tomato egg noodles
By ElvieMurray
Today, this bowl of noodles is a bit tortuous. Careful friends may have discovered that the cooking process is that the lamb first used a frying pan and then used a soup pot. It is not because the lamb likes to toss and a bowl of noodles takes so much effort, but halfway through the cooking, the gas is exhausted, so there is no choice but to switch to the soup pot. Fortunately, the gas was still out in time. The lamb had just fried everything that needed to be fried, and also fried what should be fried. Although there was a big turning point halfway, the taste was still "just".
Recipe Recommendations
- Chinese cabbage two pieces
- green pepper two
- Earth eggs two
- tomato one
- noodles a small handful
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- pepper powder appropriate amount
- sesame oil appropriate amount
Steps for tomato egg noodles
1
Prepare the required materials. (Please ignore the ham sausage)
2
Shred ginger, diced pepper and garlic, and cut tomatoes into slices.
3
Heat the pan with oil and saute the ginger and garlic until fragrant.
4
Add the peppers and stir fry until fragrant overflows.
5
Add the tomatoes and stir for a while, add a little salt.
6
Add a large bowl of water to boil. (The gas is out, so I switch to the soup pot)
7
Wash the cabbage while the water is boiling and tear it to the appropriate size.
8
After the water boils, put the vegetable stalks in first.
9
Add the noodles.
10
Beat in the eggs.
11
Cook until the noodles are medium ripe, and add the cabbage leaves.
12
Out of the pot. Sprinkle the green onions on the noodles, add soy sauce, sesame oil, pepper, etc. according to your taste, and serve.