1. Beat two chai eggs.
2. Soy bean sprouts, coriander, green onion ginger, tomato chunks.
3. Heat an appropriate amount of oil in the pot to heat up to 80 to 90%, and pour in the egg liquid.
4. Shovel into egg cubes.
5. Put the soybean sprouts in a bowl of half boiled water. (One step less)
6. Boiled into creamy white.
7. Wake up spinach dough. (If you don’t use it once, you can wrap it in plastic wrap and keep it in the refrigerator for two to three days.)
8. Take an appropriate amount of dough and roll it thinly with a rolling pin.
9. Stack back and forth, remember to sprinkle more flour to prevent sticking.
10. Cut noodles into uniform width.
11. Shake off.
12. Put the noodles in the pot, do not use the chopsticks to move it, wait for the pot to roll, and then use the chopsticks to move the noodles.
13. Put the tomatoes into a boil or two.
14. Appropriate amount of salt, light soy sauce, green onion ginger, coriander, millet pepper rings, sesame oil. Turn off the fire.
15. Finished product.
16. Finished product.
