Tomato and egg noodles are a new way to eat.

Ingredients: flour (300g), tomatoes (1), eggs (2), Pleurotus ostreatus (200g), spinach (5), onion (1), ginger (1).

Seasoning: thirteen spices (two spoonfuls), salt (appropriate amount), light soy sauce (small amount)

Exercise:

1, add warm water to the flour, stir while adding it until the flour is completely dry, and then knead it into dough.

2. After baking for half an hour, roll it to your favorite thickness with a rolling pin, sprinkle a layer of corn flour evenly, and then fold the rolled noodles like a folding fan with the help of the rolling pin.

3, cut noodles, the width can be determined according to personal taste. Then take the top layer of the cut noodles and spread it out about 10 cm.

4. Continue to take out all the first layers of the cut noodles.

5. Smooth noodles are lifted on the waist.

6. In this way, a very neat noodle can be easily finished.

7. Chopped onions and ginger.

8. Dice the tomatoes.

9. Cut off the tip of Pleurotus eryngii, clean it and divide it into small flowers.

10. Knock the eggs into the bowl and break them. Stir-fry into an egg roll, then cut it into small pieces with a shovel and set it aside.

1 1, put the oil in the wok. After the oil is hot, put the onion and Jiang Mo first.

12. Stir-fry the Lentinus edodes for one minute.

13, add diced tomatoes, add two spoonfuls of thirteen spices and mix well.

14, when tomatoes are almost completely fried into red juice, pour in scrambled eggs.

15, season with salt.

16, add a little soy sauce, stir well and serve.

17. After the water in the pot is boiled, cook the noodles.

18. After the noodles are cooked twice, add the washed and slightly cut spinach to cook, turn off the fire, take the noodles out of the bowl, and pour in the fried tomato and egg juice to serve.