天熱真的太折磨人了，廚房待五分鐘汗能濕透T恤，炒倆菜跟打仗似的。但總不能頓頓外賣吧？試試這碗番茄疙瘩湯，從頭到尾不用10分鐘，酸溜溜熱乎乎下肚，汗一出反而涼快了，舒坦。

食材準備：

番茄3個，面粉200克，雞蛋2個，青菜一把，生姜1小塊，大蒜2瓣，生抽1勺，香醋1-2勺，白胡椒粉小半勺，鹽適量，香油幾滴，食用油1勺。

制作步驟：

1.番茄切3刀，用開水燙10秒，皮一撕就掉，切成小丁。青菜洗干凈切段，長短隨意。

2.面粉放大碗里，水龍頭開最小，讓水一滴一滴往下掉，一邊滴一邊用筷子攪，攪成那種小絮狀，大小跟指甲蓋差不多最好，攪到沒有干面粉就行。

3.起鍋倒油，油熱了放姜蒜爆香，趕緊把番茄丁倒進去，用鏟子壓一壓，把番茄汁壓出來，炒到番茄變軟出沙。加生抽，翻炒兩下，然后加熱水，水量看你想吃多少湯。

4.水開了轉中小火，把面疙瘩倒進去，邊倒邊用筷子攪，別讓它們粘在一起。攪完，蓋上鍋蓋煮3分鐘，讓疙瘩熟透。然后開蓋，把青菜放進去，再磕倆雞蛋，蛋液先別攪，讓它飄一會兒，形成漂亮的蛋花，喜歡碎蛋花的就用筷子攪散。

5.加鹽、白胡椒粉，淋上香醋，攪一攪嘗味道，淡了加鹽，酸了加點水。關火前，滴幾滴香油。盛到碗里，熱氣騰騰的，番茄的酸甜混著面疙瘩的軟糯，還有青菜的清爽，喝一口渾身都舒坦。

炒番茄的時候加一勺糖，能讓酸味更柔和，不愛吃糖的可以不加。面疙瘩別煮太久，不然會爛在湯里。喜歡濃稠點的少加水，喜歡稀點的多加水，沒有固定標準，自己吃得舒服最重要。

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這湯熱著喝最開胃，天熱不想做飯的時候，煮一鍋能當飯能當菜，省事又舒服。我有時候還會加點蝦仁，或者放點豆腐，怎么吃都不膩。你們也可以試試加自己喜歡的食材，說不定能發明新吃法。別等了，今晚就試試，做完記得告訴我，你加了什么特別的料？