Hand-rolled noodles with tomato and egg

By MinnieKling

Hand-rolled noodles with tomato and egg
Winter is the most. Like to eat steaming noodles, drink warm soup, good happiness ah. Most importantly, this meal did not use a drop of oil. It was very healthy!

Recipe Recommendations

  • tomatoes appropriate amount
  • eggs appropriate amount
  • onion appropriate amount
  • flour appropriate amount
  • salt appropriate amount

Steps for Hand-rolled noodles with tomato and egg

  • Make step 0
    1
    Flour and water, knead into dough. Wake up for 30 minutes ~
  • Make step 1
    2
    Roll the dough into a pancake shape
  • Make step 2
    3
    Cut it into thin strips, sprinkle with some flour, and don't stick.
  • Make step 3
    4
    tomatoes and eggs
  • Make step 4
    5
    Cut the tomatoes into small pieces so that they can juice out
  • Make step 5
    6
    Heat the pan and add the tomatoes directly without pouring the oil.
  • Make step 6
    7
    Wait until the tomatoes are juicy, add water. Wait until the water boils and you can go down!
  • Make step 7
    8
    After the water is boiled, add the noodles.
  • Make step 8
    9
    After the noodles are cooked, add in the eggs.

    • Hand-rolled noodles with tomato and egg Make Tips

    1. Choose tomatoes that are bright red, as they are juicier and taste better. 2. Add some salt to the flour for a chewier texture. 3. Turn off the heat immediately after pouring in the eggs to prevent foaming.

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