Chive Dumpling Soup

Chop the chives, add two eggs, salt, and flour, and mix evenly (use less flour during the fat-reducing period; friends can adjust according to taste).

Heat the pan and stir-fry the eggplant and tomatoes.

Add an appropriate amount of water, put in the vegetables you like (whatever you like, there is no fixed choice of vegetables), and cook for ten minutes.

Use a spoon or chopsticks to scoop the prepared chive dough into the pot.

Cook for five minutes.

Add the greens for seasoning and serve.

Finally, add some homemade chili oil and vinegar; the sour and spicy taste is perfect for friends who are in the fat-loss period.