Tomato Soaked Pancake
A comforting leftover dish of scallion pancake chunks soaked in a bright tomato broth, simmered until the savory-sour soup seeps into every piece.
Instructions
- 1
The two scallion pancakes left in the fridge from yesterday that weren't finished, cut into pieces.
- 2
Dice a tomato, put a little cooking oil in the pan, add the diced tomato, and stir-fry until the tomato slightly melts. Add boiling water, the amount of water is about the same as usual for making tomato soup. Add an appropriate amount of salt and mushroom essence for seasoning; chicken essence can be used in the same way. Cook for about 1 minute to let the tomato release its flavor.
- 3
Directly put the pancake into the tomato soup, no need to cook, just turn off the heat.
- 4
Sprinkle a generous amount of chopped green onions, drizzle with sesame oil, and it's ready to eat.
- 5
The taste is fresh and delicious, easy to digest, and very suitable for breakfast~
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Ingredients
Seasonings
- Scallion pancake2 piece
- Saltto taste
- Sesame oila pinch
- Edible oila pinch
Main Ingredients
- Tomato2 piece
- Mushroom Spiritto taste
- boiling water1 pot
Auxiliary Ingredients
- chopped green onionsto taste