Tomato Knot Soup

1. Put flour in the basin, boil the water from the faucet into a thin line, place the flour under the faucet, and stir it quickly and evenly with chopsticks while receiving water to form small bumps. (Tip: Turn on a thin thread with tap water, place the dough under the water, stir it with chopsticks at a constant speed, with even water flow and stirring speed. The size of the dough is the same, and the texture of the soybean sized dough is the best.)

2. Let the formed dough stand for five minutes to knead, then stir it with chopsticks. (Tip: Knead the noodles for five minutes, let the flour and water be fully absorbed, and then stir with chopsticks to make the dough feel strong and delicious.)

3. Cut the tomatoes into small cubes, cut the scallions horizontally, and then cut them into sections. Add half a spoonful of cooking wine, half a spoonful of water, and a few drops of vinegar to the eggs and thoroughly disperse. (Adding cooking wine can remove the fishy smell of eggs, while adding water and vinegar can make the eggs fresh and tender, but not too much.)

4. Stir fry scallion oil: Add oil to the pot, add scallions under low heat, and wait for the scallions to turn slightly yellow and have a strong aroma. Remove the scallions and discard them, then pour out half of the scallion oil for later use.

5. Heat the remaining scallion oil in the pot, add diced tomatoes and stir fry until the sauce is released.

6. Add a spoonful of tomato sauce and a spoonful of delicious soy sauce and stir fry. (Tomato sauce can remove the sour taste of tomatoes and enhance the freshness of soy sauce.)

7. Pour in an appropriate amount of water and bring to a boil.

8. Bring the dough to a boil and add an appropriate amount of salt. (Usually, a soybean sized dough lump is placed under boiling water, and when it boils again, it is almost cooked.)

9. Slowly pour the egg mixture into the boiling area to form egg whites, pour over the previously poured spare scallion oil, and if desired, add some chicken essence. (The egg mixture should form a trickle and slowly pour into the boiling area to form a beautiful egg blossom.)