The soup is suitable for people of different ages and can raise stomach. Tomatoes are rich in vitamins, and the taste is light and refreshing.
Pour the flour into a larger bowl and slowly add water.
Stir with water and stir well. If you encounter a big one, you can open it by hand.
Boil the water in the pot, put in the tomatoes, turn off the pan and turn off the fire.
Peel off the skin of the tomato and peel it off with water.
Tomatoes cut into pieces
Pour the appropriate amount of corn oil into the wok, place the chopped green onion and ginger slices
Stir in the tomato pieces and add a small amount of white sugar.
Dip in tomato sauce and stir well
Add hot water and boil over the fire
After the water is opened, the small cockroach is broken down, and the spoon is stirred from time to time to avoid sticking the pot, adding salt, and seasoning.
Cook for a while, slowly pour in the broken eggs
Slightly boil a small fire to turn off the fire, then pour the sesame oil before the pan
There are three points to note about making soup: First: Do not add powdered flour directly to the pot, it will become a paste. Second: When doing sputum, be sure to stir while stirring, slowly pour water, do not pour too fast, use cool water, so that the glutinous rice will be small and fine. Third: When making soup, Xiaoyan is better than Dawei, so Ning Xiao is not big. Fourth: It is now eaten, and it will become a paste after a long time. If it is not to eat and paste, it must be eaten now. Old Beijing is commonly used to make soups. It is a shabu-shabu. From the snacks of tomato and egg soup, noodle soup, most of them are shabu-shabu. What is a shabu-shabu? It is a method of putting ginger, onion, garlic or other flavored spices into a hot bottom oil pan, stir-fry the aroma, and then timely release the food. Onion, ginger and garlic contain propylene sulfide. When used in shabu-shabu, it can emit a strong spicy smell, which has a solution to the dishes, and enhances the flavor and taste. (1) Onion, ginger and garlic pots should be cut into fine powders, so that they are easy to be heated and tasted. For example, cuts, slices and blocks are not easy to function. (2) When cooking the wok, it should be noted that the oil temperature is better at 20% to 30%. If the temperature is too low, the fragrance will not be produced. If the temperature is too high, the onion, ginger and garlic will become black, which will not only affect the shape of the dish but also the taste.