Today, the pot soup~ soup is a popular soup in the north. From childhood, the children’s shoes in the north have a deep feeling for this bowl of soup. Now this bowl of soup is still out of date, and it is often seen in large and small restaurants in Beijing. The figure is ruddy, moderately viscous, and the small noodles are mixed with thin egg flowers. Sprinkle a piece of cilantro before the pot and drop a few drops of sesame oil. It is both homely and warm. It is very suitable for autumn and winter seasons~~ Today's dinner, 疙瘩Soup waits~~
Prepare the ingredients, wash the tomatoes and cut into small pieces; wash the parsley and cut into parsley
Take the right amount of flour
Add water to the mixture and add water to the dough with chopsticks.
Until the flour is stirred into a uniform size. (This step can be carried out simultaneously in the pot, and the dough particles are poured into the pot while stirring)
Beat the eggs into a bowl and whipped them into egg
Heat in a wok, pour in an appropriate amount of cooking oil, add chopped green onion
Stir fry, pour the tomatoes and stir fry evenly
Add the right amount of tomato sauce and continue to stir fry, add the right amount of salt and sugar.
Then pour in the right amount of water and boil over the fire.
After the pot is opened, mix it into the noodles and mix well. Cover the lid and cook for 3-5 minutes.
After the pot is boiled again, pour the beaten egg liquid along the side of the pot.
Turn off the heat and stir it with sesame oil and parsley.