2. Prepare the required ingredients, wash the tomatoes, cut the knives, pour in boiling water, blanch for about 1 minute, peel and cut into pieces, heat the oil in the pot, and add chopped green onion and shrimp skin. Pay attention to control the oil temperature and don't fry the shrimp skin. Pour in diced tomatoes.
3. Add a small amount of water when frying, and fry until the tomato soup thickens.
4, add the right amount of water to boil, take a deep basin, and pour the right amount of flour. Turn on the tap and adjust it to a very small flow. Shake the basin with one hand, so that the water can be evenly sprinkled on the dry flour, and stir it quickly with the other hand at the same time, stirring even a small pimple. After stirring for a while, shake the basin up and down a few times, shake the formed pimples on it and put them into the pot with chopsticks. Be careful not to put dry flour in the pot, or the soup will be sticky.
5. Continue to stir the remaining dry flour. Mix the lumps into the pot. After opening it. Add laver eggs to disperse the fire, and pour the eggs evenly on the waves to form egg blossoms.
6. Start seasoning. Salt, soy sauce, oyster sauce, sesame oil, pepper. If there is concentrated chicken juice or thick soup treasure, the taste will be fresher. After the egg blossoms are formed, the soup will thicken quickly. Stir with a shovel a few times, don't paste the bottom of the pot.
7, into the deep bowl, add parsley, and you're done!