Egg tomato butterfly noodles

I bought cornmeal today. My daughter wants to eat butterfly noodles, so I thought of making it for her! More white flour and less cornmeal. Just a rough estimate. I don’t have a ratio. Add a little salt and mix into a smooth dough, cover with plastic wrap and let rest for 15-20 minutes.

Knead the risen dough and flatten it.

Use a rolling pin to roll it into a thin dough. This step will take some time. Keep sprinkling flour in the middle. Don't let the dough stick to the cutting board, otherwise it will break.

Use a mold to press each small flower into the rolled dough, and then use chopsticks to pinch it into a butterfly shape in the middle.

The prepared butterfly noodles should also be sprinkled with flour to prevent them from sticking together.

Prepare a few parsley, chives, two free-range eggs, and two tomatoes.

Beat the eggs, add a little salt, and chop the tomatoes, parsley, and green onions.

Heat the oil in a hot pan, add the eggs, beat them out, leave the oil at the bottom of the pan, add tomatoes and onions, stir-fry until the sand is cooked, add a little salt, then add the eggs and stir-fry for a few times, finally add chopped parsley and stir-fry until cooked.

Bring another pot of water to a boil. After the water boils, add the butterfly noodles, cook for five minutes and serve on a plate. Then add the fried tomatoes and eggs and start eating. It is fragrant and slightly sour.

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