Hand rolled noodles with tomato and egg(xi hong shi ji dan shou gan mian )

Hand rolled noodles with tomato and egg

Introduction:

"As a typical northerner, every so often he has to cook noodles, and tomato and egg soup is the best meal. Especially in the middle of the day when you are nervous, the fastest way is to roll noodles with red eggs

Production steps:

Step 1: beat the eggs into a bowl, add scallion and salt, and stir well.

Step 2: pour the oil into the hot pan, pour in the eggs and stir fry.

Step 3: fry until soft and delicious, don't fry too dry.

Step 4: Sheng out, pot pour oil, into the tomato stir fry.

Step 5: add salt, soy sauce, stir fry evenly, add eggs stir fry.

Step 6: if it's too dry, add some water, I didn't add water, pure tomato and egg soup.

Step 7: add 1 egg to the flour, use the salted water to make a smooth dough and let it stand for 30 minutes. (air a basin of boiling water in advance to make noodles)

Step 8: roll the dough into a thin one.

Step 9: fold four times.

Step 10: cut into 0.8cm noodles.

Step 11: shake the cut noodles with your hands to prevent sticking.

Step 12: pour water into the pan, bring to a boil and add noodles.

Step 13: take the cooked noodles and put them in the cool boiled water.

Step 14: put it in a bowl and pour it with tomato and egg soup.

Materials required:

Hand rolling: proper amount

Tomatoes: right amount

Eggs: right amount

Broccoli: moderate

Scallion: right amount

Salt: right amount

Thirteen spices: appropriate amount

Soy sauce: right amount

Corn oil: right amount

Note: 1: tomato and egg soup had better not add water, this soup is more delicious. 2: If the hand rolling is too cold, the boiling water will be smoother.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Xi Hong Shi Ji Dan Shou Gan Mian