1. Cut the tomatoes into pieces, and cut the green onions into sections
2. Wash seasonal vegetables and set aside. I always soak the vegetables in advance before cooking
3. Make the dough and set aside (when the sauce is fried, the noodles are almost the same)
4. Put oil in the pot (slightly more), add the tomatoes when the oil is hot (do not put the green onion first, because it is for cooking the soup, so put the green onion later, otherwise it will be tasteless)
5. The tomato soup is almost out, put the shallots and stir-fry slightly, add water, salt, seasoning powder, light soy sauce, chicken essence... seasoning
6. Roll the noodles (I roll it by hand, you can also buy ready-made or pressed noodles)
7. After you roll it out, cut two to three finger widths, as you like...
8. Put it in the basin beforehand and let it boil. After the noodles are cooked, put it in the basin.
9. Take another small bowl, scoop the tomato soup and eat it with noodles (the northerners like to put some garlic and some spicy oil) to relieve the heat and appetite.
