Main ingredient (soup)

Tomatoes (medium) 10

Five eggs

Seasoning (soup)

Half an onion

Two and a half spoonfuls of salt.

Chicken essence 1 spoon

Tomato paste 1 spoon

dough

500 grams of flour

Eggs 1

A little salt

Proper amount of water

The method of tomato and egg noodles (thick soup version)

Wash tomatoes, scald them with boiling water for 30 seconds, remove and peel them, cut them into small pieces with a knife, remove the roots and put them in a large bowl for later use;

Beat 5 eggs, add half a spoonful of salt, stir well, pour a little oil into the pot, heat with low fire, pour in the egg liquid, and stir quickly with chopsticks to make the eggs into pieces;

Pour in all the prepared tomato pieces and stir-fry over high heat;

Stir-fry until the tomato soup is separated out, add 1 tbsp tomato sauce, stir well and turn off the heat;

Pour the fried tomato eggs into the casserole, add water until the casserole is half cooked, add 2 tablespoons of salt, 1 tablespoon of chicken essence and onion, cover the casserole, and cook over low heat for more than 1 hour;

Add 1 egg and a little salt to the flour, stir with chopsticks and add appropriate amount of water until the flour is big, then knead it into a slightly hard dough, and cover it with plastic wrap 15 minutes or more;

Take out the proofed dough, knead it evenly, and roll it with a rolling pin until it is 3-5 mm thin;

Fold the dough into strips (sprinkle proper amount of dry flour on each layer to avoid adhesion);

Cut the long dough into 5 mm noodles, shake well and put them on the panel sprinkled with dry flour for later use;

Put a proper amount of water in a boiling pot to boil the noodles, stir the noodles with chopsticks to prevent adhesion, pour a little cold water after the water is boiled, and continue heating. Boil the water again until the noodles are about 80% ripe, take out the noodles and soak them in cold water for later use;

Take a proper amount of tomato and egg soup cooked in step 5, pour it into the pot, add a proper amount of noodles in step 10, and cook for 2 minutes on high fire, and the delicious tomato and egg noodles will be ready. You can add chopped green onion and coriander to taste.

skill

1. Tomatoes taste better after peeling;

2. Adding tomato sauce can enrich the soup. If the tomatoes you buy are sour, you can add sugar to neutralize them.

3. Turn the casserole to low heat immediately after boiling to avoid boiling over;

4. As the saying goes, "Soft noodles jiaozi hard noodle soup", the cooked noodles are harder;

The width and thickness of noodles can be changed according to your own preferences. If it is thin, you can cut it wider, and vice versa.

6. Don't cook the noodles until they are fully cooked, or they will be easy to boil when added to the soup, which will affect the taste.