tomato and egg noodles

Recipe Recommendations

• tomatoes the 2
• eggs the 3
• fungus 6 flowers
• green pepper 1 vial
• noodles 1 handful

• original
• cook
• ten minutes
• simple

Steps for tomato and egg noodles

1

Knock the eggs into a bowl, add a little salt, and beat well with chopsticks. Put the oil in the frying pan, quickly fry the egg liquid until solidified, and serve out.

2

Cut tomatoes into slices, shred green peppers, soak and wash the fungus and pick for later use. (Tomato skins are also very nutritious, so don't throw them away)

3

Pour oil into a frying pan, add a few prickly ash to enhance the flavor, fry and remove it, add chopped green onion and shredded ginger to the pan, then add tomato pieces and stir fry. After frying the juice, add water. After boiling, add the stir-fried eggs, and then add the picked fungus, add appropriate amount of salt, simmer for a while, and then add shredded green pepper to turn off the heat.

4

I cooked the noodles before cooking, and when I woke up, I wasn't very good at rolling the noodles by hand, so I bought a small noodle press. It was very convenient to use and the dough was very evenly pressed. It's better than the noodles bought outside.

5

Cook the noodles and fish them out in cold white boiling water. They are very chewy (of course, water is only limited to summer), pour on the stewed, OK, start eating!

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