Ingredients: 2 tomatoes, eggs 1 each, 5 fresh shrimps, appropriate amount of ginger and garlic, appropriate amount of oil, 200g of medium-gluten flour, 0/05g of cold water/kloc-0, and half a spoonful of salt. Add water to the flour, knead it slowly into a ball, wrap it with plastic wrap and wake it for 20 minutes. Continue to knead smooth, roll into a round cake, brush the surface with a layer of oil, seal the oil, wrap it with plastic wrap, and refrigerate overnight. Cut the dough into thick strips, dice the tomatoes, and remove the head and thread from the fresh shrimps.

Ingredients: 2 tomatoes, eggs 1 each, 5 fresh shrimps, appropriate amount of ginger and garlic, appropriate amount of oil, 200g of medium-gluten flour, 0/05g of cold water/kloc-0, and half a spoonful of salt.

1. Knead the dough first, then add water to the flour.

2, slowly knead into a ball, wrapped in plastic wrap, wake up for 20 minutes.

3, continue to knead a few times and it will be smooth, and roll it into a round cake.

4, brush a layer of oil on the surface, seal the oil, wrap the plastic wrap, refrigerate for one night, or wake up at room temperature for about 30 minutes!

If it is refrigerated, take it out in advance, warm it and cut it into thick strips.

6. prepare soup! Dice tomatoes, you can blanch and peel them, or you can cut them directly without peeling them. Fresh shrimps go to the head shrimp line.

7. Add a little oil to the pot, add ginger and garlic, add shrimp and stir fry the shrimp head.

8. Remove the shrimps, add diced meat and continue to stir fry. Add broth or boiled water and bring to a boil. Small fire 10- 15 minutes.

9. The dough is flattened, stretched, and drawn into long strips around the wrist, and the dough is pulled with the right hand. Pour small fires into the dough one by one, and be careful not to burn it.

10, add noodles, remove the head of shrimp, add shrimp and cook for 2 minutes. Add the beaten egg mixture and shallots.