1, tomatoes, onions, potatoes, whole wheat flour (ordinary flour is enough), eggs, clear soup (concentrated soup can be substituted).

2, seasoning: salt, pepper, cheese powder.

3. Put the potatoes with skins in the microwave oven for about 10 minutes until they are cooked, peel them, and press them into mud with a spoon;

4. Add eggs and salt, mix well, add flour and knead into non-stick dough to wake up for 30 minutes;

5. Knead the dough into strips, break it into small pieces, cook it in boiling water until it floats, take it out and soak it in clear water for later use;

6. Picking up tomatoes immediately after soaking in boiling water (beneficial to peeling), peeling and dicing, and chopping onions;

7. Heat the wok with oil, add chopped green onion, stir-fry diced tomatoes until soft, and pour in a proper amount of clear soup to boil;

8, add salt, pepper, cheese powder to taste, add spare noodles and stir well.