How to make tomato and egg hand-made noodles

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  1. Prepare half a bowl of about 500 grams of flour (for two people) and crack in an egg (because it is household medium-low gluten flour, adding an egg will make it stronger.If you don’t like it too hard, you can just add it.Egg white may or may not be added, if you are not sure, just make it twice more)

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  2.Join Water, add in small amounts until it becomes lumpy (the amount of water added is about one egg)

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  3.Pour the flour mixed into the dough into the chopping board, spread the flour on the bottom to form the dough

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  4. Roll it into a round cake shape as thin and even as possible (rolling it with a rolling pin is more convenient, quick and labor-saving, because the thickness of the noodles affects the cooking time and taste, so try to roll it until there is no thickness)

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  5.Sprinkle flour on both sides of the dough, roll it up with a rolling pin and pull out the rolling pin

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  6.Cut into finger-width noodles

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  7.Sprinkle with flour and set aside

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  8.Peel the washed tomatoes and cut them into pieces (use chopsticks to roll the surface of the tomatoes once to easily peel them.If they are half-raw, just use a spatula to peel them off) p>

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  9.Green onion slices

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  10.Heat the oil in the pan

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  11.Heat oil and add chopped green onion

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  12. After the chopped green onions are fragrant Add tomatoes and stir fry (add a spoonful of salt to prevent the oil from splashing too much)

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  13.Pour in appropriate amount of water

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  14. After the water is boiled, add the rolled noodles and Stir together

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  15.Chop green onions

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  16.Put salt, chicken essence, and pepper into the pot, stir well, crack in an egg and cook for about ten minutes (because it is hand-made dough) So if you cook it more, it won’t be lumpy.It’s best to pick out one and taste it before serving)

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  17.After the noodles are cooked, stir in the chopped green onions and turn off the heat.