Stewed noodles with tomato and egg
By LaurenWolff
Ingredients: chicken essence
Recipe Recommendations
- high-gluten flour 350 grams
- tomato of 3
- eggs of 3
- water 160 grams
- salt appropriate amount
- chicken essence appropriate amount
- green onion a little
- sour and salty
- braised
- an hour
- simple
Steps for Stewed noodles with tomato and egg
1
Mix flour and water, knead into a hard dough, simmer for 10 minutes, knead for a while, simmer for another 10 minutes, after kneading for a while, let the dough simmer for 20 minutes.
2
At this time, the dough was not so hard to knead and was divided into two portions.
3
Roll it into large thin slices with a moving hammer.
4
Fold the dough in an "S" shape.
5
Place it on a chopping board and cut it into thin strips.
6
Shake it again and the noodles will be ready!
7
Boil a pot of water, boil the noodles and blanch them, remove them in a basket, and rinse off the mucus with cold water.
8
When boiling water, you can prepare tomatoes, eggs and chopped green onions: wash the tomatoes and cut them into small dices, beat the eggs into egg liquid, and chop the chopped green onions.
9
Put 1 tablespoon of oil in a wok and heat it up.
10
Scramble the eggs until the surface of the eggs is slightly charred, and remove them from the pan for later use.
11
Add 1 tablespoon of cooking oil, add tomatoes and stir fry.
12
Stir fry the tomatoes in water, turn rotten, and add eggs.
13
Add a proper amount of salt and chicken essence and stir fry for a few times to turn off the heat. If you continue, the soup will dry. Because we are going to make stewed noodles, the tomato and egg soup must be more.
14
Boil another pot of water and add the boiled noodles.
15
It is basically cooked after boiling.
16
Remove the pan, pour on the tomatoes and eggs, and add a little salt and chicken essence. Although salt and chicken essence have been added when making scrambled eggs with tomatoes, if you don't add extra salt and chicken essence, the taste will be very pale.