Tomato egg noodles

I wrote about this tomato egg in the middle of a hot iron strike, because I had just blown up the souffle, and some of my classmates insisted that I make a few easy breakfasts. When I had an "Egg Mask", one of my high school classmates said to me, "There's no better way to eat egg paste than to make eggs and tomatoes out of juice, with water and soup." Indeed, such an aspect is a memory shared by many of us. In fact, the eggs, which are torn apart with chopsticks, which in the course of which the air is torn out of the egg fluid, which is to be fried with pork oil, mixed with tomatoes, and water, which is to be filled with soup, which is to be put on the board, will produce a full bowl of fragrance soup, which is thicker than the whole egg。