Tomatoes 1

Flour100g

Eggs 1

1 coriander

Appropriate salt content

Appropriate amount of chicken essence

Spiced powder right amount

A little Shanxi mature vinegar

working methods

1/6 production process: wash tomatoes and cut them into small pieces with a knife.

Put oil in 2/6 pan, heat to 70%, add chopped green onion and stir-fry until fragrant.

Add 3/6 slices of tomatoes, stir-fry for 1 min, pour a little Shanxi mature vinegar along the pan, and stir-fry until the tomatoes are oily red.

4/6 Add about 500ml of water and bring to a boil.

When the water is boiled to 5/6, it is time to start mixing lumps (this is suitable for novices and is conducive to mastering water).

1. Put a proper amount of flour into a plastic basin.

2. Scoop a spoonful of cold water with a spoon and sprinkle it evenly into the flour.

3. Tilt the chopsticks at an angle of 45 degrees and rub them back and forth on the flour in one direction.

4. Knead until the flour and water are mixed to form countless irregular flocs.

5. Repeat steps 2, 3 and 4 for about 2-3 times until all the flour forms irregular flocs, which do not stick to chopsticks, the bottom of the basin and each other. Leave some flour so that the flour is mixed.

6. The flour thus mixed will make the soup clear.

After 6/6 flour is mixed, the water is boiling, so it's time to go down.

1. Hold the basin in your left hand and chopsticks in your right hand. Pick up some noodles with chopsticks and put them in the pot. Spread them out quickly with chopsticks.

2. Repeat the step of 1 several times until all the noodles are put into the pot.

3. After the pot is boiled again, break up the eggs and pour them into the pot.

4. Add salt, chicken essence, spiced powder and sprinkle with coriander.

Announcement: Learning to cook saves time and convenience. Search for "fragrant recipes", kitchen gadgets to improve cooking skills, the common choice of millions of gourmets!

Tips for recipe of Xiangha

Key points of mixed pimples: Shanxi people are very particular about mixed pimples and have learned a lot. 1. First of all, the choice of basin, it is best to choose plastic basin. Because the plastic basin is not easy to stick to the bottom, it is beneficial to the movement of flour. 2. Adding water is also very important knowledge, which is related to the clarity of the final soup. I like to drink thick soup. When the water drops into the basin, I rub them back and forth in circles with chopsticks. Most of the dots in the basin become pimples, about the size of mung beans, with a little powder. I like that the soup is clear. When water drops into the basin, chopsticks should always rub back and forth in one direction. All the flour forms irregular flocs with a small amount of powder. 5.3 and 4 No matter which method is used, it is necessary to ensure that the dough and floc do not stick to chopsticks, the bottom of the basin and each other, and leave some flour, so that the flour is mixed. Besides, this kind of "mixing" must not be stirred back and forth after adding water like dough. Instead, after adding water, tilt the chopsticks at a 45-degree angle and rub the flour with chopsticks in a small range. According to whether the soup is clear or not, choose the appropriate method to knead the flour. The following points: 1. When entering the pot, don't pour all the noodles into the pot at once. Instead, drop it into the boiling soup bit by bit. Hold the basin in your left hand and chopsticks in your right hand. Pick some noodles with chopsticks and put them in the pot. Spread them out quickly with chopsticks. The soup should not be cooked for too long. Cook for a long time