The raw materials for making egg noodles are very simple, including 4g of flour, 1 egg, 3g of salt and 1g of clear water. When mixing flour, put water into flour in batches, because the water absorption of flour is different. Make the dough into a hard dough, and take it out after waking up for half an hour. If an egg weighs about 4 grams, at least two eggs are needed to make egg noodles, which is about 8 grams. Then put 12 ml of water in a catty of flour, two eggs and 3 grams of salt. Adding salt to noodles can make noodles stronger and not easy to break.

I'll teach you a very simple method, that is, the ratio of flour to water, 7 parts of flour and 3 parts of egg water. The less water, the harder the noodles are. There is a saying that salt is gluten and alkali is bone, so add a little salt in moderation. If you want to cook a strong taste, you need to add a little alkali. How much water to make egg noodles depends on how many people eat before ordering. If you eat it for one person, put two bowls and a half. If you want to eat a little, you can put two bowls. There are also some seaweed, tomatoes, lettuce and mutton slices to make egg noodles, which are especially delicious.

Egg and tomato noodles are popular pasta. Tomatoes have the effects of improving eyesight, reducing fat and lowering blood pressure. Eggs contain protein, and yolk is good for brain. The combination of the two can supplement the vitamins needed by the body and strengthen the body. Tomato and egg noodles are appetizing and have a unique taste. Stir-fry chopped tomatoes with chopped green onion or garlic slices and add soy sauce, salt and sugar. During the frying process, shovel the tomatoes with a spatula until all the tomatoes are fried into juice.

Pour the tomatoes in, add some salt, stir fry with soy sauce and eggs, add water after 1 minute at most, and add a little more if you like more soup. Tomatoes must be well-done. They are ruddy inside and out. My family's tomato and egg noodles are super simple and delicious! Peel two tomatoes and cut them into small pieces. I like the original juice, so I don't put onions every time. Eggs are a must. Have two.