Cornmeal wiping

Overview

"Zha Gezi" is a dialect, which means that the noodles that are wiped off are like tadpoles.

Fried tomatoes and eggs in advance as toppings.
Blanch 50 grams of cornmeal with 50 grams of boiling water. After it is cool and not hot, add 50 grams of all-purpose flour.
Add appropriate amount of water (I added 18 grams) and knead into a soft dough.
I use an old-fashioned wiping board instead of a special tool for wiping and shaking. After the water in the pot boils, dip an appropriate amount of dough in the water (anti-stick and easy to wipe), press the dough with the palm of your hand and rub the dough downwards with force and quickly. If you are not skilled in the movements, be careful not to bruise your hands. The remaining residue on the surface of the wiper board can be glued together with the remaining dough. (There are special tools for wiping and shaking that are sold online. They are relatively large and have the convex side facing down when using them.)
Use chopsticks to score the noodles that have not fallen into the pot from the back of the wiper.
"Zha Gezi" is a dialect, which means that the noodles that are wiped off are like tadpoles. The noodles are relatively flat and short. They are very easy to cook and can be taken out after the pot is boiled.
In our local area, it is usually mixed with tomatoes, eggs or fried sauerkraut.
Stir-fry tomatoes and eggs, add more soup, mix with cornmeal and stir, it's delicious.