Ingredients: broccoli, tomatoes, eggs, fungus, flour, light soy sauce, chicken essence, salt, green onions, ginger and garlic
Production process
Step 1: Cut the broccoli into small florets, put 1 tablespoon of salt and 2 tablespoons of flour in a pot, soak in water for 30 minutes, remove the residual pesticides and insect eggs of the broccoli, clean and control drying, then cut off the flower buds, and slice the flower stems for later use
Step 2: Add 100 grams of flour, a spoonful of salt, an appropriate amount of water to the buds, stir into a viscous batter, and let rise for 20 minutes.
Step 3: Dice the tomatoes, mince the garlic and chop the fungus
Step 4: Beat 2 eggs, heat the oil, pour in the egg liquid and stir-fry and set aside. Pour oil into the pot, stir-fry ginger and garlic until fragrant, pour in tomatoes and fry the juice, add a bowl of hot water to boil, pour in the fungus, cover and cook for 5 minutes. Then pour the flower stems and eggs into it, put 1 tablespoon of salt, 1 tablespoon of light soy sauce, and an appropriate amount of chicken essence and stir well before putting it out for later use
Step 5: Bring water to a boil, spread the batter on the back of the knife, cut it into strips with chopsticks or a spatula, cook for 3-4 minutes, and then pour the sauce on the side dishes, and the delicious broccoli gnocchi soup is ready.