How to make tomato and egg dumpling soup

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. So below I will first introduce the method of making tomato and egg dumpling soup.

1. Prepare Materials

2. Add a little salt to the flour and mix well

3. After beating the eggs, take about one-third of the egg liquid and use it to make the dough balls.

4. Pour the egg liquid into the flour little by little, and stir quickly with pointed chopsticks in your other hand until the flour in the bowl is stirred into uniform small particles (slightly larger than rice grains).

5. Wash the tomatoes, remove the stems and cut into pieces

6. Heat the oil in the pan, add the tomato pieces and a little sugar, stir-fry over high heat until the tomatoes become mushy.

7. Sand

8. Pour two bowls of water

9. Bring to a boil over high heat, then turn to medium heat and cook for about three minutes. Add 1 teaspoon of salt (5g) to taste

10. Use chopsticks to push the dough into the pot little by little, stirring with a spatula.

11. When the pan feels thick enough, it is ready (you don’t have to put all the dough in)

12. Keep the pot boiling, pour the egg liquid into the pot from the edge to the center, and immediately push it away with a spatula.

This is the end of today’s introduction to tomato and egg dumpling soup. I wonder if you have learned how to make it? If you are a housewife and like to cook, don't miss this opportunity and try it now.