Tomato and Egg Pimple Soup
1.
Cut two medium-sized tomatoes into small pieces and mince the green onions.
2.
When the pan is hot, pour in slightly less oil than the cooking. When the oil is hot, add the chopped green onions and sauté.
3.
When the scallions are fragrant, add the tomato chunks and stir-fry for half a minute.
4.
Add appropriate amount of tomato sauce, salt and sugar, and stir fry over medium heat until the red oil is obtained and the lumps of the tomatoes gradually decrease.
5.
Add half a pot of water and bring to a boil.
6.
While waiting for the water to boil, add water to the prepared flour, stir a little bit with chopsticks, add a little water each time, stir until the water is dry, and then continue to add until the flour is all small particles of the same size and no dry flour.
7.
After the water in the pot is boiled, continue to maintain high heat, and add small gnocchi in portions.
8.
Use chopsticks to quickly stir the gnocchi every time, spread the gnocchi in the pot without sticking.
9.
After boiling, turn to medium and small heat. When the gnocchi is mature, turn to low heat. Pour the beaten eggs into the pot in a circle without stirring.
10.
After the egg has solidified slightly, stir gently with chopsticks and add the greens you like. Just pour some sesame oil before serving.
Tips:
1. Tomatoes can be peeled in advance for the elderly and children to eat.
2. The tomato sauce is added to increase the sweet and sour taste, if the tomato itself tastes sufficient, it can be omitted.
3. Be sure to fry the tomatoes for a while, it is best if you can hardly see the lumps.
4. For flour, use ordinary all-purpose flour, strong flour, or whole wheat flour without wheat bran; the amount of flour and water can be increased or decreased according to personal needs.
5. Vegetables can be small rapeseed, cabbage, etc., or not.
6. It is best not to omit the sesame oil before serving.
7. The gnocchi must be the same size. If it is too big, it will not be easy to be cooked and will affect the taste.
