Tomato and egg gnocchi
Overview
Mi Dad has been socializing a lot recently, and after drinking, he likes to eat this kind of mushy rice, and scallion gnocchi is also his favorite. My mother-in-law especially likes to make it. Mimi has always disliked scallion gnocchi, especially the kind with sesame oil and eggs with salt. Fortunately, Mima's improved dough is still very tasty. I also like to eat rice very much, it is good for breakfast.
Tags
Ingredients
Steps
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Material diagram. The green onions are missing from the picture.
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Put an appropriate amount of flour in a larger bowl, pour the water into the flour carefully, and stir while collecting the water.
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Stir the dough into a fluffy consistency.
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Peel the tomatoes (how to follow) and cut into pieces, cut the spinach into sections, chop the coriander, and beat the eggs.
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Cut green onions into sections.
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Pour oil into the pan, add the beaten eggs, stir while pouring, until the egg liquid solidifies into small pieces, take it out of the pan and set aside.
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Heat oil in the pot and saute green onion until fragrant.
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Add tomato chunks.
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Add the spinach segments, pour in the eggs, and add an appropriate amount of salt.
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Fry the spinach until soft and turn off the heat.
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After the water boils, pour in the mixed flour,
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Stir while pouring and cook over medium heat for a while.
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Pour the fried vegetables into the pot.
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Cook over medium heat for a few minutes.
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Add light soy sauce.
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Pour sesame oil, turn off the heat and remove from the pot.
