Tomato sauce noodles

Tomatoes are always made of sauces for pizza, pasta, etc., and appetizers. We can actually do this at home with Chinese food. Today's mix-up with you is a very good taste of meat sauce. This time, I've had a good taste in taste and nutrition, with a golden dragonfish + oatmeal eggs hanging, with fresh eggs replacing the egg powder used in regular egg flour and with fresh eggs of up to 5 per cent。

Recipe Recommendations

Egg noodles 150g
tomato one
pork 35g
onion 25g
soy sauce 1 teaspoon
cooking wine 1 teaspoon
apple cider vinegar 1 teaspoon
salt appropriate amount
corn oil appropriate amount
hot water 1 small bowl

salty and fresh
mix
three-quarters of an hour
simple

Steps for Tomato sauce noodles

Prepare your food。

Porks are washed clean and made of meat, and are added to raw salves, wine, apple vinegar, and a small amount of salt poached for more than half an hour。

Tomatoes, onions clean and cuttin。

The hot pot is poured into corn oil, then into onion onions。

I'm going to put the salted meat in and turn it up。

And pouring tomato paste into the juice。

Put a bowl of hot water and boil it with a little fire。

It's enough to boil up to a dense collection of juice, with a proper amount of salt, and fire。

Another pot will be filled with proper water and salt, and three times cold water will be added during the period, so that the noodles will be made more robust。

I'm gonna get the noodles and put them in cold water。

A few drops of corn oil, a proper amount of salt, and well-cooked meat sauce will be sufficient。

The finished product, the fresh breath, and the availability of meat is much more profitable than the outside。