Pumpkin soup
By VicentaLakin
Today's breakfast, which goes to school in tremors, likes to eat plum soup because of its abundance of food, its nutritional balance, its simplicity and the warmness of a bowl of plumes in the morning of winter. It's usually a plumb soup that twists the taps to the smallest water flow, drops the water in the face, pulls out the creeps equally large, wakes up a little bit in the plate, but it's a slow-working, time-consuming way to make plumb soup today, ease hands, save time, learn。
Recipe Recommendations
- flour 200g
- eggs one
- green vegetables appropriate amount
- tomatoes of 2
- salt 1 scoop
- chicken essence 1 scoop
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Pumpkin soup
1
Prepare food。
2
Tomato wash, top cut cross。
3
Let the water burn. It's easy to skin。
4
Slice the tomatoes after the skin。
5
Vegetables and ginger onions are also cut off。
6
Add flour to the bowl and get eggs。
7
Smash evenly in one direction。
8
Add water in groups。
9
Just mix it into a sticky paste。
10
Oil in the pot, onions。
11
Down into tomatoes。
12
Fire out red soup juice。
13
Boil it up。
14
When the water turns, the face falls into the leak。
15
With another spoon, the paste slips through the pan。
16
Soon, a pan of evenly sprouts floated into the soup juice。
17
The fire boils for two minutes. It's so greasy。
18
You know, when you've got a bumpy face, you've got a favorite green rag。
19
Take another egg break。
20
Into the pot and into the eggs。
21
Add salt。
22
Join the chicken。
23
The finished chart。Pumpkin soup Make Tips
The key is to make this cobbler soup and paste, so that the egg is evenly mixed in the flour, then water is added, and it's strung up in one direction, and it's more and more intense, and it's the best way to look at the face of the paste, with chopsticks, and it's too thin, too dry to block the eyeballs. It's better to choose the big one, the thick one, so the face falls in once, and the bumpy one, and it's the same。