2) pot hot, pour oil into the onion slices sautéed into the tomato pieces, stir-fry until the soup, add water (1000ml), high heat to boil, add the tomato paste and stir to cook for 2 minutes.
3) Take this time to add the water with a spoon and add it to the flour little by little, stirring quickly as you add it, and be sure to stir quickly so that the flour doesn't form a ball, but rather stirs into a homogeneous flour grain. Never add all the water at once.
4) Then use chopsticks to pour the flour granules into the pot little by little, don't pour them in at once, otherwise the flour will easily form a ball. After pouring all the flour granules in, stir it with a spoon and change the heat to medium to cook for 3 minutes.
5) Season with salt and white pepper and stir well, then beat the eggs and pour them into the pan a little bit in a circle, rows to form an egg flower.
6) Turn off the heat and sprinkle with celery leaves.