1. Pour buckwheat flour and ordinary flour into a basin, pour a small amount of water into it several times, first stir it into a floc with chopsticks, then knead it into a ball by hand, cover it with plastic wrap and let it stand for half an hour;
2. When proofing, wash the tomatoes and cut into small pieces, knock the eggs into the eggs, add half a teaspoon of salt and beat evenly, wash and chop the chives;
3. Knead the dough several times in the middle, and then cover with plastic wrap to continue proofing;
4. Pick up the pot, pour in an appropriate amount of water, after the water is boiled, cut the dough with scissors;
5. Pour in clear water 3 times in the middle, and then pour it in after boiling each time, and then remove it after the last boiling;
6. Heat the pan with oil, and stir-fry the egg liquid until solidified;
7. Heat the pan again to heat the oil, and stir-fry the tomatoes until they are juiced;
8. Add 1 tablespoon of light soy sauce and pour in half a bowl of water starch;
9. Pour in the eggs and cook until the soup thickens;
10. Pour tomatoes and eggs on the surface and sprinkle with chopped green onions; Gelinuoer, high-altitude grains are light and healthy
Tips:1. If you like sweet and sour taste, you can also add a little tomato sauce;
2. If you feel that the light dough has no taste, you can add appropriate amount of sugar and salt according to your needs;
