main ingredients

flour

2g

eggs

2

tomatoes

1

auxiliary materials

oil

salt

soy sauce

1 tablespoon

pepper.

2. Rub the waking noodles more.

3. Rub a little oil on the chopping board, roll the kneaded noodles on the chopping board into a 1 cm thick dough sheet, apply a layer of oil on the surface, cover with plastic wrap and wake up again for 3 minutes.

4. Knock the eggs into the bowl, add some salt and beat well for later use.

5. Wash, peel and cut tomatoes into small pieces for later use.

6. cut the washed Chinese cabbage into 5 cm long pieces, and cut the chives and parsley into small pieces for later use.

7. cut the waking noodles into wide strips.

8. Use your fingers to thin the dough into strips.

9. Heat the oil in the wok, add the egg liquid and stir-fry until cooked and dispersed.

1. Add diced tomatoes and stir fry.

11. Pour in proper amount of water and bring to a boil.

12. Pull up both ends of the dough piece by hand, stretch the dough piece by hand, hang the stretched dough piece on the left hand, and then pull it into small pieces with the right hand and put it into the soup pot.

13. after all the dough pieces are pulled, stir them with a spoon to prevent the dough pieces from sticking. Add some soy sauce and salt to taste.

14. After the noodles are boiled, add the cabbage leaves and blanch them.

15. add a proper amount of pepper and a little balsamic vinegar and mix well.

16. Turn off the heat, stir in shallots and coriander, and serve in a bowl.

Tips

1. Vegetables can be freely mixed with local seasonal vegetables.

2. The soup for cooking noodles should be wider, so that the noodles will not stick together.

3. When you learn to cook this delicious food, you must eat and cook as much as possible, and try not to leave any leftover noodles. After a long time, the leftover noodles will be soft and sticky, and the soup will become too thick to eat. Uncooked noodles can be layered with plastic wrap and refrigerated in the refrigerator, and can be cooked next time.