Home-style Tomato Noodle Recipe

Beijing's noodle dishes have incorporated cooking techniques from all over the country, including Beijing's jiaozi noodles, Xinjiang's mixed noodles,mixed stir-fried noodles, Shanxi's slow-cooked noodles,knife-cut noodles, bun-noodles with broth, traditional clear clear soup noodles , shredded meat noodles, stewed noodles , and many others. Among these, the tomato juice noodle is most favored by children for its sour-sweet taste and ability to fill a large bowl with each serving. The key to making delicious tomato juice noodles lies in the sauce. One usually makes it at home to save time; regularly kept ingredients include tomatoes,which are stir-fried when needed, quickly turning into a tasty dish that can be served on the table. Ingredients:spinach 150g,

flour 400g, mushrooms

　　60g,：cauliflower a little,bacon 2 pieces, water as needed, tomato noodle sauce 2 tablespoons.Tomato Noodle Method: 1. Prepare all ingredients 2. Clean the spinach and place it in a blender with 100g of water; start the machine on the fruit and vegetable setting. 3. After about 2 minutes, the spinach juice is ready.4. Place the flour on a silicone mat. 5. Gradually pour in the blended spinach juice to mix thoroughly and knead into a smooth dough.

6. Rest the dough for 10 minutes before rolling it out into pasta sheets.

7. Roll up the sheet,

cut

into noodles about 0.3cm wide.

8. Boil an appropriate amount of water in a pot and add 2 tablespoons of tomato noodle sauce.

9. Stir with a spoon or chopstick until well combined.

10. Clean the mushrooms and set them aside; soak yellow flowers for about 15 minutes in warm water.

11. When the soup boils, add the mushrooms, yellow flowers, noodles, etc., cook for 2-3 minutes after boiling, then turn off the heat.

12. Serve with bacon and pour over the sauce.Tips:

1. Gradually mix in the spinach juice while kneading; adjust the amount of spinach juice and flour according to actual conditions, making the dough as firm as possible for better noodle texture when cooked.

2. Adjust cooking time based on the thickness of the rolled-out pasta sheet.

3. Suggested ratio of tomato sauce to water is 1:6.Notes on Tomato Noodle Ingredient Combinations: Spinach and lean meat should not be consumed together: spinach contains copper, while lean meat has zinc.

Copper is essential for red

blood

cell production and fat metabolism; mixing it with high-zinc foods can reduce the release of copper from such foods.

Spinach and soybeans should not be consumed together: vitamin C in soybeans may inhibit the release of copper from spinach when eaten together.

2 The cooking time for the noodles should be adjusted based on the thickness of the handmade dough.

3 The ratio of sauce to water for tomato noodle soup is suggested to be 1:6 for optimal taste.

4,5,6,9| Spinach and lean meat should not be eaten together: spinach contains copper while lean meat contains zinc.

Spinach and lean meat should not be eaten together: spinach contains copper while lean meat contains zinc. Copper is one of the important substances for the production of red blood cells.Cells and is also essential for fat metabolism. If consumed with foods that are rich in zinc, then the amount of copper released by this food will significantly decrease.

Spinach and soybeans should not be eaten together: if spinach is eaten with soybeans, vitamin C in soybeans can inhibit the release of copper from spinach.