Nutrition analysis view details

25 grams

84 grams

368 grams 2037

kilocalorie

Low fat, three highs is worth a try ~

List of ingredients added to the purchase list

30~60 minutes | pier cutting (primary)

Flour 500g (for hand-made flour), water 200g (for hand-made flour), egg 1 piece (for hand-made flour), salt 1 spoon (for hand-made flour), tomato 1 piece, 3 eggs, soy sauce 1 bottle, soy sauce/.

Cooking steps

Step110

500 grams flour

Step 2/ 10

Stir the eggs directly into the flour.

Step 3/ 10

Add a spoonful of salt to 200g of clean water, stir well, add it to flour a little bit, and knead it into such dough.

Step 4/10

Divide the dough into two parts and roll it into a round cake. Sprinkle some dry flour when rolling. Without my hand, there would be no rolling process. Just roll it back and forth and dry the flour repeatedly until it is as thick as the dumpling skin. Fold it like a folding fan and cut it into strips.

Step 5/ 10

If you like the thick ones, cut them roughly; if you like the thin ones, cut them finely. When stacking, be sure to coat the dough with dry flour, otherwise it will stick to the dough after cutting.

Step 6/ 10

Cut the tomatoes into pieces. The smaller it is, the easier it is to boil into juice.

Step 7/ 10

The eggs are scattered.

Step 8/ 10

Pour the oil into the pot, pour the oil into the egg liquid, stir-fry and shape, and take it out for later use.

Step 9/ 10

Heat tomatoes with oil, stir-fry them into a paste, add eggs and stir-fry, add water until tomatoes and eggs overflow, pour in soy sauce, soy sauce, cooking wine, salt and fried peppers, spread the noodles on them, cover the lid and stew for 15 minutes. When the soup in the middle pot is reduced, add appropriate amount of water along the edge of the pot.

Last gear

Until the noodles are cooked, stir fry evenly.