How to make tomato and egg scissor noodles

• 

  1.Add flour to the salt and salt used for the dough in the ingredient list Warm water and use chopsticks to stir into coarse flocculation.

• 

  2. Knead the dough with your hands until it is smooth (if you feel it is not smooth, you can roughly knead it first) Knead into a ball, cover with plastic wrap and knead for about 15 minutes until it becomes smooth).

• 

  3.Cover with plastic wrap and let stand for more than 30 minutes.

• 

  4.Sprinkle a little dry flour on the cutting board, take out the dough and continue kneading for about 3 minutes.

• 

  5. Arrange it into a shape that is easy to operate.Take a container and sprinkle some dry powder with scissors.Cut out a strip about the length of an adult's ring finger and about 0.3 cm thick.

• 

  6.Be careful to sprinkle some dry powder evenly while cutting to prevent adhesion.

• 

  7. Wash and chop the green onions and set aside.

• 

  8. Peel and cut the tomatoes into pieces, cut the ginger into thin strips and set aside.

• 

  9. Stir the eggs with a little salt and set aside.

• 

  10. Heat the oil in the pan and pour in the egg liquid.

• 

  11. According to the tenderness you like, use a shovel to break it into small pieces after frying piece.

• 

  12. Serve out and set aside.

• 

  13.Use the remaining oil in the pot to sauté the ginger until fragrant, add the tomatoes and stir-fry slightly to change color.

• 

  14.Add enough water.

• 

  15.After the water boils, add the cut noodles and cook, add salt to taste.

• 

  16. Serve it out and sprinkle with chopped green onion.