Old Beijing dough soup
By BrettWunsch
Beijing's knot soup is different from the one in Northeast China. Most of them are mainly tomatoes, and some egg liquid is also thrown in, each with its own advantages, and occasionally the taste needs to be changed.
Recipe Recommendations
- sour and salty
- cook
- ten minutes
- ordinary
Steps for Old Beijing dough soup
1
(Figures 1-6), material preparation.
2
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7
This step is best done after the soup pot has boiled. Slowly add warm water to the flour little by little, stirring quickly while adding.
8
It is best to spread the flour to one side of the container, mix some bumps, put some into a boiling soup pot, and continue to stir the new bumps. If the lump is too big, tear it open with your hands or chopsticks.
9
Put a small amount of oil in the pan and heat it.
10
Stir in the pan with green onions and ginger.
11
Add tomatoes and ketchup and continue to stir fry.
12
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13
Stir fry the soup and when the persimmon is basically melted, add salt and sugar and stir fry.
14
Add water and cook over high heat until boiling. (This time, my face is in pain.)
15
After the soup boils, turn to medium heat, add in the dough dough, and stir at the same time until all the dough dough has been put into the pan. Cover the lid and cook for a while, about 5 minutes.
16
Season with salt, add the stirred egg mixture along the edge of the pan. Stir it up and turn off the fire. Drizzle with a few drops of sesame oil, coriander, and shallot.