打工人每天忙得暈頭轉向，回到家就想快速吃到美味熱乎的飯菜。今天就給大家分享一道超簡單的番茄疙瘩湯，10分鐘搞定，酸味十足好開胃，喝完渾身舒坦！

所需食材：

番茄：2個。

面粉：100克。

雞蛋：1個。

小蔥：2根。

鹽：1小勺。

生抽：1小勺。

食用油：適量。

香油：幾滴。

制作步驟：

1.我們把番茄洗凈，頂部切十字花刀，放碗里，倒開水泡5分鐘，輕松去皮后，切成小丁；小蔥切成蔥花，蔥白蔥綠分開。接著處理面粉，慢慢加水，同時用筷子攪拌，直到面粉變成大小均勻的小疙瘩，這個過程水要一點一點加，才能攪出好疙瘩。

2.鍋里倒適量油，油熱下蔥白爆香，再放入番茄丁，開中火翻炒。邊炒邊用鍋鏟壓碎番茄，炒出濃稠的番茄汁，加1小勺鹽、1小勺生抽調味，炒出香味。

3.番茄炒好后，加500毫升清水，大火燒開。水開后，把面疙瘩一點點撒進鍋里，邊撒邊攪拌，防止粘連。撒完蓋上鍋蓋，煮3分鐘，讓面疙瘩熟透。

4.雞蛋打散，慢慢轉圈倒入鍋中，等蛋液凝固成蛋花，再輕輕攪拌均勻。關火，滴幾滴香油，撒上蔥綠，香噴噴的番茄疙瘩湯就完成啦！

這道番茄疙瘩湯，番茄的酸甜、面疙瘩的軟糯、蛋花的嫩滑完美融合，每一口都超滿足。關鍵是做法超簡單，食材常見，10分鐘就能出鍋。無論是工作日晚餐，還是周末早餐，來上一碗，開胃又暖心。

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