Tomato omelet noodles
By VicentaLakin
Recipe Recommendations
- salty and fresh
- cook
- an hour
- simple
Steps for Tomato omelet noodles
1
Spinach to get cleaned up。
2
The pot is boiled, half a spoon of salt is added, and spinach is put into the pot. It's not too long to keep spinach green
3
Cut the good spinach。
4
Put spinach in the kitchen and make spinach juice。
5
The spinach juice is then added to the flour until the flour is rubbed into a hard pasta. (An appropriate amount of water may also be added, as appropriate)
6
After half an hour, a proper amount of flour is dropped on the board to protect it from viscerality and to make it thin. "If the noodles are too big, they can split."
7
We'll put dry powder on both sides of the good pasta and fold it upside down。
8
Slice the face into noodles and boil it in a boiled pot。
9
A tomato egg halogen is made when the noodles are cooked, and the eggs are distributed with three spoons of fresh water。
10
Tomato chopping。
11
Onions cut into onions。
12
The pot is filled with appropriate quantities of oil, the small fire is burned to 60% heat and the egg fluid is poured into the pot。
13
Sliding eggs into pieces with a shovel and then sprung them up。
14
The pot is filled with oil of appropriate quantity, which is burned to 60% of the heat and put into the onion fragrance。
15
Add tomato twirl。
16
Tomato platinum flipped and then added eggs。
17
The eggs and tomatoes will be evened with salt and a spoonful of ketchup。
18
Add a proper amount of hot water and burn the fire。
19
When the water turns on, the fire is lightened, and the starch is made of tomato halogenation, which can be poured on the cooked face。