Materials

1 tomato, 1 egg, 100 grams of flour, 1 coriander, salt, chicken broth, five spice powder, Shanxi old vinegar a little

Practice

1. Wash the tomatoes, cut them into small pieces with a knife

2. Put the oil in a pot and boil it until it is 70% hot, put in the onion to burst the fragrance.

3. Add the tomato pieces, stir-fry for 1 minute, drizzle a little Shanxi old vinegar along the side of the pan, stir-fry until the tomatoes out of the red oil

4. Add about 500ml or so of water, boiled over high heat

5. Boil the water process should begin to mix the pimples (this practice applies to novices, is conducive to the mastery of the water)

6. Plastic pots put the right amount of Flour

7. Spoon a tablespoon of cold water and pour it evenly into the flour

8. Tilt the chopsticks at a 45-degree angle, and use them to rub the flour back and forth in one direction, moving the chopsticks in a small incremental motion

9. Rub the flour until it mixes with the water and forms a myriad of small, irregular pieces of fluff

10. Repeat steps 7, 8, and 9 two to three times until all the flour has formed an irregular flake

11. Until all the flour is formed irregular small pieces of flocculent, and does not stick to the chopsticks, does not stick to the bottom of the pot, does not stick to each other, to retain some powder, so that the flour is mixed

11. so that the flour mixed, done after the soup is clear

12. flour mixed, the water is also boiled, it is time to the following

13. the left hand rests on the pot, the right hand holds the chopsticks, with the chopsticks to pick Put some noodles into the pot and use the chopsticks to quickly spread the noodles

14. Repeat step 13 several times until all the noodles are in the pot

15. When the pot comes to a boil again, break the eggs and pour them into the pot

16. Add salt, chicken essence, five-spice powder, and sprinkle in the cilantro segments to finish.