When it comes to dough soup, northerners are familiar with it, not only familiar with it, but few people don't like it. People in different places pay different attention to the soup. Some people like to put some coriander, some people like to put some chives, and some people like to put garlic paste. No matter what you put, there is always one that suits you, but what remains unchanged is everyone's attitude towards pimples. Most people like a little pimple and a little chewy. Dough soup is a kind of soup that northerners often eat. It has noodles, soup and vegetables, and it is quite comfortable to eat in a bowl. It turns out that when I was at school, my mother often cooked tomato soup for us in the morning and evening. At that time, there were no fresh vegetables in winter, and even if there were, they were particularly expensive. So when tomatoes were the cheapest in summer, my mother would brush more than a dozen glass bottles for infusion, make tomato sauce and seal them for the whole winter.
At that time, tomatoes tasted better than today's, and now tomatoes, even in summer, have lost their proper taste. I like to make dough soup with tomatoes best. Tomatoes are rich in carotene, B vitamins and lycopene, which is called the magical fruit of vegetables, and has the functions of beauty, weight loss and bacteria inhibition. Tomatoes make dough soup, which warms the stomach and nourishes the stomach. It's sour and sweet and delicious. It's both a meal and a dish. The key method is super simple. You don't have to knead the dough and wake up. You can serve it in ten minutes, which is perfect for the morning! Let me share the practice with you.