Tomato and egg dumpling noodles

Overview

Summer is here, and cold noodles are not very popular where I live. Noodles and porridge are the staple food in summer evenings. My rice noodles are very simple to make and very chewy, suitable for those who like to eat big.

Tags

• soups
• chicken essence
• chinese cabbage
• egg
• glutinous rice flour
• salt
• tomatoes

Ingredients

Steps

1. 1 The white powder here is a powder made by soaking glutinous rice and rice in a ratio of 4:6 for 2 hours in advance and then beating it out. It can be stored for a long time.

   

2. 2 Heat water little by little, a little salt, and slowly knead into a ball.

   

3. 3 The finished product is like this, in any shape, either long or round, and then cut into slices.

   

4. 4 Tomatoes cut into cubes

   

5. 5 Beat the eggs and add a pinch of salt

   

6. 6 Heat the pan with cold oil and scramble the eggs first, leaving them a little longer so that there will be more eggs.

   

7. 7 Add a little more oil and fry the tomatoes. Add a spoonful of salt after adding the tomatoes. The tomatoes will become viscous.

   

8. 8 Add cold water to boil. When the water boils, add the dough pieces. When the dough pieces are cooked, they will float. Place them open when you put them in. Then add the eggs and cook for a while.

   

9. 9 Add the cabbage, then add a spoonful of salt and a little chicken essence and cook for another two minutes