Ingredients: 300g of new Liangyou flour, 300g of boiled water, 2 tomatoes, carrots, onions, potatoes, celery, garlic, tomato sauce, chicken powder, sugar, vegetable oil, fresh soy sauce, salt, black pepper and coriander powder.

Exercise:

(1) 300g of flour is put into the basin. Add 300 grams of boiling water and stir with chopsticks to form a flocculent. Knead the dough into a smooth dough by hand, cover it and wake it for 20 minutes.

(2) Prepare tomatoes, carrots, onions, potatoes, celery and garlic.

(3) Tomatoes are peeled and cut into small pieces, and other side dishes are also cut into small pieces. Cut garlic into minced garlic.

(4) To make noodles, take a small piece of awake noodles and knead it round.

(5) Rub the dough into thin slices with a little force and roll it on the index finger.

(6) arranging the rolled oat noodle rolls neatly in a steamer, which is tightly arranged and is not easy to deform after steaming; Heat the wok, add some vegetable oil and heat it to 50%. Put chopped green onion and minced garlic into a wok and stir-fry until fragrant.

(7) Stir-fry tomato pieces, add tomato sauce, continue to stir-fry, add other diced side dishes, then add chicken powder, sugar 1, fresh soy sauce, a proper amount of salt and chopped black pepper, stir-fry evenly, and simmer for about 10 minutes.

(8) Take out the pan and sprinkle with coriander powder.

(9) The steamer is ignited and steamed for 5-6 minutes. Pour the vegetable marinade on the oat noodle roll and mix well.