Tomato and three fresh braised noodles
| flour 200ml | Water About 60ml |
| Eggs 2 pieces | Tomato 1 only |
| Mushroom 2 | Dried fungus 4-5 tablets |
| Pork belly (boiled) About 40g | Doubao 3 pieces |
| Green onions | Scallions |
| Light soy sauce | Tomato salsa |
| Oyster sauce | Stock 300ml |
| Starch |
Step 1
The first step is to mix the noodles. I like to use a measuring cup when scooping out noodles, and today I still serve two people with small appetites. Add a little salt to the flour to make the noodles stronger. Pour in water. You can control the softness or hardness of the noodles by the amount of water. Stir it into snow flakes with chopsticks and continue stirring. If it becomes a bit lumpy, use the back of your hands to press it. Fold it while pressing, then take it out to the chopping board and continue kneading until the surface is smooth.
Step 2
Cover the noodles with plastic wrap and keep them awake. At this time we come to stir-fry.
Step 3
The raw materials are shown in the picture "br8" src="https://cp1.douguo.com/upload/caiku/9/0/9/200_902f8847a4651ad910378a5ed7e8dc69.jpeg" alt="Tomato and three fresh braised noodles - homemade hand-rolled noodles Illustration 4" />Step 4
Handle raw materials
Step 5
Turn on the fire, stir-fry the chopped green onion with a little oil, add the pork belly and turn to low heat and stir-fry out the oil (pork belly is very oily, don't add too much green onion oil when stir-frying). After enough oil is released from the pork belly, add sliced mushrooms and stir-fry over high heat until fragrant. After the mushroom juice is released, add in soybean soaking.
Step 6
After that, please note that the soaked fungus is added, stir-fry quickly over high heat for a few times and then add the tomatoes immediately. The fungus is easy to lose oil, and it will not be good if it is burnt. After the tomatoes are soft and rotten, add soy sauce to taste, add the stock, bring to a boil over high heat, and simmer over low heat for 10 minutes.
Step 7
While it is simmering, we can roll out and cut the noodles. Sprinkle enough dry flour to prevent sticking. First roll the dough into a long thin sheet, then sprinkle dry flour on the surface and roll it on the rolling pin. Note that if there is no dry flour when rolling the dough, sprinkle some to make up for it. Otherwise it will be bad if it sticks. After rolling it out, fold it forward and backward alternately, and cutShake it up, sprinkle with dry powder and set aside. Boil the water. When the water boils, add the noodles.
Step 8
At this time, the marinade is almost cooked. Let's thicken the gravy and pour in water starch (I added a little oyster sauce in it), then turn on the high heat and let the gravy cook.
Step 9
Continue to turn the fire in circles, throw in the eggs, and don't move.
Step 10
When the eggs float, turn off the heat and just marinate the tomatoes and three delicacies. You can also add a little tomato sauce depending on your personal taste.
Step 11
Anyway, when I eat hand-made noodles, I have to wash them in cold water.
Step 12
A bowl of delicious, cooked pork belly marinated in oil is the best choice. The aroma of mushrooms is irreplaceable, the soft bean paste is chewy, and every ingredient always blends well.
Step 13
Scoop out a lot of marinade, mix it in, and take a big sip.
Step 14
Thanks for watching! Cooking Techniques for Braised Noodles with Three Fresh Tomatoes
