1. 2 eggs, 2 tomatoes, green onion, ginger, garlic, flour.
2. Beat the eggs, cut the tomatoes into pieces (each 6 cloves cut into 12 pieces in total, don’t be too big, it’s not easy to boil), shred ginger, slice garlic, and cut green onions diagonally
3. Heat oil and sauté the onion, ginger, and garlic over a low heat. The oil should not be too little. You will have to add tomatoes later.
4. Stir fry together
5. Without adding water, stir fry over low heat, boil the tomatoes, and boil the tomato juice until the tomatoes peel off and become very small and thin pieces.
6. Tip, you can also add less salt here, also for the juice
7. Pour in water and stir to blend and wait for the water to boil
8. Take advantage of the beaten egg to circle the large frangipani in the boiling hot water (do not stir it immediately, wait a few seconds for the egg to form a block)
9. Use a small stream of water to add to the noodles. Be sure to keep the water as little as possible. The water can be added slowly. The gnocchi is dry gnocchi, and stir it down (because I am taking pictures at home by myself, so there is no picture of gnocchi)
Tips:1. Be sure to stir every few minutes when beating the egg flowers; 2. Do not put too much water in the gnocchi water, put it slowly
