful egg flowers.