1. Cut the top of the tomato with a cross knife and soak it in hot water
2. Peel off the skin and cut into small pieces
3. Wash spinach and old leaves with water to control dryness
4. Add rice vinegar, light soy sauce, sesame oil, and coriander to the bowl, mix well and set aside
5. Garlic peeled and sliced
6. Stir-fry the garlic slices in a hot pan with cold oil
7. Pour the tomatoes and stir-fry slowly to get the red oil
8. Pour boiling water into the pot, turn off the heat and beat in the eggs, see the egg skin solidified, and boil on medium heat
9. Shake the noodles and sprinkle into the pot. The noodles can be dry, or they can be rolled and frozen in the refrigerator.
10. Turn to high heat and cook until ripe, add spinach and cook until it is broken, then put it in the bowl just now
Tips:The dough can be dried or fresh.