Old Beijing Tomato Egg Beat Lo Mein / Soy Sauce Egg Noodles (From Snacks to Large Hand-Rolled Noodles)

Cooking Instructions

1. First of all, mix the noodles:
   1. 400 grams of all-purpose flour, 170-180 ml of water, add 3 grams of salt, 1 gram of alkaline noodles, and dissolve;
   2. Pour the mixed water into the flour, stir it into granules, and then knead the dough into a dough, and finally the dough formed by the dough has dry cracks on the surface, it doesn't matter, wrap the dough in plastic wrap to moisturize, and let it stand for half an hour;
   3. Knead the dough again for a few minutes after half an hour, the surface will be smooth, but there may still be cracks, wrap the dough in plastic wrap and let it stand for half an hour;
   4. Knead the dough again for a minute or two after half an hour, at this time the surface of the dough should be very smooth and not sticky; Rest for one hour;
   5. I forgot to take a picture before and the noodles woke up, and an hour later it was the state of the picture above.

   

2. After an hour, the dough can be rolled out. The dough does not need to be kneaded, it is placed directly on the dough mat and sprinkled with a little cornstarch to prevent it from sticking; Press the dough flat and roll out the dough with a longer rolling pin

   

3. Roll out to a very thick piece into a large piece, roll up the dough with a rolling pin to save effort, and roll out the dough very evenly

   

4. It's easy to roll out into large pieces

   

5. Roll it out to the desired thickness, which I rolled out about 2 mm thick

   

6. Fold it up and sprinkle a little cornstarch on the dough to prevent sticking

   

7. Cut it and cut it to the width I wanted, I cut it about 3-5 mm wide

   

8. disperse

   

9. Boil the water in advance, below, boil for another two or three minutes after boiling, the noodles are not thick, they are easy to cook, and they will be cooked in about two or three minutes

   

10. Remove the cool water

    

11. Tomato and egg marinade: peel the tomatoes, cut the hob pieces, heat the oil, stir-fry the green onions, fry the tomatoes, fry the tomato juice, add a little soy sauce, salt to taste, beat the eggs in a bowl in advance, pour them into the tomato sauce, do not flip, wait for the eggs to solidify in the tomato sauce and then gently turn them to avoid sticking to the pan, and then serve them

    

12. Soy sauce egg marinade: Heat the oil, fry more than a dozen peppercorns over low heat (slightly pasty and more fragrant), pour in the golden lion soybean soy sauce, boil the soy sauce over low heat, beat the eggs in a bowl in advance, pour them into the soy sauce in the boiling pot, do not flip, and turn off the heat after the eggs are solidified. Soy sauce marinade I generally use Golden Lion soybean soy sauce, this soy sauce is raw soy sauce, to use pepper oil to fry it to make the soy sauce more fragrant, with this marinated noodles are particularly fragrant, if the pepper inside is fried in the right heat, there is a hemp aroma of pepper when eating, if you don't like it, you can pick out the pepper.

    

13. The dish yard can be used to prepare seasonal vegetables: cucumbers, beans, carob, celery, cabbage, bean sprouts, and radishes in winter

    

14. In the summer, I like to put the noodles in cool water, which is very refreshing

    

15. Mix with your favorite marinade and dish code

    

16. Be sure to accompany the new garlic to eat more energetically