Tomato and egg hand-made noodles

Overview

How to cook Tomato and egg hand-made noodles at home

Slice tomatoes.
Beat the eggs into the flour and add salt.
Knead the dough into dough and knead it into a non-sticky dough. Since the eggs are of different sizes, the amount of flour cannot be determined. You can add flour in small amounts multiple times until it is no longer sticky.
Roll out into thin dough.
Sprinkle dry flour evenly and fold.
Shred as desired.
Sprinkle dry flour to loosen.
Add vegetable oil to the pot, add tomatoes and sauté until juices come out.
Add appropriate amount of water and bring to a boil.
Add the noodles, add salt and fresh vegetables, and wait until the noodles are clear of white core, then take them out and sprinkle with chopped green onion.