Butterfly Noodles in Tomato Sauce
1.
Add flour to the noodle maker and add water. Turn on the power function
2.
Shake the dumpling wrappers to dissipate heat and wait for it to cool
3.
Use a biscuit mold to make a shape
4.
Fold the pressed dough sheet in half
5.
Fold again as shown
6.
Clamp it in the middle with chopsticks. (The degree of attention should be controlled well, not too big, it is easy to pinch the face when it is too big, and it will spread out when it is small.
7.
Prepared butterfly noodles
8.
Put cold water into the pot, add butterfly noodles, add some salt, boil on high heat and turn to low heat for about 5 minutes
9.
Remove, rinse with cold water, filter and control water
10.
Wash the tomatoes and cut into small cubes
11.
Raise the frying pan, add diced tomatoes, stir fry for juice
12.
Add salt, vinegar, sugar, stir fry for a few times
13.
Add the butterfly noodles, stir fry to collect the sauce
Tips:
1. If it is a noodle press, knead the flour into a flocculent shape and knead it into a dough. After waking up for 15 minutes, start to use the noodle press to press the noodles, start to select the largest gear and slowly close it, and roll the noodles by hand.
2. You can add proper vegetable juice if you make colorful ones;
3. Control the water for the noodles by yourself, and the amount of water absorbed by each family may not be the same;
4. There are also fried eggs in it, fry them first and add them afterwards;
5. If the tomato sauce is not sour enough, you can add an appropriate amount of tomato sauce, on the contrary, add sugar if it is too sour;
6. Excess leftovers and noodles can also be put down together and then stir-fried.