Old Beijing Geda soup

Old Beijing Geda soup

Introduction:

"Today, Geda soup is a popular soup in the north. Since I was a child living in the north, Didi has a deep feeling for this bowl of soup. Now, this bowl of soup is still not out of date. I often see it in restaurants in Beijing. The soup is ruddy, moderately viscous, and small lumps are mixed with thin egg flowers. Sprinkle a handful of coriander and drop a few drops of sesame oil before leaving the pot. It's homely and warm It's very warm. It's very suitable for autumn and winter ~ ~ today's dinner is served by Geda soup ~ ~ but this pot has to be chosen well. The soup pot can't paste. It's too hot to paste. It's suggested that you choose the kind of frying pot that is not sticky. My family is kangbach's pot, so there's no pressure. "

Production steps:

Materials required:

Tomatoes: right amount

Eggs: right amount

Flour: right amount

Coriander: moderate

Water: moderate

Scallion: right amount

Salt: right amount

Sesame oil: appropriate amount

Sugar: right amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and sweet