Wash tenderloin, cut into pieces and chop.

Wash mushrooms, lotus roots and vegetables and cut into pieces.

Add starch, vegetable oil and salt, stir well and marinate for a while.

Tip: Egg white can not only increase the viscosity, but also smooth the taste, making lotus root cake smoother and easier to chew.

Wash and peel tomatoes and cut them into small pieces.

The egg was broken.

Tip: the egg liquid should be fully dispersed to make the egg dumplings taste better.

Put a spoonful of egg liquid in the pot and spread it out. After the surface is solidified, put in a small part of the meat.

Tip: This is the key to making egg dumplings. Remember to press the edge before the egg liquid is completely solidified to ensure adhesion. If it is found to have solidified, you can dip some egg liquid in the edge with chopsticks and then press the edge.

In addition, it is strongly recommended to fry in a small non-stick milk pan. Because the egg liquid will flow when it falls, if you use an ordinary non-stick pan, the egg skin will become very large, and as a result, you will get a giant egg dumpling! In the past, there was another way to make egg dumplings directly with a spoon, but it was too difficult to recommend.

Scoop up the binder to make eggs, jiaozi. Turn over and fry until golden brown.

Tip: This is the key to making egg dumplings. Remember to press the edge before the egg liquid is completely solidified to ensure adhesion. If it is found to have solidified, you can dip some egg liquid in the edge with chopsticks and then press the edge.

Add a little oil to the soup pot and stir-fry the tomato pieces over low heat until the juice flows out. Add 600 ml of water. When the water boils, turn the heat down and add the egg jiaozi.

Tip: Use a small fire in the whole process of boiling eggs and dumplings to avoid cracking the egg skin.

Continue to simmer for 8 minutes. When the egg dumplings float, they can be picked up and enjoyed.