Tomato and Egg Noodles

Name: Tomato and Egg Noodles
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Arowana high-gluten flour; 3 pcs tomato; 4 egg; Some Fine salt; Some Corn oil; Some shallot

by Niu Ma Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

It’s true that you are addicted to noodles. My dad said that since his mother returned to his hometown, the noodles at home have not been cut off. There is always one meal every day for noodles. But it's also strange that it won't be annoying, the meals are all tasteful. But it is true that who would be bored with such noodles. Homemade noodles taste good, the materials are simple, and there is no mental burden.

Today’s noodles use pure fruit and vegetable juice, three tomato juices, the juice is used to make the noodles to make the noodles, and the pomace is used to cook the soup and mix the noodles. It tastes refreshing without being hot, but it's really not wasteful. The noodles are made of cute pink color, and then paired with egg shreds, the whole feeling is really great. If you like it, you can give it a try. You can show up in less than ten minutes. "

Ingredients

Tomato and Egg Noodles

1. Prepare arowana high-gluten flour, tomatoes, and eggs.

2. Put the high-gluten flour into the noodle maker.

3. Then squeeze the tomato juice. Remember not to lose the pulp. You can fry the toppings later.

4. Add the tomato juice to the noodle maker, and then select the kneading mode for kneading, which lasts for about ten minutes, and then select the noodle mode. The amount is 150 grams.

5. When we are free, we can fry the egg crust first. The non-stick pan without frying is very labor-saving.

6. Fry the egg skins, add water to the pot and boil with a little more water, then boil the tomato noodles in the pot until they float.

7. Boil until the eighth layer is cooked, control the water and let it out of the pot, and then sublime it with cold water for later use.

8. Add a little oil to the pan and stir-fry the tomato pulp.

9. Add an appropriate amount of salt to taste.

10. Boil the excess tomato juice in a pot.

11. Then add the cold water noodles to the tomato sauce pot and shake the pot slightly until the noodles are coated.

12. Then take it out of the pot and put it thoroughly, top with shredded eggs and chopped green onion, and then drizzle with a proper amount of oil to start eating.