1. Add the egg flour directly into the small pot.
2. Add a little bit of water and beat until smooth.
3. Set aside for later use.
4. Wash and chop tomatoes.
5. Just chop the crab mushrooms directly.
6. Heat a small pot with a little oil, add chopped green onion and saute until fragrant.
7. Pour the tomatoes and sauté until soft.
8. Add 3 bowls of water, a little salt, and a spoonful of light soy sauce.
9. Bring to a boil on high fire.
10. Prepare the colander.
11. Pour the batter directly on the colander.
12. Bring to a boil again, knock in the liquid of an egg and boil it into egg cutlets, and then sprinkle with a little green onion. If you like white pepper, you can also sprinkle it with a little bit.
Tips:1. Choose tomatoes that are well-ripe, full, and juicy, so that they will taste easily.
2. The tomatoes must be fried out of the red sauce first and then water is added, so that the tomatoes in the soup have a strong flavor.
3. After the egg liquid is put in the pot, immediately stir it at the bottom, and the floating egg flower will be very light and beautiful.
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