Three-color Noodle Fish with Tomato and Egg
by Xiaolan Private Kitchen
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Add a little salt to the flour, slowly pour cold water into the flour, pour the water while stirring, until it becomes flocculent and start to knead it by hand.
2. Knead the flour into a smooth dough that does not stick to your hands (the green dough puts a little wormwood powder when kneading, and the pink dough puts an appropriate amount of purple sweet potato powder).
3. Cover with a damp cloth and wake up for 15 minutes.
4. Cut the lean pork into shreds, and peel off the skin of the tomatoes with boiling water and cut them into small pieces.
5. Heat the pan and release the oil, pour the shredded pork in and stir fry.
6. Pour in the tomato cubes and stir fry.
7. Pour an appropriate amount of cooking wine, then add an appropriate amount of water to boil.
8. Cut the dough into small fish shapes with kitchen scissors.
9. Cut the dough directly into the pot, boil and cook on medium-low heat for about 5 minutes, until the noodle fish is broken and floated, add salt and pepper.
10. Finally, pour in the beaten egg liquid, boil and serve.
