Tomato and Egg Soup Scissors Noodles

Name: Tomato and Egg Soup Scissors Noodles
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 2 pcs tomato; 2 pcs egg; Some Refined salt; 103g Spinach juice; Some Dried shrimp; Some Chives; Some edible

by The kitchen of emblica honey

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The soup base of the scissor noodles is tomato and egg soup. You can also use vegetable soup or broth. You can also add a little shrimp skin to add freshness. The taste is superb and nutritious.
Dough ingredients: 200 grams of flour, 1 gram of refined salt, 103 grams of spinach juice

Ingredients for the soup base: 2 tomatoes, 2 eggs, appropriate amount of shrimp skin, appropriate amount of chives, appropriate amount of refined salt, appropriate amount of food. "

Ingredients

200g Flour
2 pcs Tomato
2 pcs Egg
Some Refined Salt
103g Spinach Juice
Some Dried Shrimp
Some Chives
Some Edible

Tomato and Egg Soup Scissors Noodles

1. Add a little salt to the flour, add spinach juice and make a smooth dough. If it is not smooth enough, you can knead it into a ball and cover it with a mascarpone, and knead it later. Add a little salt to make it more chewy. Spinach juice can be blanched spinach, with an appropriate amount of water, whipped into juice.

Tomato and Egg Soup Scissors Noodles recipe

2. Beat the eggs and set aside. Cut the tomato into small pieces. Also prepare some chopped green onions.

3. Stir-fry the tomatoes with oil in the pan, add boiling water when the tomato juice comes out, and bring to a boil again.

4. Knead the dough again and it will become smoother. Then hold the dough in your left hand and scissors in your right hand, as shown in the picture above. Cut into moderately sized gnocchi. The size is arbitrary, try to be even. Cut everything into the pot and cook for a minute or two, depending on the size of the gnocchi. Add chopped green onion, salt to taste, pour in the egg liquid, bring to the boil again, and serve.