打工人每天忙得晕头转向，回到家就想快速吃到美味热乎的饭菜。今天就给大家分享一道超简单的番茄疙瘩汤，10分钟搞定，酸味十足好开胃，喝完浑身舒坦！

所需食材：

番茄：2个。

面粉：100克。

鸡蛋：1个。

小葱：2根。

盐：1小勺。

生抽：1小勺。

食用油：适量。

香油：几滴。

制作步骤：

1.我们把番茄洗净，顶部切十字花刀，放碗里，倒开水泡5分钟，轻松去皮后，切成小丁；小葱切成葱花，葱白葱绿分开。接着处理面粉，慢慢加水，同时用筷子搅拌，直到面粉变成大小均匀的小疙瘩，这个过程水要一点一点加，才能搅出好疙瘩。

2.锅里倒适量油，油热下葱白爆香，再放入番茄丁，开中火翻炒。边炒边用锅铲压碎番茄，炒出浓稠的番茄汁，加1小勺盐、1小勺生抽调味，炒出香味。

3.番茄炒好后，加500毫升清水，大火烧开。水开后，把面疙瘩一点点撒进锅里，边撒边搅拌，防止粘连。撒完盖上锅盖，煮3分钟，让面疙瘩熟透。

4.鸡蛋打散，慢慢转圈倒入锅中，等蛋液凝固成蛋花，再轻轻搅拌均匀。关火，滴几滴香油，撒上葱绿，香喷喷的番茄疙瘩汤就完成啦！

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这道番茄疙瘩汤，番茄的酸甜、面疙瘩的软糯、蛋花的嫩滑完美融合，每一口都超满足。关键是做法超简单，食材常见，10分钟就能出锅。无论是工作日晚餐，还是周末早餐，来上一碗，开胃又暖心。