Mushroom Noodles in Tomato Sauce

Mushroom Noodles in Tomato Sauce

1. Add a little water to the small greens and squeeze the greens into the flour.

2. Stir the noodles with chopsticks

3. Knead it into a harder dough. The dough should be harder. The dough is not easy to stick.

4. Sprinkle some cornstarch to prevent sticking and roll out the dough

5. When rolling, keep using cornstarch on both sides of the dough to prevent adhesion and roll into thin slices.

6. Use a knife to cut into a strip about 2 cm wide

7. Cut into diamond-shaped dough pieces and sprinkle some cornstarch to prevent sticking

8. Cut the tomato into cubes, soak the dried mushrooms in advance, slice the chives and chop finely

9. Heat the oil in the frying pan, add green onions and fry until fragrant, then add tomatoes and stir fry

10. Then add shiitake mushrooms and a pinch of salt and stir well

11. Add water to boil

12. Bottom sheet

13. Cook until the noodles are cooked through

Tips:

The noodles used to make noodles must be harder. When I knead the noodles, I knead it very hard, and I have to wake up and then knead to make it smooth.
The dough sheet can be diamond-shaped, square-shaped, or strip-shaped, as long as the baby likes it.
It’s best not to put MSG chicken bouillon in your baby’s food, and put less salt in it, and try to taste as light as possible.