In the spring, the grass grows and the whole thing recovers. All kinds of fruits and vegetables also ushered in a good season for sowing seedlings. Among them, the tender seedlings of peas are particularly gratifying. This kind of green leafy vegetables with young stems and leaves and young shoots of peas are green and green, and it is like a drop of water. It is a delicious ingredient for the season. Today's home-made slice of soup, a simple ‘shoulder’ face with a fresh pea sprout, plus sweet and sour tomatoes and scrambled eggs, fresh and delicious, a staple food is so perfect to present ~
Pour 50g of water into the flour.
Stir in a flocculent shape.
Knead the dough into a smooth, non-sticky dough, cover with plastic wrap and let it stand for 20 minutes at room temperature.
Cross the bottom of the tomato.
Soak in boiling water for a while to make the outer skin soft.
Teap the tomato skin.
Beat the eggs into the mixing bowl and add some shrimp to enhance the flavor. With the addition of shrimp skin, the amount of salt can be determined according to the age of the baby.
Pea seedlings can be selected from hard stems and old leaves, and rubbed in boiling water for about 10 seconds.
Pick up, drain a little and use.
Press the awake dough into a round cake.
Use a rolling pin to roll into a sheet of about 3 mm.
Cut into small strips.
A small, palatable skin.
Sprinkle flour to prevent adhesion.
Keep the oil in the hot pot and spread the egg liquid quickly.
After frying, it will be ready for use.
Reheat the pan and add a little oil.
Pour the tomato diced and stir fry the juice.
Pour in about 600g of warm water and boil over medium heat.
Add the dough.
Mix well and continue to cook for 10 minutes.
Add the pea seedlings and eggs, mix in the salt, mix well, and turn off the fire.