Spinach Tomato Egg Noodles
1.
Boil water in a pot, add the washed spinach, and blanch for half a minute
2.
Take out the spinach in cold water, then drain the water
3.
Add appropriate amount of water, use a wall breaker (or cooking machine) to make a juice
4.
Put spinach juice and salt in the flour
5.
Stir it into cotton wool
6.
Knead into a dough (the dough is rough at this time)
7.
After standing for 10 minutes, knead the dough smoothly and let it rest for 1 hour
8.
Cut frozen tomatoes (you can use fresh tomatoes)
9.
Coriander cut into sections
10.
After waking up, roll the dough into a suitable thickness
11.
Fold up like a folding fan, use dry powder in the middle to prevent sticking
12.
Cut into noodles, as wide as you like
13.
Shake the cut noodles
14.
Heat the oil pan, add the tomato cubes and stir fry for a while
15.
After the tomatoes are sautéed, add proper amount of water
16.
Add five spice powder
17.
Put in light soy sauce
18.
After the high heat soup is boiled, turn the heat to low and beat in the eggs
19.
Boil the egg until the shape is solidified, and remove it (the egg is undercooked at this time, and the removal is to prevent the egg from breaking when the bottom strip)
20.
Add the noodles and stir gently to avoid sticking to the bottom of the pan
21.
After the soup is boiled, put in the undercooked poached egg and boil it together
22.
Season with salt
23.
Cook the noodles until 8 minutes cooked, turn off the heat
24.
Serving a bowl, sprinkle with coriander
Tips:
1. Excess spinach juice can be frozen and stored for easy access
2. Frozen tomatoes can be replaced with fresh tomatoes
3. Here is to boil the egg first-then take it out-then put it in. If it is troublesome, you can add the noodles and then directly add the eggs
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