Tomato eggs, three-coloured fish
By VicentaLakin
Recipe Recommendations
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Tomato eggs, three-coloured fish
1
A small amount of salt is added to the flour, the cool water is slowly poured into the flour, and the water is mixed up until it starts rubbing with hands。
2
Scratch the flour into a smooth pasta without a pot of hand (green pasta with a little alegrass when rubbing, pink flour with a proper amount of lasagna)。
3
Cover the wet cloth for 15 minutes。
4
The pig's skin is cut to silk and the tomato is burned with open water and skin is cut into small pieces。
5
The boiler heats the oil and pours the meat in。
6
I'll pour a ketchup。
7
Put the right amount of wine in it, then put it in the right amount of water to boil。
8
Cut the noodles out of the kitchen scissors into little fish。
9
The noodles are cut into the pot and boiled in small and medium fire for about five minutes, until the fish rises and floats into a suitable quantity of salt and pepper。
10
And then it pours into the good egg fluid and boils up。