How to make Chinese cabbage soup?

1. Prepare flour in a clean basin?

2. Add an appropriate amount of water to an egg and mix well (I put about 50g of water)?

3. Wash the Chinese cabbage for later use?

4. Slowly pour the egg liquid water into the flour in batches, and stir it with chopsticks until a pimple appears (don't pour the egg liquid water all at once, it depends on the specific situation of the flour, if there is more water, you can add flour, and the bigger pimple can be smashed into small pieces by hand)?

5. put the onion in the oil pan?

6. Then stir-fry the Chinese cabbage for a while, and add water to boil?

7. pour in the dough bumps, and don't pour the excess flour into the pot to avoid the soup being too sticky?

8. Cook until the pimples are cooked for about five minutes, then add salt and chicken essence to taste, and the specific time will be adjusted according to the pimples?

9. The noodle soup is served and decorated with two pieces of tomatoes.

Tips?

When mixing the dough bumps, don't pour all the egg liquid water at once, but pour it in several times according to the specific situation of flour. If there is more water, you can add flour, and the larger dough bumps can be pulled into small pieces by hand.