Tomato and Egg Colored Noodles

Tomato and Egg Colored Noodles

1. Spinach and a tomato are cut very finely with a knife. Put them in a bowl and use a knife to smash them. Then wrap them in a gauze bag to squeeze out the juice. If the juice is not clean at a time, it will be repeated again and again. The carrots are cut very first. Thin, put it in a pot of boiling water and cook until it is rotten, then chop it up and use a sandbag as above [呲牙][呲牙]

2. Take a little salt and add them to three parts of flour, pour the vegetable juice into the flour little by little, feel the softness and hardness of the flour while pouring, and the dough should be as hard as possible to ensure the rolling of the noodles.

3. Knead the mixed flour into the dough, knead repeatedly to make the surface smoother, set it aside

4. Break two eggs, fry them and cut them into small pieces and place them in a bowl. Take a tomato and chop it. After stirring, add salt, chicken essence and thirteen spices. Continue to stir fry for a while, add water, and pour the eggs into Put it in the pot until the water boils and the soup turns red. Pour it into a bowl and set aside. The amount of ingredients depends on your taste.

5. Use a knife to divide the dough into small pieces, use a noodle machine to press the noodles into your favorite noodles, or you can roll the noodles by hand, and then use the knife to cut into strips

6. Same steps as above

7. Put water in the pot to boil, put the cut noodles into the pot and cook, remove

8. Put the removed noodles into a bowl, and then add the soup made before

9. Fragrant, beautiful

Tips:

The dough must be firm