Ingredients

Main Ingredients

Potato

1

Supplementary Ingredients

Oil

Amount

Salt

Amount

Water

Amount

Scallion

Pinch

Monosodium glutamate

Moderate

Scented oil

Moderate

Egg

1

Flour

Moderate

Steps

1.

2. Peel and wash the potatoes and shred them, and cut the green onion into scallions.

3. Immerse the shredded potatoes in water to remove the starch content on the surface, fish out and drain.

4. Heat the oil in a hot pan and sauté the scallions.

5. Add the shredded potatoes and stir-fry for a few minutes.

6. Add the right amount of water and wait for the water to boil.

7. While waiting for the water to boil, start making the dough. Beat the eggs into the flour.

8. Add the right amount of water and stir slowly.

9. Stir into individual lumps and set aside. (As my family prefers to eat bigger lumps, I made them bigger)

10. When the water is almost boiling, add the right amount of salt to taste.

11. When the water in the pot comes to a boil, pour in the finished noodle lumps.

12. Stir the lumps well and cook for five minutes.

13. Add appropriate amount of monosodium glutamate and sesame oil.

14. Stir well and turn off the heat. A bowl of fragrant shredded potato lump soup is ready!