It's the hottest day in Zhongfu, and Fu Tou missed eating jiaozi. Guanzhong must arrange noodles. The noodle soup is too hot. Today, we will improve it, and make a nutritious and delicious cold noodle with spinach and eggs.

For pasta lovers, cold cold noodles are the best choice. Cold noodles with spinach are green and beautiful. Green can always bring a little coolness to this hot summer, and with delicious tomato and egg juice, it is rich in flavor, nutritious and delicious, especially suitable for summer.

Let's take a look at our operation.

Prepare a basin, pour in 300g flour, beat in an egg, stir well with chopsticks, pour in the spinach juice beaten in advance, stir into flour floc, then knead it into a slightly hard dough, cover it with plastic wrap, and put it aside for proofing 1 hour.

Wash the tomatoes, remove the roots first, then cut them into small pieces and put them on the plate for later use; Cut two shallots into chopped green onions and put them in a small bowl; Take a small pot, beat in 3 eggs, add 1 g salt to increase the bottom taste of the eggs, and mix well to break up for later use.

Heat the wok, pour in a little cooking oil, pour in the egg liquid after the oil is hot, stir fry with a spatula a few times, and fry the eggs until they are cooked.

Pour cooking oil into another pot, pour tomatoes, stir-fry for a while, stir-fry to get juice, add appropriate amount of water, add 5g of salt, 50g 1g of pepper, 5g of oyster sauce, stir-fry to remove seasoning, and cover the pot to boil soup.

After the soup is boiled, pour in the fried eggs, boil again, pour in a little sesame oil, sprinkle with chopped green onion, and turn off the heat for later use.

After waking up, put the dough on the chopping board, knead it into a round dough, sprinkle some flour, roll it into a thin dough, then fold it, cut it into long strips with a knife and spread it out for later use.

Start boiling water from the pot. After the water is boiled, add a spoonful of salt to increase the bottom flavor, then put it in the rolling noodle and cook for about 2 minutes. After cooking, take it out and put it in a clear water basin for cooling.

Put the noodles in a large bowl, and pour in the tomato and egg soup just made, and serve. This green, cool, smooth and delicious spinach and egg handmade noodles is ready. Handrolled spinach noodles are chewy and healthier.