1. Ingredients: half a catty of hand-rolled noodles, about half a catty of tomatoes, 4 eggs, 2 taels of shepherd's purse, appropriate amounts of onions and ginger, appropriate amounts of cooking oil, salt, MSG, and sesame oil.

2. Knead the noodles 2 to 3 hours in advance, wake up for more than an hour (2 to 3 hours when the weather is cold), then change into large and thin dough, and then cut into noodles.

3. Wash the tomatoes, blanch them with hot water, peel them, and cut them into small pieces; choose and wash the shepherd's purse; knock the eggs into a bowl. stand-by. Peel the onion and ginger, wash them clean, cut the onion into chopped green onions and the ginger into small dices.

4. Put an appropriate amount of cooking oil in the wok, turn on the heat, wait until the oil is slightly hot, pour the eggs into the wok, stir-fry them into small pieces, and put them into a bowl.

5. Then, empty the oil from the egg bowl into the pot, add the chopped onions and ginger into the pot, stir-fry until slightly brown, pour the tomatoes into the pot, and stir-fry evenly.

6. During the stir-frying process, crush the tomatoes with a spatula, then put 1 bowl of water first, simmer the tomatoes for one minute, then add salt, scrambled egg cubes, and half of the wok of water.

7. After the pot boils, spread the hand-rolled noodles into the pot, then use chopsticks to copy them first, and then add the washed shepherd's purse.

8. After the noodles are boiled, stir them with chopsticks to make the noodles in the pot cook evenly. Turn off the heat for about 2 minutes, then add MSG and sesame oil, stir well and serve. Serve in a bowl.