Carrot Tomato Egg Noodles
1.
Ingredients are prepared. Cut the carrots into the food processor, add water, and beat into carrots.
2.
Put the flour, 2 grams of salt, and carrot puree into the bread machine (strain the carrot juice out for use), and gradually add the carrot juice to form a dough according to the water absorption of the flour.
3.
Take out the dough and place it on a kneading mat, knead it into a ball, let it rest at room temperature for 15 minutes.
4.
The dough is divided into two portions. Roll one portion to a thickness of about 0.3 cm.
5.
Sprinkle an appropriate amount of dry powder on the dough and roll it into a rectangular shape with a rolling pin.
6.
Sprinkle the rolled dough evenly with flour and fold it into several folds like a folding fan.
7.
Cut into noodles about 0.2-0.3 cm wide.
8.
Sprinkle the noodles with dry powder and spread them out.
9.
Put an appropriate amount of water in the pot and boil, then add the carrot noodles and cook until there are no hard cores.
10.
Put oil in the wok, sauté the chopped green onion, add an egg and stir-fry, add the tomato cubes, add salt and soy sauce and stir-fry evenly out of the pan.
11.
A bowl of simple and nutritious carrot, tomato and egg noodles is ready, let's eat it with a big bite.
Tips:
1. Add some water when making carrot puree, otherwise it won't be easy to make puree.
2. The dough should be hard, but not too hard. All the dough can be kneaded. The water in the ingredients is added to the carrots for juice. Mix the noodles with the strained juice and add gradually. If it is not enough, add proper amount of water.
3. Salt must be added to make the noodles more chewy.
4. The finished noodles can be sprinkled with more dry powder to prevent sticking.
