Colorful Gnocchi Soup

Name: Colorful Gnocchi Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 5g Xiao Qiu Er; 3 pcs tomato; 80g All-purpose flour; 45g Water for kneading; 10 pcs parsley; 2 pcs egg; 15g Corn oil; 10g ketchup; 800g Water (for soup); 5g Low sodium salt

by Rapeseed Hemp Sauce

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Every time I go to Wangxiang Garden, I will order the colorful noodle soup.
I suddenly wanted to eat today,
I just wanted to use the ingredients available at home to make it myself...

This dish is actually very simple,
The preparation is a bit more cumbersome,
I used eggs instead of tofu,
It is equivalent to adding a color.

Because of tomatoes,
So this dish is especially suitable for children to eat,
I tried the taste and it was really the same as the one I had eaten before.

Colorful Gnocchi Soup

1. Xiao Qiu Er soaked in advance.

2. Remove those close to the roots that feel bad, and shred them for later use.

3. Remove the roots of the tomatoes and cut into cubes for later use.

4. Mix all-purpose flour and water, and stir into a dough with chopsticks.

5. Take out the dough and roll it into thin slices.

6. Use a sharp knife to cut into small pieces for later use.

7. Beat the eggs and mix well.

8. Pour into a hot pan, shake well, and fry until golden brown on the surface.

9. Take out and cut into small pieces with a spatula and set aside for later use.

(Because there is no oil, the bottom may be a little sticky, don't worry, it will be gone after a little cleaning!)