1. 200 grams of flour, 2 grams of salt, appropriate amount of water to make the dough wake up for 30 minutes (about 90 grams of water)
2. Dice the tofu, wash the soaked fungus and cut into small pieces, and dice the cowpea
3. Chopped chives and coriander
4. Cut the cabbage leaves into large pieces. Tomatoes peeled and cut into large chunks
5. Beat the eggs with salt and a little starch
6. Heat up a non-stick pan, pour the egg mixture and spread it out into an omelet
7. Cut the spread omelet into diamond-shaped pieces and set aside
8. Heat oil in a wok, add the diced tofu, and fry until slightly yellow on both sides
9. Add chives and diced cowpea, stir fry for 1 minute (leave some chives for the final flavor)
10. Add fungus and stir fry
11. Add appropriate amount of boiling water, add chicken essence, salt, five-spice powder and light soy sauce and cook until the beans are broken
12. Add tomatoes and continue to stir fry
13. Turn off the heat until the tomatoes are soft
14. Roll out the awake dough into a large dough sheet, and roll it out as thin as possible
15. Fold, then cut into two cm wide strips, and then cut into parallelogram dough pieces for use
16. Add proper amount of broth or water to the pot and boil, add the noodles and bring to a boil. When it is almost cooked, add the green vegetable leaves until cooked
17. Pour out the boiled noodles with soup, add the sauteed marinade, and finally add egg skin, chives, coriander, and balsamic vinegar to serve. (It tastes better by adding oily pepper)
Tips:1. The vegetables in the noodle sauce can also be replaced with your favorite vegetables or add some meat;
2. The tofu is not easy to break when fried;
3. Adding salt and starch to the egg liquid can increase the toughness of the egg liquid and make the egg skin difficult to break.
