1.

Mix the flour and water, and stir to make a batter with some thickness. Adding a pinch of salt will make it tastier.

2.

Add water to the pot, bring it to a boil, then turn down the heat and add the batter. Turning the heat on too high tends to wash out the batter

3.

Open the heat when it's almost set, cook for 3-4 minutes, then lift it out and put it in cool water.

4.

Cut the ingredients, add a little yellow wine to break the eggs, feel free to mix

5.

Pour oil into the pan, add the eggs, molding, then pour in the tomatoes and stir-fry for a while

6.

Pan with cold water, add the lumps of pasta, put on the lid, and continue to cook

7.

Boiled. Taste, not cooked continue to cook for a few minutes, almost ready to add salt to taste. Eat before you can sprinkle some chopped green onions

In accordance with this will not cook bad, long storage can only be put in the refrigerator, but the second time to eat the texture is not as chewy as the new one, I personally recommend that you still eat now do better.