1, tomatoes cut into pieces, eggs beaten and stirred spare;

2, flour in a little bit of water, while adding water, while using chopsticks along the edge of the bowl to rub the flour, until the flour is all rubbed into a small wet pimples;

3, start the oil pan, burst the ginger and garlic minced, into the tomato two-thirds of the pieces, stir-frying over high heat until the tomatoes are soft and rotten;

4, add the amount of hot water, boil over high heat;

5, with chopsticks, the wet lumps into the boiling water by batches, immediately stirred with a spoon to avoid the hot water, boil over high heat;

5, use chopsticks to the wet noodle lumps to the boiling water in batches, immediately use a spoon to stir, lest sticking;

6, once again boiled, add the right amount of salt to taste, add another one-third of the tomatoes boiled;

7, pour in the egg mixture, immediately plunged and stirred;

8, to be floated in the egg mixture, seasoning and scallion cilantro, turn off the fire out of the pot.

Tips?

1, tomatoes choose ripe full of soup, so that it is easy to taste;

2, stirring wet noodle lumps, the water flow as small as possible, the smaller the lumps the thinner the better taste. If the lumps stirred too large pieces, you can cut on the panel, yo;

3, tomatoes must be fried red juice and then water, so that the tomato flavor of the soup is strong;

4, lumps in the pot to stir immediately, otherwise easy to stick, knot chunks;

5, the egg mixture in the pot, immediately after the bottom of the stir, the floating egg will be very light very beautiful;

6, like tomato chunks, the egg will be very light, very beautiful.

6, like tomatoes chunky texture, you can finally add part of the diced tomatoes or blocks.

Spring onions, tomatoes, flour, salt, monosodium glutamate (MSG)

Practice

1, add the flour to the appropriate amount of water, stirring constantly with chopsticks (water in the addition of water, as far as possible, a drop, a drop of the addition of water, water droplets, larger), made into a lumps of noodles?

2, round onion sliced, tomatoes peeled, broken into small pieces

3, the pan put the bottom of the oil, 7, 8 minutes hot, into the cut round onion, tomatoes, tomatoes, sautéed tomatoes in the water, and then add salt, monosodium glutamate, the right amount of water boiled, a little bit of adding lumps of dough, cook until the lumps of dough floated on the surface of the water on the pan

Wheat flour 100 grams

Supplementary wheat flour 100g

Accessories2 tomatoesSeasoningSalt1/2 teaspoonGarlic1/2 teaspoonScented oil1/2 teaspoonScallion1tomato paste2 tablespoonsEgg1 teaspoonEquipment1 teaspoon of cooking oil

Tomato lump soup

1. tomatoesWash the skin, cut into small dices, scallions cut scallions, garlic chopped, egg beaten spare

2. flour into a large bowl, a small amount of time to add the appropriate amount of cold water, and then add a little water to the water, and then add a little bit of cold water. Add water while using chopsticks and beat into a uniform snowflake of your preferred size until no dry powder is visible

3. Heat a pan with cool oil and sauté chopped green onions over low heat

4. Add diced tomatoes and stir-fry over high heat, pressing out the soup with a spatula while stir-frying

5. Add about 2 tablespoons of tomato paste

6. Continue to stir-fry until the color is red and shiny

7. Add the right amount of water, depending on the taste quantitative: like thick less add some, like soup more add some, try to add enough at a time, avoid adding water in the middle of the process

8. After boiling over high heat, a small number of times in small quantities into the noodle lumps, stirring while under the side, to prevent sticking and sticking to the pot

9. Continue to cook over high heat for 1, 2 minutes, while boiling into the egg flowers

10. Add the right amount of salt to taste children