dough drop soup

By VicentaLakin

dough drop soup

Recipe Recommendations

  • surface half a bowl
  • tomatoes appropriate amount
  • rape appropriate amount
  • coriander appropriate amount
  • sesame oil appropriate amount
  • onion appropriate amount
  • eggs appropriate amount
  • Jiang appropriate amount
  • minced garlic appropriate amount

Steps for dough drop soup

  • 1
    Make dough bumps: Put the flour in the basin-turn on the faucet to the point where water drops have just dripped-drip the faucet against the basin, while constantly stirring with chopsticks-and finally form a uniform dough bump.
  • 2
    Prepare the ingredients: cut tomatoes, diced rapeseed, cut small pieces of eggs, the same size as tomatoes, and beat up coriander and squeeze them into small pieces by hand.
  • 3
    Start cooking: Put a little oil in the pan and heat until 70% heat-add onion, ginger, and garlic minced and saute until fragrant-add five-spice powder-add rapeseed and diced tomatoes and saute for half a minute-pour half a pot of water to boil-add dough bumps and boil the pan-evenly pour the beaten eggs into the pan, stir while pouring to make them into an egg pattern-then boil the pan, add coriander and turn off the heat immediately-add sesame oil and serve

    • dough drop soup Make Tips

    1. Use the method I taught to save trouble and make the bumps more uniform;
    2. Canola cannot be stir-fried for a long time, otherwise it will taste stale;
    3. It is best to grab coriander by hand. Similarly, if you can grab it by hand or beat it with a knife, you don't need to cut it with a knife, so that you can keep the original flavor as much as possible;
    4. The coriander must be put last to maintain the aroma of the coriander
    5. The last sesame oil must be put in. I would rather put less vegetable oil at the beginning, and put in the final sesame oil. The taste will definitely be different!

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