Tomato egg cream noodles
By VicentaLakin
Summer's up, I live in a place where cold noodles aren't very popular, pasta and porridge are the main foods of summer night, and my family's spicy pasta is very simple, very powerful and suitable for friends who like big mouths。
Recipe Recommendations
- tomatoes of 3
- glutinous rice flour half a catty
- Chinese cabbage at will
- eggs of 3
- salt 2 tablespoons
- chicken essence a little
- sour and salty
- cook
- an hour
- simple
Steps for Tomato egg cream noodles
1
The white powder here is two hours in advance at the ratio of 4 to 6, and then the powder can be stored permanently。
2
A little hot water, a little salt, slowly gushing。
3
The finished product is this, shape-like, long, rounded, and then sliced。
4
Tomatoes cut open
5
Eggs. Eggs with a little salt
6
Hot oil, fried eggs, a little more, so the eggs will be more。
7
Put a little more oil, fry tomatoes, put a spoon of salt in the tomatoes, and the tomatoes come out of the water in a sticky form。8
The water is boiled, the water is opened to the creeps, and when it's ripe, it floats, and then it is put in the eggs for a while。
9
Put it in the cabbage, add a spoon of salt, and a few chickens in two minutes