2. Take 300g of high-gluten flour and pour it into the basin. Pour a small amount of cold water several times and knead the dough by hand to make it slightly dry and flocculent. Daoxiao Noodles needs to be a little harder. Finally, knead the flour wadding into dough and cover it for half an hour. Daoxiao Noodles has strict technical requirements for flour mixing, and the ratio of water to flour is accurate, usually three to two waters per catty of flour.
3. Break two eggs in a bowl, stir-fry them in the oil pan and remove them.
4. Wash and peel three tomatoes and cut them into clothes.
5, prepare a little onion, ginger and garlic slices, and add oil to the wok. Saute onion, ginger and garlic until fragrant, pour in diced tomatoes and stir fry, and add soy sauce and salt to taste. Add appropriate amount of water, cover with medium heat and cook for 5 minutes. When the tomatoes are ripe, pour in scrambled eggs and cook for 1 min.
6. Knead the cooked noodles evenly and smooth them for use. Knead the dough into a slender shape, so that the cut noodles are longer.
7. Add water to the pot to boil and start shaving. Drag the dough with your left hand and hold the dough knife with your right hand. Cut the noodles into boiling water one by one like a potato. Cook the noodles in the pot for about 3 minutes, and then serve. Shaving should be done quickly, otherwise the surface will easily stick to the shaver.
8. Add the tomato and egg soup made before, and the delicious Daoxiao Noodles is ready.