Tomato and Egg Dumpling Soup

Ingredients for this staple dish: two tomatoes, three eggs, 150 grams of Golden Dragon Fish bread wheat flour, and an appropriate amount of green onions.

Measure out the flour; actually, weighing isn't strictly necessary, just adjust according to the number of people. While adding water, stir with chopsticks until the flour forms lumps, some big, some small, it doesn't matter.

Add oil to the pan, and after it is slightly heated, add eggs beaten with salt into the pan, stirring as you pour until the egg mixture solidifies.

Then peel the tomato and cut it into small cubes for later use.

After the eggs are fried, add the fried diced tomatoes to the pan and stir-fry until slightly sandy.

Add more water, making the amount slightly more than usual when cooking noodles.

After the soup base is flavored with tomatoes, add the mixed noodle lumps into the pot.

Bring to a boil over high heat, then reduce to low heat and simmer until the dumplings are cooked through, then add fine salt and chopped green onions for seasoning and fragrance.

In this way, a quick, flavorful, and nutritious tomato and egg dumpling soup is ready. Having this in the morning or evening will warm your body and whet your appetite.