How to make lily tomato dumpling soup

The preparation of lily bulb and tomato dumpling soup is not as difficult as everyone thinks. Prepare the necessary things first, then start following the steps, and remember to control the heat well.

1.1 Heat the tomatoes on the fire, peel them and cut them into small pieces

2.2 Cut the enoki mushrooms into small pieces, chop the green onions, break an egg and set aside, chop the chrysanthemums

3. Here comes the key. The success or failure of the dumpling soup is the stirring of the dumplings. Be sure to use cold water, pour it into the bowl little by little, and stir it constantly while pouring the water. Don't pour too much water. Consider the amount of water according to the degree of stirring. You can stir it for a while longer, and fine, small and uniform dumplings will be formed.

4. Heat oil in a pan, stir-fry chopped green onions, add tomatoes and stir-fry until red oil comes out. Add three bowls of water (you can add more) to the fried tomatoes, and pour in the enoki mushroom segments.

5. After the soup in the pot boils, turn down the heat and keep it boiling, then pour the mixed noodles into the pot (hold the bowl in your left hand, use chopsticks in your right hand to stir and sprinkle the noodles into the pot)

6. Add a little salt (the dumpling soup should not be too salty) and pour the beaten eggs evenly into the pot and stir slowly. Add a tablespoon of abalone juice before serving, and finally sprinkle with chrysanthemum.

After reading the above introduction to the Lily Twig Tomato Dumpling Soup, go to the kitchen and learn how to make it while you have the latest and most complete memory. You will definitely be able to enjoy the "sweetness" of the delicacy.