Tomato egg oak soup
By VicentaLakin
How can time live so fast? After July, when I wake up early and wake up every day to see these vegetables and fruit knives and forkbows in my heart, it's only a little bit more quiet to think that cooking, from eating one person to sharing a few people, is a very happy thing for strangers to come to see my blog and leave me a message saying that because I'm in love with something that's delicious and I'm eating from the square, I think my hobby and interest can help people in the season of the Summer Olympics, the last day of July, when they're so happy
Recipe Recommendations
- salty and fresh
- cook
- ten minutes
- simple
Steps for Tomato egg oak soup
1
Half a bowl of flour (common flour is fine) is put in the bowl, and several times it is filled with fresh water, while the flour is mixed with a chopstick。
2
The ginger cut off。
3
Tomato chops back up。
4
Hot oil in the pot. Still with my most powerful little pot。
5
Put on onions of ginger paste and make it smell。
6
You're gonna have to break tomatoes when you're in the red。
7
When the tomatoes are burned, they are added to the water, burned and quickly mixed。
8
When boiled to the point of ripening, egg fluids were added and quickly dispersed. Finally, salt can be added to the pot. It's better when I put perfume and white sesame in the pot。
9
Bon appétitTomato egg oak soup Make Tips
Sanni's Tip: When making dough drops, pay close attention to the water ratio. Add the water a little bit at a time while stirring with chopsticks. Too much water and they won't form into drops; too little water and they won't clump together. Everyone, make sure to watch the proportions. That's all for now—please leave a comment if you have questions.