Hand-rolled noodles with tomato and egg

Recipe Recommendations

• flour 300g
• tomatoes one
• eggs one
• oil appropriate amount
• onion appropriate amount
• salt appropriate amount

• other
• cook
• an hour
• ordinary

Steps for Hand-rolled noodles with tomato and egg

1

Mix the flour with a little water and knead it into a dough, cover and wake for ten minutes.

2

Roll out the awakened dough into a large wafer.

3

Roll up from the two edges of the cake towards the middle.

4

Then cut into strips.

5

Use chopsticks to pick up the cut noodles from the middle and shake them, and the noodles will disperse.

6

Slice tomatoes, beat eggs, cut green onions into chopped green onions and set aside.

7

Pour a little oil into the pan and heat until it is 50% hot, add chopped green onion and saute until fragrant, then add tomatoes and stir fry until the tomatoes are soft and rotten, add water to boil.

8

Roll noodles by hand after the water boils.

9

After rolling the noodles by hand until they are boiling, change the heat to low and cook for another 1-2 minutes. Beat the eggs and fly them into the pan. After the eggs are formed, turn off the heat immediately, add salt and stir well, and then serve the pan.

Hand-rolled noodles with tomato and egg Make Tips

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