1. Cut the kelp or it will be too long, shred the tofu skin, wash the vegetables and set aside
2. Chopped green onions, cut tomatoes into cubes
3. Put the oil in the pan, add the chopped green onion after the oil is hot
4. When the green onions are fragrant, add the chopped tomatoes and stir fry
5. When the tomatoes are a little bit juicy, add the soybean sprouts and stir fry, stir fry for two or three minutes, add some light soy sauce
6. Add appropriate amount of water and simmer until the water boils. Don't worry after the water is boiled. Let it boil for two or three minutes to let the tomatoes soften and the soybean sprouts will be cooked.
7. Add appropriate amount of water, add salt to adjust the saltiness after the water is boiled, and add the cut kelp shreds and tofu skin in turn
8. After the water is boiled, stir it with a spoon to disperse the shredded kelp and the tofu skin
9. It feels almost dispersed, roll it for two minutes, put in the beaten egg, pour it into the pot and quickly stir it into egg flowers with chopsticks
10. Add the stirred noodle water
11. After adding the noodle water, stir more with a spoon, add the green vegetables, add the right amount of chicken essence and boil for two minutes
12. A bowl of hot salty soup out of the pot
Tips:It’s the first time to post a picture, so please take care of it~
