Fast, convenient and chewy - [tomato scissors noodles](kuai jie fang bian jiao jin shi zu xi hong shi jian dao mian )

Fast, convenient and chewy - [tomato scissors noodles]

Introduction:

"It's raining in Xi'an, which has been sunny for many days. I've been looking forward to it for a long time. If it's raining for more than 11 bowls of noodles, I can't tell you what to eat when I'm home. I think we'll have a pair of scissors noodles. This dough can be kneaded for half an hour, and then we can eat the tomatoes at home. We can fry a few eggs with some yellow fungus, and then we can eat the noodles. I'm also interested. Let's make a dish

Production steps:

Step 1: prepare raw materials

Step 2: add water and a little salt to make a slightly hard dough and wake up for 15 minutes

Step 3: beat the eggs with salt

Step 4: fry the eggs and set aside

Step 5: soak Auricularia auricula and cut it into small pieces

Step 6: saute scallions and dried peppers in hot oil

Step 7: add the tomato and stir fry the juice

Step 8: add yellow fungus, stir well, add soy sauce, salt and chicken essence to taste

Step 9: add half a bowl of water and simmer for 5 minutes, then add the scrambled eggs. Just be shy

Step 10: knead the dough into an oval shape

Step 11: cook noodles. This is more durable. The cooking time is twice that of ordinary noodles

Step 12: cut the noodles

Materials required:

Flour: right amount

Tomatoes: three

Eggs: three

Auricularia auricula: right amount

Scallion: right amount

Dry pepper: right amount

Salt: right amount

Five spice powder: 1 teaspoon

Soy sauce: two teaspoons

Chicken essence: appropriate amount

Note: Tips: 1, this dough and hard point, otherwise cut when stick knife 2, saozi according to personal preferences 3, cooking time should be longer, otherwise the noodles are not familiar, if you can not grasp a try

Production difficulty: simple

Craft: Skills

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Kuai Jie Fang Bian Jiao Jin Shi Zu Xi Hong Shi Jian Dao Mian