Tomato Pimple Soup

Name: Tomato Pimple Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some tomato; Some egg; Some shallot; Some ketchup; Some Very Fresh Soy Sauce; Some salt; Some Cooking Wine; Some Vinegar

by Night dire

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

My mother is from Shandong. When I was young, I often made pimple soup to eat, but I didn’t like it at that time, because my mother made pimple soup without any seasoning or vegetables, it was so light and bland.
Perhaps, for the mother, that is the taste of hometown.
It has been 20 years since I left my home in Urumqi. It seems that since the day I left, there has been no image of pimple soup in my memory. Over the years, I have forgotten that there was such a staple food in my childhood happy time: pimple soup.
It wasn't until I was browsing the food on the Internet a few days ago that I suddenly saw the three words "pimple soup", and I suddenly remembered this familiar and unfamiliar name.
The lump soup, I made different from my mother, added tomatoes, eggs and scallion oil, it tastes fragrant.
Cooking is like being a human being. There are always some changes, right?
Next time I return to Urumqi, I will make a pimple soup. My parents will love it. "

Ingredients

Some Flour
Some Tomato
Some Egg
Some Shallot
Some Ketchup
Some Very Fresh Soy Sauce
Some Salt
Some Cooking Wine
Some Vinegar

Tomato Pimple Soup

1. Put the flour in the basin and boil the water from the faucet into a thin line. Put the flour under the faucet and stir it quickly and uniformly with chopsticks while catching the water to form small gnocchi. (Tips: Use tap water to open a thin line, place the noodles under the water, stir with chopsticks at a constant speed, the water flow and stirring speed are even, the size of the gnocchi is the same, and the soybean-sized gnocchi tastes the best.)

2. Let the formed noodles stand for five minutes, and then stir them with chopsticks. (Tips: Let the flour and water fully absorb the noodles for five minutes, then stir it up with chopsticks to make the noodles strong and delicious.)

3. Cut the tomato into small cubes, cut the green onion horizontally, and then cut into sections. Add half a spoon of cooking wine, half a spoon of water, and a few drops of vinegar to the eggs. (Adding cooking wine can remove the fishy eggs, adding water and vinegar can make the eggs tender, but no more.)

4. Stir-fry shallot oil: add oil to the pan, add the chopped green onion on a low fire, wait until the chopped green onion is slightly yellow and fragrant, remove the chopped green onion, and then pour out half of the scallion oil for later use.

5. Heat the remaining scallion oil in the pot, add the diced tomatoes and stir fry until the juice comes out.

6. Stir fry with a spoon of tomato sauce and a spoon of soy sauce. (Tomato sauce can remove the sour and astringent taste of tomatoes, and the taste is very fresh soy sauce improves freshness.)

7. Pour in an appropriate amount of water and bring to a boil.

8. Add the gnocchi and bring it to a boil, add some salt. (Generally, soybean-sized noodles are placed in the boiling water, and they will be almost cooked when they are boiled again.)

9. Slowly pour the egg liquid into the boiling place to form egg flowers. Pour out the spare scallion oil before pouring it on, and add some chicken essence if you want. (The egg liquid should form a trickle, and slowly pour it into the boiling place, so that a beautiful egg flower can be formed.)

Tips:
Ps:
1. When mixing the gnocchi with tap water, boil a thin line, place the noodles under the water, stir at a constant speed with chopsticks, and the water flow and stirring speed are uniform, and the resulting gnocchi is the same size.
2. The gnocchi noodles for five minutes, then stir it up with chopsticks, the gnocchi is strong and delicious.
3. Add cooking wine in the egg liquid to remove the eggy, and add water and vinegar to make the eggs fresh and tender, but no more.
4. Tomato sauce can remove the sour and astringent taste of tomatoes.
5. The main points of egg liquid forming egg flower: to form a trickle, slowly pour it into the boiling place, so that a beautiful egg flower can be formed.