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There are many different ways to make lumps, and they generally fall into two categories: the batter method, which is refreshing and doesn't mess up the soup, and the dry-flour sifted-flour method, which has dry flour on the surface of each lump, and the finished product is sticky and thick.

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Today, I'm going to start with the batter method, which I like:

The trick is to add half an egg white and a pinch of salt to the batter, which makes the lumps smooth and sharp.

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The rest of the egg yolk won't go to waste, you'll have to beat it at the end. Add water and bring the batter to a slow flowing state.

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The batter needs to rest for 15 minutes. While the batter is rising, prepare the side dishes, wash and chop them.

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Add a small amount of oil to the frying pan and sauté the chopped green onion. Add the tomatoes and sauté, add soy sauce and salt.

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Add water and boil.

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The trick is! Use the small hole funnel used to fish the dumplings to make lumps.

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Pour the batter into the funnel, if the batter is thin, it will automatically flow into the soup pot, and the lumps will be soft and tender; if it is thick, use a small spoon to press the batter to help it fall into the soup pot, so that the lumps will be smooth and tender.

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The batter leaks into the pot through the holes in the spoon. The batter falls into the saucepan, and the grains are distinct, smooth and sinewy.

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Add the remaining yolk of the batter to another egg, break it up and sprinkle it over the surface of the hot soup. Sprinkle a handful of leafy greens, beautiful and nutritious, can be cilantro, scallions, small greens, I like artemisia stalks.

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All right! Enjoy it beautifully, with the nest and soy beef, the nest has pumpkin and red dates inside, and it's really delicious with the meal lump soup.

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There are coarse grains, fine grains, eggs, beef, and 3 types of vegetables