Nourish Your Stomach - Tomato Flavor Kelp Soup

2024-12-09 14:59:14 1674

Yesterday, it started raining in Xi'an. Although it effectively eased the recent drought, the weather suddenly turned cold< br>

1. Raw material diagram.
2. Peel and chop tomatoes into small cubes, and chop scallions and ginger into small pieces.
3. Add an appropriate amount of water to the flour and stir well in one direction. It is advisable to use chopsticks to pick up a small piece of thickness.
4. Add an appropriate amount of oil to a wok, add shrimp skin, and stir fry over low heat until fragrant.
5. Add chopped scallions and ginger and stir fry until fragrant.
6. Add diced tomatoes and stir fry, then add some light soy sauce.
7. Add a spoonful of Thirteen Fragrances.
8. Add a little Sichuan pepper powder and stir fry evenly.
9. Stir fry until the tomatoes turn red, add 1 bowl of water, shred the seaweed and put it in a pot, cover it, and bring to a boil.
10. Use chopsticks to pick up a small piece of batter and put it into the pot, or use a small spoon to scoop the batter and repeatedly put it into the pot until the batter is cooked. Cook over low heat for about five minutes.
11. After the dough lumps are fully cooked, wash the chrysanthemum and cut it into small pieces before putting it into the pot.
12. Add an appropriate amount of salt, stir well, and then turn off the heat and remove from the pot.