Tip tomato(xi hong shi ti jian )

Tip tomato

Introduction:

"Shanxi people like to eat pasta, our family of three is no exception, white noodles, red tomatoes, yellow eggs, this kind of pasta is easy to digest, suitable for all ages, after eating a bowl of steaming noodle soup, the old people call it the original soup of the original food."

Production steps:

Step 1: raw materials: white flour, warm water. appropriate amount

Step 2: pour the right amount of water into the noodles and stir in one direction with chopsticks.

Step 3: close the lid and cover the dough for more than 20 minutes.

Step 4: This is a tomato sauce made in summer, which has more tomato flavor than fresh tomatoes now.

Step 5: while making noodles, let's make tomato and egg sauce, which is used to make noodles. It's delicious!

Step 6: first fry the eggs, yellow, golden, beautiful!

Step 7: after the salad oil is heated, add Chinese prickly ash, then cut green onion, ginger and garlic, and then add tomato sauce, a little salt and a little soy sauce (so that the color of tomato will be better). Let it boil over low heat for a while. Finally, put the scrambled egg on it, and you will succeed.

Step 8: shengpan, meiba!

Step 9: at this time, mix the noodles with chopsticks again, so that the noodles will be stronger and smoother.

Step 10: This is a tool for picking noodles. Shanxi people know it and can use it.

Step 11: prepare some shredded cabbage, which is nutritious and good-looking.

Step 12: pick the noodles, and finally put shredded cabbage.

Step 13: get out of the pot.

Step 14: pour on the tomato and egg sauce, the girl said, mom, white, green, red, yellow, really good-looking!

Materials required:

White flour: moderate amount

Warm water: moderate

Tomatoes: right amount

Egg: one

Salad oil: right amount

Salt: right amount

Old style: moderate

Note: when making tomato sauce, put less salt, so the tomato will not be too sour!

Production difficulty: simple

Craft: Skills

Production time: half an hour

Taste: light

Chinese PinYin : Xi Hong Shi Ti Jian