Ingredients: yam, flour, tomatoes, bok choy, ginger, soy sauce, salt, sesame oil.

Cooking steps:

1, yam peeled and washed, put on the chopping board with a knife to break the yam. It is best to wear gloves when handling the yam so that the mucus of the yam does not stick to your hands and cause allergies.

2, put the yam granules into a bowl, sprinkle a little salt to taste, then add the flour in small quantities, mix well, and blend into a noodle lump, set aside.

3, peel and wash the tomatoes, cut into small pieces.

4, hot pan pour a little oil, add ginger and burst incense, and then pour the tomatoes in, stir-fry over high heat, stir-fry the tomato soup.

5, add the right amount of water, boil over high heat, then turn to medium-low heat and cook for 2 minutes, so that the flavor of the tomatoes melted in the soup.

6, then pour in the seasoned yam noodle lumps and mix well to break it up. Bring to a boil over high heat, turn down the heat to medium-low and cook the yams for about 2 more minutes.

7, according to personal preference, add appropriate amount of chopped bok choy and cook over high heat for half a minute. Then add salt, soy sauce and chicken essence to taste.

8, followed by an even drizzle of egg mixture, gently push with a spoon to make the egg flowers float. Finally, drizzle in a little sesame oil to taste, stir well and you can turn off the heat and serve.

Tips:

1, try not to make the yam too big, or it will not cook well. If you cook it for a long time, the texture of the noodle lumps will not be good.

2, put a little bit of salt when making the noodle lumps, not only can give the yam into the bottom of the flavor, but also can make the texture of the noodle lumps more gluten.