How to make tomato and egg jade hand-kneaded noodles

After working five days a week, you should be exhausted. When you have a weekend off, you will definitely curl up on the sofa or bed, and your lunch and dinner will be either instant noodles or takeout. As someone like you, are you really not worried about dying young? So, learn to cook something for yourself while you are still healthy. Now, I will teach you how to make tomato and egg jade hand-kneaded noodles.

1. Wash the spinach, put it in a blender, add a little water and blend it into spinach puree. Use gauze to squeeze out the spinach juice (about 100 grams is needed). Later, I stopped squeezing the spinach juice and directly used the spinach puree to make noodles. Not only is the color better, but there is no waste at all.

2. Add spinach juice and a little salt to the flour and mix into a hard spinach dough, so that the noodles can be more chewy. Because the dough is hard, it is difficult to knead it smooth. After forming, cover it with sugar for 20 minutes and knead it again until it is smooth. Then add sugar for another 20 minutes. If you use a noodle press, you don’t need to smooth or sugar the flour as long as it is rolled into a ball. Repeated pressing will make it smooth.

3. Sprinkle dry flour on the panel, then use a rolling pin to roll out the dough.

4. Then roll it on a rolling pin and push it forward with both hands. During the process, open it several times and sprinkle with dry flour to prevent it from sticking. The dough will become thinner and bigger. When rolling, you must pay attention to always put both hands on the edge of the dough, push it forward, and then pull it back. The dough in the middle will rely on the forward pressure and the backward force to make it thinner. If you put your hands in the middle, the dough in the middle will be thin and broken, while the dough on the sides will be very thick.

5. When the dough is rolled into the thickness you like, open it, sprinkle with dry flour, and then fold it like a folding fan.

6. Use a knife to cut into the desired width, shake it, and knead it by hand. Finally, you can use cornmeal as dry powder and sprinkle it on the noodles so that they will not stick together. You can freeze it directly and cook it directly when you eat it without thawing it.

7. When cooking noodles, the water must be wide, otherwise it will not be refreshing and will break into small pieces. The water must be boiling. When cooking, use medium-high heat instead of low heat, otherwise it will cook sticky.

8. For handmade noodles, basically boil the pot and add a little cold water, then boil again. If you like to rinse, take out and cool in cold water.

10. Heat the wok, add oil and heat the egg liquid, stir-fry until it becomes egg cubes and serve.

11. Heat the wok with a proper amount of oil, then add the minced meat and fry until it changes color.

12. Add chopped green onion and ginger and fry until fragrant

13. Then add tomatoes and black fungus and fry until most of the tomato juice comes out. If there is less juice, add half a bowl of water or broth.

14. Add a little soy sauce and stir well to enhance the color.

15. Then add the fried eggs and adjust the taste with salt (a little salty to make the noodles taste good)

16. Add water starch to make the soup slightly thick and then turn off the heat

17. Boil the spinach noodles, rinse them with water, and pour the tomato and egg sauce on them before eating.

This concludes the introduction to the recipe of Tomato and Egg Jade Hand-Kneaded Noodles. I believe that after you have a deeper understanding, you will already have your own ideas in your mind. Then all you need to do next is get into the kitchen and make it a reality. The moment when dreams become reality, it will be star-studded.