Hand rolled noodles with tomato and egg

Hand rolled noodles with tomato and egg

Introduction:

"Tomato egg hand roll noodles are rich in nutrition, good taste, warm stomach, easy to digest, beautiful color, delicious and fragrant, which are very popular."

Production steps:

Step 1: mix the flour with a little water and knead it into a dough. Cover the dough for ten minutes.

Step 2: roll the dough into a large wafer.

Step 3: roll from the two edges of the cake to the middle.

Step 4: then cut into strips.

Step 5: use chopsticks to stir the noodles from the middle, and the noodles will spread.

Step 6: slice the tomato, beat the eggs, cut the green onion and set aside.

Step 7: add a little oil into the pot and heat it to 50% heat, then add scallions to stir fry until fragrant, then add tomatoes and stir fry until the tomatoes are soft and rotten, then add water to boil.

Step 8: roll the noodles after boiling.

Step 9: roll the noodles until boiling, change the low heat and cook for another 1-2 minutes, break the eggs and fly them into the pot, turn off the heat immediately after they become egg flowers, add salt and stir well before they are out of the pot.

Materials required:

Flour: 300g

Tomato: 1

Egg: 1

Oil: right amount

Scallion: right amount

Salt: right amount

Note: the hard point of flour and flour is better. When rolling, dry powder should be put at the same time. In this way, adhesion can be avoided when rolling and cutting, and corn flour can also be put.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: other