Tomatoes and corn slices

When I was a child, I often ate sliced corn-mixed noodles because there were few white noodles at that time and I ate them together. Nowadays, people have better living conditions, but they are getting more and more refined, but they are becoming more and more unhealthy. Miscellaneous grains also have a lot of fiber. It can promote gastrointestinal digestion. Eating it regularly is good for the body. I often make miscellaneous grains. This tomato and corn sliced noodles is the coarse grain noodles that I often eat. It's very strong noodles and the sour and sweet gravy of tomatoes. It's great to eat!

Share it here for your friends 'reference. I hope everyone likes it!

Recipe Recommendations

flour 250 grams
tomatoes 250 grams
eggs 2 pieces
water appropriate amount
salt appropriate amount
sugar appropriate amount

sweet and sour
other
half an hour
ordinary

Steps for Tomatoes and corn slices

Half corn flour and half white flour.

2 eggs.

Wash tomatoes and cucumbers.

Mix the flour with water and make a dough.

Cut the tomatoes into thin slices.

Shred cucumber and place on a plate.

Heat 80% in the oil pan, add the eggs and stir them until done.

The oil temperature of the frying pan is 60% hot. Add the green onions and ginger and saute until fragrant.

Add the tomatoes and stir-fry to make a tomato sauce.

Add the scrambled eggs, add half a teaspoon of sugar, appropriate amount of salt, and bring to a boil.

Put the prepared tomato and egg gravy in a bowl for later use.

Rub the noodles repeatedly and roll them into thin slices.

Cut the thin dough sheet into two-inch segments and fold it.

Cut the thin dough sheet into two-inch segments and fold it.

After boiling the water in the pot, add the noodles and cook them.

Add cold water to cool and serve on a plate.

Put the noodles in a bowl and place the shredded cucumber on top.

Just pour the prepared tomato gravy on top.