Tomato and Egg Noodles

Tomato and Egg Noodles

1. Prepare the required ingredients

2. 250g flour and 3g salt

3. Add warm water to the flour and stir until it becomes cottony, knead it into a dough

4. Dip 30g of water with your hands and press (press until the water is completely absorbed, and then continue to press with your hands until all the water is pressed into the dough)

5. Press the edge to the middle

6. Pull up a piece of dough continuously by hand, and the dough will be pressed well. Cover with a towel to wake up the dough

7. Add water to the pot and turn on the fire, add tomatoes to boil, peel and dice for later use

8. Pour the fungus and crab stick mushroom salt into the water of the hot tomatoes and cook

9. Use a peeling knife for cucumbers and hang them into thin slices

10. The extra cucumber cut a few flowers

11. The dough wakes up while preparing the side dishes

12. The current dough is easy to pull out the thin slices without breaking holes

13. Pull all the dough into noodles and put it in the pot

14. Cook until the dough changes color, pick up and set aside

15. Pour oil into the pan to heat up, add eggs and fry until cooked

16. Pour the tomatoes and stir fry

17. Add tomato sauce after sautéing the tomatoes

18. Stir-fry and add water (with the aim of not wasting, add water to the bowl of beaten egg liquid and pour it into the pot)

19. Bring to a boil and add salt

20. Put all the spare ingredients into the pot, add sugar, turn off the heat

21. Finished picture appreciation

22. Finished picture appreciation