Old-fashioned dough mixing method: 1, dough mixing first. Add salt in cold water, not too salty at all, and see if your noodles are stiff. If they are thick, you can put less salt, if not, you should put more salt. Dough should not be too hard or too soft. Cover the basin and let it stand for 5 minutes. Rub it more after that. The longer you rub it, the better. When the surface is smooth, you can put it in a pot with a plastic cover and the surface will be repaired. 2. Scrambled eggs with tomatoes, break up with two eggs and stir well. Put oil in the pan and stir the eggs. When the egg is cut into pieces, add chopped tomatoes and stir for a few times, add salt and water, eat more water and eat less water. Before boiling, it's time to prepare coriander and shallots, chop them up and put them in a small bowl. 3. Start Lamian Noodles, cut the noodles into thumb-thick strips, stretch them into sections by pressing them flat, and put them into the fried tomato and egg soup, and cook them while cooking. After connecting the noodles, add salt and vinegar to the pot. According to your own taste, add coriander and chopped shallots, add a little monosodium glutamate, turn off the fire and start the pot. Tomato and egg noodles will be fine.