Flour 300g, 65438+ edible alkali 0 ~ 2g, tomato, pork, vegetables, eggs, ginger, onion, salt, soy sauce and pepper.

Pour a little oil into the hot pot, first add shredded ginger and onion and stir-fry until fragrant. Then pour in the sliced meat and stir-fry until it changes color. Add a little soy sauce and a spoonful of soy sauce, and stir-fry the smell of soy sauce.

Pour in tomatoes and stir-fry the soup. Add a lot of water, bring it to a boil with high fire, then turn it down for 5 minutes, and cook the sliced meat and tomatoes.

Let's start rolling noodles. Knead the dough smooth again and start rolling. It is best to sprinkle starch to prevent adhesion during rolling, and do not sprinkle flour. Roll the dough into a thin dough, which is thicker than the wonton skin and similar to the dumpling skin. Turn the fire to the maximum and wait for the soup in the pot to boil before adding the noodles. Stir the noodles with chopsticks to prevent them from sticking together. Cook it again, pour in half a bowl of cold water, then add vegetables and bring it to a boil.

Stir two eggs and pour them into the pot. Add salt, pepper, chicken essence to taste after the egg liquid is boiled into egg blossoms, or add some sesame oil to enhance fragrance. Mix well and turn off the heat.