Tomato Omelette Scissors Noodles
1.
Add flour to the salt and warm water for the dough in the ingredient list, and use chopsticks to stir it into a thick floc.
2.
Knead the dough with your hands with a smooth dough (if you feel that the kneading is not smooth, you can roughly knead it into a ball, cover it with plastic wrap and knead it in about 15 minutes, and it will be smooth).
3.
Cover with plastic wrap and let it stand for more than 30 minutes.
4.
Sprinkle a little dry powder on the chopping board, take out the dough and continue to knead for about 3 minutes.
5.
Organize into a shape that is easy for you to manipulate, take a container and sprinkle some dry powder, and use scissors to cut out an adult ring finger length and a thickness of about 0.3 cm.
6.
Sprinkle some dry powder while cutting to prevent adhesion.
7.
Wash the shallots and cut into chopped green onions for later use.
8.
Peel the tomatoes and cut into pieces, and cut the ginger into thin strips.
9.
Stir the eggs with a little salt and set aside.
10.
Heat the pan with oil and pour in the egg liquid.
11.
According to the degree of tenderness you like, use a shovel to divide into small pieces after frying.
12.
Sheng out and spare.
13.
Saute the ginger shreds with the remaining oil in the pan, add the tomatoes and stir fry until the color changes.
14.
Add enough water.
15.
After the water is boiled, add the cut noodles and cook, add salt to season and sprinkle with chopped green onion.
Tips:
1. If you feel the kneading is not smooth when kneading the noodles, you can cover it with plastic wrap and let it stand, and knead it every ten minutes. If you knead it several times, it will be smooth and firm.
2. Each piece of noodles should be cut to the same thickness for easy control of the cooking time.
3. The finished product is about 4 servings for adults, for reference.
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