Old Beijing pimple soup
Overview
Today I’m going to cook pimple soup~ Pumpkin soup is a popular soup in the north. I’ve lived in the north since I was a child, and I think I have a deep affection for this bowl of soup~ Now this soup is still up to date, and I often see it in restaurants of all sizes in Beijing. The soup is rosy in color, moderately viscous, and has small gnocchi mixed with thin egg drops. Before serving, sprinkle a handful of coriander and drop a few drops of sesame oil~ It’s homely and warm, very suitable for autumn and winter~~ Today’s dinner is served with pimple soup~~ However, you have to choose the pot correctly. The soup pot should not be scorched. The rice will be easily scorched due to high heat. It is recommended that you choose a non-stick wok. Mine is a Kangbach pot, so there is no pressure
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Ingredients
Steps
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Prepare the ingredients, wash the tomatoes, remove the stems and cut them into small pieces; wash and cut the coriander into fine pieces and set aside. Take an appropriate amount of flour
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Add water in batches and use chopsticks to stir into dough particles while adding water until the flour is stirred into evenly sized gnocchi. (This step can be performed at the same time as the pot is being placed. Pour the dough particles into the pot while stirring)
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Crack the eggs into a bowl and beat into egg liquid
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Heat the wok, pour in an appropriate amount of cooking oil, stir-fry the green onion until fragrant, then add the tomatoes and stir-fry evenly. Add an appropriate amount of tomato paste and continue to stir-fry. Add an appropriate amount of salt and sugar and then pour in an appropriate amount of water. Bring to a boil over high heat. After the pot boils, add the gnocchi and mix well. Cover the pot and cook for 3-5 minutes. When the pot boils again, pour the beaten egg liquid along the edge of the pot
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Stir once and turn off the heat, top with sesame oil and coriander and serve
