Tomato Pasta
Overview
A few years ago, the girl I shared a house with asked me to make tomato noodles. I watched her break up an egg, put it in the pot, cut the tomatoes into large pieces and threw them in, fried them twice and put them in a bowl. In a small pot next to her, she cooked half a handful of dried noodles. After they were cooked, she scooped them into the tomatoes and eggs, sprinkled some salt, and took them out to eat. I was immediately dumbfounded. Later, I made tomato noodles and specially invited her to eat them together. The girl ate two bowls and she felt a little embarrassed... Actually, this is not difficult to make. With a little effort, the noodles can be delicious.
Tags
Ingredients
Steps
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Add 500g flour to 250g water and a little salt, and knead it into a dough until it is smooth (I kneaded it directly with a bread machine, so I weighed it. This dough is a little softer than the dumpling wrapper dough)
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Apply oil on the surface and roll the dough into a piece about one centimeter thick. Turn the dough over while rolling so that both sides of the dough are covered with oil. Wrap the dough in plastic wrap and let it rest for half an hour to an hour.
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Shred a green onion and two slices of ginger
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Peel the tomatoes and cut them into pieces (the skins of tomatoes tend to have pesticide residues, so it is best to remove them. They can be easily peeled off by scalding them in boiling water or directly on a fire)
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Put a little more oil in the pot, add the pork dumplings and ginger slices and fry for a while (don’t have the pork dumplings? Just dice the lean pork and fry it directly.)
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Add shredded green onions and tomato pieces and stir-fry, add five-spice powder, Sichuan pepper powder, ginger powder, pepper powder, and if there is grass fruit powder, use the head of a chopstick to dip it in. Stir-fry the tomatoes until they soften and release juice, then add cold water to it. Generally, a bowl of water equals a bowl of noodles.
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If you want to add a poached egg, be sure to beat the egg when the soup is cooked to the state shown in the picture (that is, when the edge of the pot starts to boil and bubbles, and the beaten egg will not scatter easily at this time). Do not stir the egg until it is completely boiled. When the soup is completely boiling, use the back of a spoon to stir. If you don’t like poached eggs, you can wait until the soup is completely boiling and then beat the eggs, stir them in immediately, and you’ll end up with fried eggs.
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Cut the rested dough into strips
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Flatten the noodles with your hands
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Stretch the noodles first until they are wide
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Hold the noodles between the index finger of your left hand and the thumb of your right hand, and pull it into a piece of dough about two centimeters long. Just grab it into the pot, and remember to stir it with chopsticks in between.
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Don’t worry about the noodles cooked in the previous pot being overcooked. Unless you work on this pot for hours, it will never be overcooked. Put everything in the pot and simmer for a while, then add soy sauce, chicken powder and salt to taste (it looks thick because the noodles float, but it is actually a noodle soup with both soup and noodles).
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Put the cooked noodles in a bowl, sprinkle with coriander, and eat! Those who are busy in the kitchen, remember to save the last bowl for yourself, because there is meat in the bottom of the pot~ (Is it too troublesome to make noodles by yourself? Well, you can buy noodles and cook them directly. But you must remember to cook the noodles in a separate pot, because the noodles sold will have additives such as alkaline noodles, which will affect the taste of the soup. Drain the cooked noodles into tomato soup before eating, be sure not to cook noodles directly with this soup.)
