番茄鸡蛋疙瘩汤

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步骤

番茄鸡蛋疙瘩汤

材料:

2 只 中型 番茄

1 只 鸡蛋

1/2 杯/1/2 小碗/70 克 面粉

1/2 小勺 番茄沙士

几滴 芝麻香油

食盐

食油

ingredients:

2 medium size tomatoes

1 large egg

1/2 cup/70 g all purpose flour

few drops of sesame oil

salt to taste

1/2 tsp tomato ketchup​

oil for cooking

 

1.  把面粉装到一只大碗里,加一小撮盐拌匀。水喉管的水调到细线似的流水状。把碗放到水喉管下慢慢地旋转,让水接触大部分的面粉。

2. 用筷子或勺子快速把面粉搅拌成细小的疙瘩状,没有干面粉的情况下面疙瘩就准备好了。

1.  place flour in a bowl and add a pinch of salt. adjust the faucet so that water flows represent a thin line of water. add water to the flour mix slowly, swirl the bowl around to make sure water touches most of the flour.

2. use a chopstick or spoon to stir the flour until no dried flour left and the dough represents many many small dough.

番茄鸡蛋疙瘩汤

3. 首先鸡蛋里加一点点盐和胡椒粉打散。番茄尾端划十字,入滚水里烫1-2分钟,然后泡到冰水里1分钟。把皮剥去丢弃,剥好的番茄备用。

4. 在一口锅里热上一大勺的食油先把鸡蛋炒好,不要炒老了,起锅备用。然后同一口锅里下番茄,用镬铲子铲碎番茄,番茄变软之后,倒入一点点的番茄酱和一点盐调味,倒入鸡蛋翻炒1-2分钟。

5. 锅里加入能够盖过鸡蛋番茄的水,煮滚后倒入面疙瘩。煮至面疙瘩熟了后,加盐调味。滴上几滴麻油,加一点葱花即可开吃。

3. whisk together eggs with salt and pepper powder until fluffy.

4. make a cross cut on tomatoes and blanch it in boiling water for 1-2 minutes before soaking in ice water. the heat and cold treatment will separate the skin from flesh, remove skin from tomatoes.

5. heat up a wok with a tbsp of oil and make scrambled egg, dish out and and set aside.

6. in the same wok, add the blanched tomatoes and cook it at medium heat, break it into small pieces using the spatula cook until juice release. season the tomato with salt and tomato ketchup.

7. add the scrambled eggs and continue cooking for 1-2 minutes or until the eggs absorbed the juices.

8. add enough water to cover the tomato and egg, bring to boil, add the flour dough in and bring to cook. add a few drops of sesame oil and some chopped spring onion before serving.

番茄鸡蛋疙瘩汤

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