Tomato and egg noodles

I didn’t write down the process of making the tomato and egg marinade, mainly because I forgot to take a picture, and briefly describe the ingredients: 1. Four large fungus, four shiitake mushrooms, a small handful of soybeans, a small handful of sea rice, a few onions, two large tomatoes and three eggs (the amount I prepared is enough for two or three people)... I am only allowed to type 200 words and there is no way to write about the process

Two eggs are used to make the dough, and the flour bowl used for dinner at home is about a bowl and a half. Then the dough is mixed with warm water, kneaded into a dough, and left to rest for fifteen minutes. I made the stewed noodles as soon as they were ready. After the stewed noodles were ready, I started to roll out the noodles. I had to add more flour (flour) to prevent them from sticking. Roll into thin crust

When folding the dough and cutting into shreds, be sure to put more flour (flour) on it and start cutting into shreds

After cutting the noodles, quickly sprinkle some flour (flour) on it and shake it up. Prepare a pot and put water in it to start cooking the noodles

After the water boils, add noodles and roll them with hands of different thicknesses to make them stronger

After cooking, take it out and rinse it with cold water. (The noodles will not stick easily if it is cooled.) Pour in the marinade and eat. It is better to add some oil and spicy seeds

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