Oil-splashed tomato scissor noodles

Method

1. 01

   Step 1

   Peel 1 tomato and blend it into juice using a food processor.

   

2. 02

   Step 2

   Mix all-purpose flour with salt, then crack in an egg.

   

3. 03

   Step 3

   Add the freshly squeezed tomato juice (the total amount of tomato juice and egg liquid is 135 grams, which is 45 % of the flour).

   

4. 04

   Step 4

   Stir with chopsticks until it forms coarse flocs.

   

5. 05

   Step 5

   Knead into a ball (the dough is relatively dry and won't be kneaded very smoothly), then cover with plastic wrap.

   

6. 06

   Step 6

   Let it rest for about 15 minutes, then knead it by hand. At this point, the dough should be smoother.

   

7. 07

   Step 7

   Let it rest for another 15 minutes, sprinkle with dry flour, roll the dough slightly longer, and prepare to cut the noodles.

   

8. 08

   Step 8

   Cut into evenly sized strips and set aside. If not cooking immediately, sprinkle with a handful of dry powder to prevent sticking.

   

9. 09

   Step 9

   Peel and slice one tomato.

   

10. 10

    Step 10

    Place it in a large pot and add enough water.

    

11. 11

    Step 11

    Bring the water to a boil over high heat, then add your favorite green vegetables, cook until done, and remove them from the water.

    

12. 12

    Step 12

    Place the cut dough pieces inside.

    

13. 13

    Step 13

    Cook until done (usually about 3 4 , until all the dough pieces float to the surface and there is no white core in the center; the time depends on the size of the dough pieces).

    

14. 14

    Step 14

    Turn off the heat and remove the fish.

    

15. 15

    Step 15

    Add minced garlic, dried chili peppers, scallions, and white sesame seeds.

    

16. 16

    Step 16

    Heat the oil in a small pot until very hot, then pour it over the seasonings.

    

17. 17

    Step 17

    Add light soy sauce, balsamic vinegar, and salt, or other seasonings of your choice and mix well.