Old Peking Pump soup
By VicentaLakin
The northerners are familiar with it, not only with it, but very few with it. People from different parts of the world have different tastes. Some people like to put onions, others like garlic. Whatever it is, there's always one that suits you, but it's the attitude of everyone to the creeps. Most people like to be a little bumpy, a little chewy. I have seen two ways to share one of these things with you today。
Recipe Recommendations
- sour and salty
- cook
- ten minutes
- ordinary
Steps for Old Peking Pump soup
1
To wash the tomatoes out of the skin. Go to the leather tip, insert a chopstick into the bottom of the tomatoes and roast them on the fire, so that they can easily tear down the tomatoes。
2
Tomatoes cut into small pieces with knives. Don't cut because it's easy to waste tomato juice。
3
There's a little edible oil in the pot, it's hot, it's onions, it smells。
4
Put it in a Western red-fried, add 2 grams of salt, and cut tomatoes with shovels on the side of it until the juice is out。
5
Add a spoon of raw, two bowls of hot water. Cook
6
Prepare a small bowl of flour, drive the running water to a minimum, drop it down one drop at a time, put the flour bowl under the ground, mix it in one direction, put it aside, then mix other dry powder。
7
When the water's open, it's mixed up, and if there's a big one, you can use your hand。
8
Taking an egg and spreading it with a little warm water will make the eggs made thinner and softer。
9
After the boiler is opened, enter egg fluid, turn off the fire, light a little fragrance, add a proper fragrance, and mix it evenly。
10
Done