Dough drop soup is a homely soup in northern China, the main ingredient is flour.
In the last century ,people who was born in the north China before the 1970s may be impressed.
At that time, a lot of people used to eat the dough drop that is not only a soup but also a staple for convenient and saving.
Now the dough drop soup has put in the large restaurants and very popular with the customers.
Today the ingredients of dough drop soup is much more than the original memory ,such as eggs, mushrooms, meat, tomato, etc., more rich nutrition, taste more delicious.
the soup in the dough drop soup can be water or chop soup, fish soup, bone soup, etc.
From the perspective of a healthy diet, the dough drop soup is more suitable for supper , because it is easy to digest.
Ingredients:
- flour 110g
- water 110g+500g
- eggs 3
- tomato 1
- salt 3g+4g
- oil 10g
- pepper 2g
- sesame oil 1g
- green onion 1g
Instructions:
seperate the eggs,beat the yolk thoroughly. I used the yolk in order to looks more better.If you use the whole egg,just one is enough.
wash the tomato ,put it in a boiling water for a few seconds in order to peel it easily.
remove the pedicel and dice it .put it in a bowl for ready.
add the water about 110g to the flour slowly while you can stir it with chopsticks .because the flour absorbing water is different ,you must add the water slowly until the flour become the batter.
add water about 500g in a pot ,heat it to boil . prepare a colander that is a bowl-shaped strainer.
put it above the pot .pour the batter in the colander ,make the batter flow into the pot across the colander.
you can press the batter with a spoon,then the batter are like raindrop falling in the pot.
untill all the doughballs float on the surface.
remove it to a large bowl full of cold water ,quickly drain it . the doughball is done .
next do the soup.I make the soup with tomato and eggs. you can use other vegetables,mushroom or seafood as long as you like .
heat another pot,add oil to it .
add tomato to the pot .stir-fry it for a moment ,
add the water or chicken soup to the pot .cover a lid to boil it for 3 minutes and then add the egg liquid to the soup slowly .
waite for a few seconds then turn off the fire .
pour the soup to the doughball's bowl .add the salt ,pepper ,sesame oil to it .
dish up ,sprinkle green onion and serve warm.
疙瘩汤是一道中国北方家常汤品，主要食材是面粉。
上世纪六七十年代以前出生在北方的人可能印象最深了。那时，很多人家为了省事和节约，晚餐常常喝这道既算汤菜又算主食的疙瘩汤。如今疙瘩汤已走上了大雅之堂——很多大饭店都有，而且颇受顾客欢迎。我们现在吃到的疙瘩汤比原来记忆中疙瘩汤多了很多配料，如鸡蛋、蘑菇，肉类，西红柿等，营养更丰富了，味道更鲜美了。
疙瘩汤里的汤可以是清水或排骨汤、鱼汤、骨头汤等。从饮食健康的角度而言，疙瘩汤更适合晚餐食用，因为面食类容易消化。
原料：
中筋面粉 110g
水 110g
鸡蛋黄 3个（或者全蛋1个）
西红柿1-2个
盐4g
食用油10g
胡椒粉2g
香油1g
葱末 少许
做法：
3个鸡蛋分离蛋清和蛋黄，我用蛋黄主要是为了好看。。如果用全蛋一个就够了。
鸡蛋打散备用.
西红柿洗净去皮，去皮的方法我是用开水烫一下，你可以扔进沸水锅里或者开水之间倒在西红柿的碗里。两种方法几秒钟就可以了。然后非常容易就剥下来了。
去掉蒂，切成小丁装盘备用。
面粉加盐，慢慢倒入清水，并用筷子搅拌。由于面粉吸水量不同，一定要慢慢加入，直到变成粘稠的糊状就可以了。
煮锅中烧热水，水沸腾后准备一个漏勺，把面糊慢慢倒在漏勺上，上面用勺子压一下，这样面糊就从漏勺里间断的流下来了，像水滴一样掉在煮锅里。
直到所有面糊流完，全部漂浮上来就熟了。
用漏勺捞出来放进冷水里冲洗一下，沥干水分备用。。这面疙瘩就做好啦！
下面做汤，我今天做的是番茄鸡蛋汤，你可以根据自己喜欢的蔬菜，蘑菇，海鲜来做汤。。
锅中烧热，加入食用油。
倒入番茄翻炒片刻，加入大约500ml的水或者高汤。烧开3分钟加入打散的鸡蛋液。慢慢转圈的倒入番茄汤中。等待几秒钟，关火。加入盐，胡椒粉，香油，倒入疙瘩大碗中。搅拌均匀撒上葱末，装盘即可食用。
