Tomato Egg Lumps Soup
by Redmi Lok
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Prepare the ingredients, peel the tomatoes and cut into small cubes, beat the eggs into a bowl with chopsticks,
2. Add appropriate amount of water to the flour and make it, and lift the chopsticks into this shape (if you like harder, add less water and mix it into a snowflake shape)
3. Put corn oil in a non-stick pan, low heat, and add diced tomatoes
4. While frying, crush the diced tomatoes with a spatula to fry out lycopene
5. Pour pure water
6. After the water boils, pour the noodles (the batter bowl is higher than the pot, move it into the tomato soup surface), and quickly stir it with chopsticks
7. Boil again and pour in egg cutlets (turn in a circle and pour in egg cutlets), sprinkle some salt, pour in light soy sauce, and sprinkle some chopped green onions.
