Tomato and Seaweed Scissor Noodles

Overview

How to cook Tomato and Seaweed Scissor Noodles at home

Add some salt to the flour, add water and knead it into a slightly harder dough, and bake it for more than half an hour
Shape into long strips (I actually used a piece of dough left over from making dumplings)
Cut into pieces with scissors
The cut noodle pieces are shaped into a shuttle shape, which also looks like a small fish
Peel the tomatoes, wash and cut into small cubes
Pour a little oil into the pot, heat it up, sauté the chopped green onion, add the diced tomatoes, stir-fry until soft and make a red soup
Add a bowl of water
The noodles are almost cooked and the seaweed is on it
After the water boils, cut the scissors
I used one egg white to marinate the meat before, and I also crushed the remaining egg yolk and added it to the noodle soup. You can crack a poached egg and cook it for more nutritious noodles. Add salt to taste before serving and sprinkle with chopped coriander
Finished product