疙瘩汤，在山西晋城一带称不烂汤，是一道北方家常菜汤品，疙瘩汤里的汤可以是清水或排骨汤、鱼汤、骨头汤等，从饮食健康的角度而言，疙瘩汤更适合晚餐食用，因为面食类容易消化
主要材料 ：
水850g
面粉120g
番茄250g（切块）
娃娃菜80g（切丝）
油10g
生抽1汤匙
盐1勺匙
芝麻油1勺匙
白胡椒面1/2勺匙
制作方法 ：
1.将50g水和面粉放入主锅内，以1分钟/速度3混合，取出面团揉成圆形，盖上保鲜膜，放置备用
2.将番茄放入主锅内，以3秒/速度5切碎，加入油以120度/3分钟/速度1搅拌
3.加入800g水，以110度/10分钟/速度1烹煮
4.设置熬乐多，以110度/3分钟/逆转速度1烹煮，同时将混合好的面团用手撕成小块，逐一从主锅盖孔加入主锅内
5.加入娃娃菜、生抽、盐、以110度/5分钟/逆转速度1烹煮，加入白胡椒面、芝麻油调味，结速后装盘即可
Ingredients:
Water 850g
120g flour
250g tomato (cut into pieces)
Baby cabbage 80g (shredded)
Oil 10g
1 tbsp light soy sauce
1 tablespoon of salt
1 tablespoon of sesame oil
1/2 tablespoon of white pepper noodles
Direction
1. Put 50g of water and flour into the mixing bowl, mix at 1 minute/speed 3, take out the dough and knead it into a circle, cover with plastic wrap, and set aside
2. Put tomatoes in mixing bowl, chop them at 3 seconds/speed 5, add oil and stir at 120°C/3 minutes/speed 1.
3. Add 800g of water and cook at 110 degrees/10 minutes/speed 1
4. Set Boiling to cook at 110 degrees/3 minutes/reverse speed 1. At the same time, tear the mixed dough into small pieces by hand, and add them to the mixing bowl one by one through the holes in the mixing bowl lid.
5. Add baby cabbage, light soy sauce, salt, cook at 110°C/5 minutes/reverse speed 1, add white pepper noodles and sesame oil to taste, set speed and serve