Egg and Tomato Dumpling Soup

Cut the tomatoes into pieces, and chop the cilantro and green onions.

Beat the eggs.

Knead the flour with 180 grams of water, 2 grams of salt, and an appropriate amount of starch to enhance brightness and smoothness, mix evenly, and let it rest for about 20 minutes before use.

Prepare a pot of boiling water. Use a slotted spoon and coat the surface of the spoon with a layer of oil. Pour the noodles into the slotted spoon, let the noodles drain directly from the spoon into the boiling water, cook until 70-80% done, then remove and rinse with cold water.

Put some oil in the spoon, stir-fry the scallions in the pan, add the tomatoes, add salt, add water and bring to a boil, then add the dough pieces and cook until done.

At the same time, scramble the eggs and pour them into the lumps.

Add an appropriate amount of soy sauce for seasoning, then serve. Finally, add cilantro for flavor and garnish.