Hand-made tomato and egg noodles

Overview

How to cook Hand-made tomato and egg noodles at home

Add a pinch of salt to the flour.
Add appropriate amount of water and stir with chopsticks until fluffy.
Knead again into smooth dough.
Use your thumb and forefinger to pinch the dough and pull it out.
Roll into cone shape.
Place on a colander and flatten, then roll up clockwise.
It becomes like a screw.
Dice tomatoes and chop green onions.
Crack an egg into the bowl.
Blend quickly and mix well.
Put a little cooking oil in the pot and heat it up.
Add diced tomatoes and a little salt and stir-fry until soft.
Add a bowl of water and bring to a boil.
Add fusilli noodles and bring to a boil again.
After cooking for about two minutes, pour the egg liquid into the pot.
Finally, sprinkle with chopped green onion and season (you can add some chicken essence, increase or decrease the amount of salt according to the saltiness).
Serve out of the pan and enjoy. The hand-rolled noodles are chewy. Sweet and sour, appetizing and warming.