Tomato Noodle Soup

by Son and mother

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The weather is abnormal these days, and the girl has also caught a cold. I plan to get her some noodles in the morning. I have a light appetite and hot soup to drink. I just reconcile the noodles the night before and put them in the refrigerator and cover them with plastic wrap. The next morning, it saves time and wakes up the noodles. .

Ingredients

200g Flour

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1/2 Tomato
Some Pork Belly
Some Water

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1/2 teaspoon Salt

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A tablespoon Vegetable Oil
1g Shallot

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1/2 teaspoon Chicken Bouillon Powder

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Some Thirteen Incense

Tomato Noodle Soup

1. After making the dough, cover with plastic wrap and put it in the refrigerator compartment.

2. Tomatoes, spring onions, pork belly are ready

3. Get up early the next day, round the dough, roll out the thin crust with a rolling pin, and sprinkle with flour to avoid sticky dough

4. Roll out into a thin, evenly large piece

5. Use it to cut into 2 cm k-wide dough pieces

6. Sliced tomatoes, sliced pork belly, chopped green onions

7. Heat the oil in the pot

8. Add pork belly and stir fry until fragrant

9. Then add tomatoes and stir fry to make the soup color, add chopped green onion, thirteen spices and stir fry until fragrant

10. Add water, add salt, and wait for it to boil.

11. After the soup in the pot is boiled, stretch the noodles thinly with your hands.

12. The long one is lowered into the open pot, cooked and cooked with chicken essence.

13. Sheng out

Tips:
The noodles should be stretched again before being put in the pan, and then put in, smooth and delicious.

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