Tomato and egg gnocchi

Overview

Gnocchi is a Han-style pasta that is very popular in northern China, especially in Henan. After mixing the flour with water in a basin and kneading it into a dough block, add water and continue kneading until the dough block becomes soft and leave it for about 30 minutes. After stir-frying in the pot, add water and bring to a boil, then scoop the already sticky noodle pieces into the boiling soup bit by bit. The prepared gnocchi is chewy and the soup is fragrant. It is a rare delicacy

Tags

• staple food
• home cooking
• celery
• chives
• egg
• flour
• lettuce
• peanut oil
• silky tofu
• salt
• water

Ingredients

Steps

1. 1 Prepare ingredients. (Wash the ingredients and cut into pieces)

   

2. 2 Ingredients, two eggs

   

3. 3 Heat the cold oil in the pan and add the eggs. (After frying, set aside)

   

4. 4 Heat the cold oil in the pan and add the soft tofu.

   

5. 5 Fry on both sides until golden brown.

   

6. 6 Cut and put them together for later use.

   

7. 7 Heat the cold oil in the pan and add the green onions and celery.

   

8. 8 Add tomatoes again. (After frying, set aside)

   

9. 9 Heat the cold oil in the pan and add the remaining onion and celery segments.

   

10. 10 Saute until fragrant and then assemble.

    

11. 11 Prepare flour.

    

12. 12 Add a little water to the flour (add the water slowly) and stir until the dough becomes lumpy.

    

13. 13 Boil the water in the pot and add the gnocchi little by little. (cooked slowly)

    

14. 14 Add tomatoes, eggs and tender tofu and bring to a boil

    

15. 15 Then add lettuce, celery segments, green onion segments, and add a little salt.

    

16. 16 Finished product assembled

    

17. 17 Finished product