Tomato egg oak soup
By VicentaLakin
Tomato eggnog soup, simple but acidic. It is particularly suitable for the elderly children. It's summertime, but it's easier to drink a bowl and get the wet air out of the body。
Recipe Recommendations
- sour and salty
- cook
- ten minutes
- simple
Steps for Tomato egg oak soup
1
Flour in the bowl
2
When you pour cold water, you mix it with chopsticks, until the paste stirs it up in a sticky but dripping state, and then you put it on the side, and the flour gets full of water
3
Tomatoes are clean, crossbrushes at the top, not too deep, skin-breakers, all the way to the tip
4
When the water in the pot turns up, the tomatoes pour into the pot, and then they roll in 20 seconds. Out
5
Start with the crossbrush and take the tomatoes off easily
6
Cut Ting
7
Hot pots of cool oil. Soup
8
Add salt according to taste
9
Pour in the right amount of open water
10
When the water's open, you pick up your face and then you mix it up and you want to eat it and you just do it. It's..
11
Look, the pebble soup is almost finished, and the size of the granules is even
12
Two eggs in the paste bowl, and then they're scattered around the top of the pot and pour into the pot
13
Smuggle a few, the eggs float, the fire closes, the bowl fills, the onions bloom
14
More soup is better
15
Let's do it togetherTomato egg oak soup Make Tips
Do not add all the water to the flour at once; add it gradually while stirring. The amount of water can be adjusted according to your personal texture preference. If you prefer a softer texture, add more water so that the batter is thick enough to drip slowly when lifted. If you prefer firmer dough flakes, add less water so that the batter does not drip and forms clumps when lifted. Tomatoes can also be substituted with seasonal vegetables; green vegetables or shrimp can also be used to make dough drop soup. The amount of water for the soup can also be adjusted to your taste; it can be more or less, thick or thin, as you like.