1. Millet rinse.
2. Put it in a pot of boiling water and cook on medium heat for about 3 minutes.
3. Remove and drain the water.
4. Peel the red persimmon and cut into small cubes. Chop the green onions and beat the eggs.
5. Add appropriate amount of flour to the cooked millet. Stir with chopsticks to make the flour evenly wrap the millet. The amount of flour depends on the amount of millet. It is advisable until the millet is completely coated with flour and there is no excess dry powder.
6. This is a mixed millet lump.
7. Pour oil in the pot, add chopped green onion and sauté.
8. Add tomatoes and fry until the tomatoes come out of the soup.
9. Add tomato sauce and continue to stir fry. At the same time, add 1 tablespoon of sugar to neutralize the sour taste of tomatoes.
10. Pour in an appropriate amount of water and bring it to a boil, then cook a little longer.
11. Sprinkle in the millet pimple and stir well.
12. Cook over medium heat until the soup thickens and the lumps are cooked through.
13. Pour in the beaten egg liquid.
14. Add pepper, salt, chicken essence, drip in sesame oil, and sprinkle in coriander leaves.
15. Finished product.
16. The lumps are even and pearly.
Tips:If you mind, you can skip the chicken essence, it's already delicious. Don't cook millet for too long in the early stage.
