Name: Tomato Lump Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; 200g Cherry tomatoes; 20g Small vegetables; 1 piece egg; 5g shallot; Some Peanut oil; 2g salt; 1g Thirteen incense; 1 tbsp Soy sauce; 2 tbsp Water starch; 1g Chicken Bouillon Powder; Some water

Tomato Lump Soup

by Sheep kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

I don't know where this pimple soup is from. Anyway, the people here don't have the habit of making this pimple soup, and I have never seen it in the restaurant. The gluten soup similar to lump soup is often drunk in restaurants. I drank it at a classmate’s house. Because my mother can’t make it, I haven’t studied this gluten soup. I just know that I made the noodles and put it in the water. Grab the gluten inside.
Some time ago my husband told me that he wanted me to learn how to make pimple soup. I thought to myself, what’s so interesting about pimple soup? Isn’t it just stirring up the flour and putting it in a pot to cook? ! While he is on a business trip, I first try this pimple soup that I often see on food websites but has never made it.
I prefer tomato-flavored soups, which are nice in color and taste. Hmm~~Don't say it, it's delicious. Whether it's authentic or not, it's delicious and likes to eat is the most important thing!

Tomato Lump Soup

1. Wash the small tomatoes, small greens and green onions, beat the eggs into a bowl and stir well.

2. Put the flour in the basin, add water little by little, and stir with chopsticks while adding

3. Stir into small noodles and flocculent

4. Cut the green onions and small tomatoes

5. Heat the oil in the pan, add the chopped green onion and stir fry until fragrant

6. Add small tomatoes and stir fry a few times, add some salt

7. Put thirteen incense

8. Add some light soy sauce and stir fry

9. Stir-fry until the tomatoes are soft and juicy

10. Add appropriate amount of water

11. Bring to a boil and pour in the dough and stir

12. After the noodles are cooked, put water and starch to thicken

13. Pour in the egg mixture and stir while pouring

14. Add the small greens and stir evenly

15. Finally add a little chicken essence

16. Stir well out of the pot

Tips:
When making noodle floss, add water little by little, and the noodle floss should be small, so that it cooks well and tastes good.
The egg mixture should be added after thickening, and stir with chopsticks while pouring, so that the egg flowers will be finely broken.