1. Make a cross on the top of the tomato with a knife, boil it in water, and peel off the skin after taking it out.
2. Wash the vegetables and cut into silk, separate the leaves and stems. (Friends who like filaments can also chop finer)
3. Cut the peeled tomatoes into cubes.
4. Put the flour in a large bowl, adjust the water from the faucet to a state where the water is not connected to the line (drop-like), and keep stirring while dripping into the flour until all the flour becomes flocculent.
5. Add a little water to the eggs and beat them into egg liquid for later use.
6. Put the oil in the pot and heat up, pour diced tomatoes and rape stalks, add salt and sugar and stir-fry evenly.
7. Add tomato sauce and stir-fry evenly, then add water to boil.
8. Slowly pour the prepared gnocchi into the boiling soup, spread it with a spoon to avoid dipping the bottom. After all the eggs are in the pot, beat the beaten egg liquid and pour it into the pot, stir quickly with a spoon to form egg flowers.
9. Add the rape leaves, stir evenly, and cook for a while on low heat. (Afraid that the gnocchi will be unfamiliar) Sprinkle salt, white pepper, and sesame oil before serving, stir well, and remove.
Tips:Don’t cook tomatoes for a long time. It’s not easy to cut them. When the gnocchi is put in and stirred, everything will become chunks. Friends who like to be dry can add less water. I add a lot of hehe!
