1. Scoop 2 small bowls of flour, add 1 teaspoon of salt, stir the noodles with warm water into a flocculent shape, knead it into a ball, and put it in a small bowl and cover it slightly.
2. While waking up the noodles, wash tomatoes, green peppers and other vegetables for later use.
3. Knead the awake noodles until smooth, cut in half, and round.
4. Roll out the two noodles separately, grease the noodles, put them in a basin and cover with a lid.
5. Cut tomatoes, green peppers, vegetable leaves, green onions and ginger into small cubes.
6. Put a little oil in the pot, add green onion, ginger, green pepper, and vegetable leaves, stir fry over low heat.
7. After the aroma comes out, add tomatoes and fry.
8. Put 1 teaspoon of light soy sauce, 1 teaspoon of salt, stir well, add a little water and simmer slightly.
9. Scoop out into a large bowl.
10. Add more water to the pot, take out the dough and cut into wider strips.
11. Pinch each noodle thinly to make it easy to stretch the noodles.
12. Pull the noodles into the pot, put some spinach after boiling, transfer to a bowl after cooking, pour tomato soup, put some chili oil, and you can eat it 😊
13. The way it was just scooped into the bowl.
Tips:1. The water used for making noodles is cool in summer and warm water in spring, autumn and winter. The water should be added a little bit, a little harder, easy to wake up the noodles, but also very chewy.
2. If you transfer the cooked noodles into another cooking pot, and then pour the tomato soup and cook for a while, the flavor will be stronger and more delicious.
3. In the tomato soup, if you add scrambled eggs, it will be more nutritious and delicious.
