Hand-made noodles

Ingredients: 1 tomato, 2 eggs, 1 handful of rapeseed, 300g of flour, appropriate amount of chopped green onion, salt, soy sauce, oyster sauce and sesame oil, full of love

< p>1. Knead the dough, put the flour into a basin, and add 4g of salt. This will make it more chewy and suitable for rolling noodles. Knead the dough with warm water. Stir while adding water. Add the water slowly. Stop adding water when the dough in the basin becomes fluffy and there is no dry flour. Knead the dough into a ball with your hands. Knead for a while until the surface of the dough is smooth. Then cover it to keep it fresh. Leave the mask on for half an hour.

2. Roll out the dough, sprinkle some dry flour on the chopping board, place the risen dough on the chopping board and knead again, it will feel more and more chewy. Then use a rolling pin to roll the dough into a whole sheet on the chopping board, roll it out as thin as possible, then sprinkle some dry flour on the surface, then fold the dough sheet in half, sprinkle another layer of flour, then fold it in half again, sprinkle another layer of flour, and sprinkle The purpose of flour is to prevent the noodles from sticking together. If there is cornstarch, you can add cornstarch for better results. Then use a knife to cut the folded noodles into thin strips. This is where the knife skills are tested. It is a cumulative process. Finally, just shake the cut noodles out. You can shake them as you like, and the noodles are ready.

3. Cook the noodles, wash the picked rapeseed and put it on a plate for later use. Cut the tomatoes and set aside. Crack the eggs into a bowl and add a little water and stir evenly, so that the scrambled eggs will be more tender. Start cooking, heat the pan with cold oil, fry the eggs first and then set aside. Put oil in the pot, add chopped green onions and stir-fry until fragrant, add tomatoes, a little light soy sauce, stir-fry until the tomatoes become soft, then add boiling water to the pot, add some more, and add an appropriate amount of oyster sauce to enhance the freshness. After boiling the pot, add noodles, stir with chopsticks to prevent the noodles from sticking together, and season with salt. After boiling the pot again, put the rapeseed in. Blanch the rapeseed until it is cooked. Then put the fried eggs in, and finally add a drop or two of sesame oil. , the delicious hot soup hand-rolled noodles are ready to be cooked.

The cooked noodles are chewy but not hard, the eggs are very tender, and the soup has a hint of tomato acid mixed with the aroma of onions. I ate a big bowl of soup and noodles in no time. .