Beijing dough soup

Recipe Recommendations

• flour 1 small bowl
• tomatoes of 2
• eggs one
• onion appropriate amount
• laver appropriate amount
• salt appropriate amount
• MSG appropriate amount
• sesame oil appropriate amount
• edible oil appropriate amount

• original
• cook
• ten minutes
• simple

Steps for Beijing dough soup

1

Cut the onions into shredded pieces for later use, take a small bowl of flour and place it in a large bowl. Add a little water to the flour bowl, stir slowly with chopsticks, and add a little water after small bumps appear (note that water should be added in batches and times, not add it all at once) until all the flour has become small bumps and is ready for use. Picture above.

2

Cut chopped green onion.

3

Cut the washed tomatoes into slices for later use. Light the fire, put cooking oil into the pan (just slightly less than that used for frying). After the oil is heated, add chopped green onion. After frying until fragrant, add the cut tomatoes and stir fry. After frying for 2 minutes, pour in the pan. Pour in cold water and bring to a boil over high heat.

4

After the water in the pan boils, slowly stir the prepared dough bumps into the pan, stir well, and bring to a boil over medium heat. Beat an egg in a bowl to break.

5

After boiling the pan, slowly pour the beaten eggs into the pan to make the egg liquid flake. Then turn off the fire. Add a little seaweed, a little salt, a little soy sauce, chicken essence, and sesame oil separately in the pan, stir and serve out of the pan.

Recipe Categories