How to make tomato and egg noodles

In today's world where cancer is rampant, have you ever felt scared? Why is cancer, a terrible disease, getting closer and closer to humans? Dietary factors play a decisive role. Therefore, to stay away from cancer, the first thing to do is to eat healthily. The first step to healthy eating is to make it yourself at home. Next, let me introduce to you the tomato and egg noodles.

1. Add water to the flour, mix well and knead into a smooth dough, cover with plastic wrap and let it rise

2.12 Wash and cut tomatoes into pieces. Slice the ginger and garlic. Soak the fungus in clean water and then cut into shreds. Chopped chives

3.21 Beat the eggs into egg liquid, pour in cooking wine and mix evenly, then heat the pan with cold oil and fry until the eggs are crumbed and set aside

4. Wash the pan and heat it up. Pour in oil. When it is 50% hot, add ginger and garlic slices and fry until fragrant. Then pour in tomato cubes, add salt, sugar, and light soy sauce, and stir-fry until sandy.

5. Add the shredded fungus and continue to stir-fry, then pour 2/3 of the boiling water and bring to a boil over high heat.

6. Sprinkle a little flour on both sides of the proofed dough and roll it into a square thin slice. Use a knife to make horizontal stripes, pick up one of the strips with your hand and pull it into a 5cm long piece.

7. Heat the tomato soup over medium heat, add the chopped eggs and keep it boiling slightly. Put the noodles into the soup and stir gently with chopsticks.

8. After all the noodles are pulled in, turn on high heat for about 30 seconds, turn off the heat, pour in balsamic vinegar and add chopped green onions.

There are many people in the world who love to eat tomato and egg noodles, but few can make it. So, if you know what to do, will you still just sit there and do nothing? You should know that being able to cook this dish on your own is also a highlight of your life.