We seldom eat wonton at home. Occasionally buy ready-made wonton skins outside and go home to prepare stuffing. But every time I can't grasp the amount of wonton skin, I accidentally buy more. If you put it back in the refrigerator, you will forget it, and it will inevitably be wasted. Wonton Wonton Wonton Wonton Wonton Wonton Wonton Wonton Wonton Wonton Wonton Wonton Wonton Wonton Wonton Wonton Wonton Wonton Wonton Wonton Wonton Wonton Wonton I suddenly had a light rain in the morning, and I didn't know what to eat. Just remembering the leftover wonton skin in the refrigerator, I made a bowl of hot "noodle soup", which saved a lot of things.
Daoxiao Noodles soup
Ingredients: wonton skin, tomatoes, peppers, tofu, vegetables, eggs (vegetables are matched according to personal preferences)
Ingredients: garlic, onion, soy sauce, pepper, salt, vegetable oil.
Specific practices:
1. Wash the ingredients and cut the tomatoes into small pieces. You can also peel tomatoes and slice them. Beat the eggs into a bowl and stir well; Pepper, vegetables and tofu are cut into pieces; Wonton skin cut into pieces.
2, hot pot cold oil, add onion and garlic to stir fry, then add tomatoes to stir fry, you can also add some ketchup, the soup color will be more appetizing, add seasoning, salt, soy sauce and pepper when frying tomatoes.
3. After the tomatoes are fried soft and rotten, pour in the right amount of water and add the cut tofu.
4. After the water in the pot is boiled, put in the chopped wonton skin and spread it while putting it to prevent overlapping logic from sticking together.
5. After the wonton skin is put in, boil the soup in the pot and add peppers and vegetables. Wonton skin is easy to cook, just cook it once.
6. After the vegetables are cooked, pour in the egg liquid and turn off the fire to eat.
A simple bowl of noodle soup not only fills the stomach, but also makes the leftover wonton skin useful. Wonton is thin and translucent, especially suitable for the elderly and children. Even noodle soup is warm after eating.
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