Tomato Seaweed Scissors Noodles
by Misty soul
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Add some salt to the flour, add water and make a slightly harder dough, and the noodles will last for more than half an hour
2. Rub into long strips (I actually used a piece of noodles left over from making dumplings)
3. Cut into pieces with scissors
4. The cut noodles are shaped like a shuttle, which looks like a small fish
5. Peel the tomatoes, wash and dice
6. Pour a little oil into the pot, heat it up, sauté the chopped green onion, add diced tomatoes, and fry until the red soup becomes soft
7. Add a bowl of water
8. When the noodles are almost cooked, let's get seaweed
9. After the water boils, lower the scissors surface
10. I used an egg white for marinating the meat before, and I also mashed the remaining egg yolk and added it to the noodle soup. You can beat a poached egg to cook more nutritious noodles. Add salt to taste and sprinkle with coriander just before it is out of the pan.
11. Finished product
