Cut the kelp, or it will be too long. Cut the tofu skin into pieces and wash the vegetables for later use.
Chop onions and slice tomatoes.
Put oil in the pan, and add chopped green onion when the oil is hot.
Stir-fry the chopped tomatoes until the onions are fragrant.
When the tomatoes have a little juice, add soybean sprouts and stir fry. Stir-fry for two or three minutes and add some soy sauce.
Add appropriate amount of water and stew until the water boils. Don't worry until the water boils. Roll for two or three minutes to make the tomatoes soft and the bean sprouts mature.
Add a proper amount of water, add salt to adjust the salinity after the water boils, and then add kelp silk and tofu skin in turn.
Stir with a spoon after the water boils, so that the kelp silk and tofu skin are scattered.
I feel like I'm falling apart. Just roll for two minutes, put in the stirred eggs, pour them into the pot and stir them quickly with chopsticks into egg blossoms.
Add the stirred flour water.
After adding flour and water, stir with a spoon, add vegetables, add appropriate amount of chicken essence, and roll for two minutes.
A bowl of hot salty soup is out of the pot.