Ingredients: leek and flour.

Accessories: salt, eggs, onions, tomatoes, coriander, edible alkali.

1. Wash leeks, cut off the roots with a knife, and then cut into pieces.

2. Put the chopped leek into the pot, add a spoonful of salt, stir well and marinate for ten minutes.

3. Add a bowl of flour to the leek, then add a proper amount of edible alkali and stir well.

4. Add an egg, sprinkle a little dry flour at a time and start stirring.

5. The leek will come out with salt. Without adding water, it will be directly kneaded into dough and awakened for 20 minutes.

6. Spread some flour on the chopping board, knead the awakened dough again and roll it into dough.

7. Cut the dough into strips of equal width, then stack them together and cut them into lasagna.

8. Heat oil in the pot, add chopped green onion and stir fry, add diced tomatoes and stir fry, add appropriate amount of salt and water, and bring to a boil.

9. After the water is boiled, add the noodles and cook them, remove them, pour them into the soup and sprinkle with coriander.