Freshly pressed noodles - tomato and egg noodles

"Continue to serve the sick patient, the sick patient ordered to eat egg noodles, well, I will continue to carry out the spirit of moral conviction."

Ingredients

100 grams of flour

4 medium-sized tomatoes

3 eggs

Salt. g

4 medium tomatoes

3 eggs

Salt

Oil

Meiji Fresh Soy Sauce

Chicken Bouillon

Sugar

Original Flavor

Cooking Technique

Half Hour Consumption Time

Normal Difficulty

How to make tomato and egg noodles

1

Flour and two eggs in warm water and make it soft, don't make it too hard or it won't be able to be pressed

2

Blanch the tomatoes in hot water and remove the skin

3

Raw material picture: Cut the tomatoes into cubes and beat the three eggs together

4

Preparation: Cut the tomatoes into cubes and beat the three eggs together

5

Preparation: cut the eggs into cubes and beat the three eggs together.

Boil water in a pot and press the noodles into it

5

Cook and set aside, the homemade noodles are very resistant to cooking, you need to cook them for a longer time, they won't be sticky, and they are very strong

6

Oil in a pot and heat it up

7

Add the eggs and fry them until they are golden brown

8

Add the tomatoes and sauté them

8

Sauté the eggs and the tomatoes, then add the eggs. 9

Add salt, a little bit of soy sauce and sugar to taste

10

Take the tomato and egg and pour it on top of the noodles and add the thorns to garnish it

11

The fat dumplings said it tasted good, and he ate a big bowl of it

Tips

Tomatoes have a better taste when you remove the skin, and they're one of the vegetables that use more pesticides, so removing the skin will reduce the amount of pesticides used. So removing the skin will reduce the pesticide residue

The dough must be soft so that the noodles can be pressed without too much effort, and the texture of the noodles will be softer after cooking

Kitchenware used: wok

What is the best way to cook?