tomato and egg noodles

Recipe Recommendations

• tomatoes appropriate amount
• noodles appropriate amount
• eggs appropriate amount
• onion appropriate amount
• broth appropriate amount

• original
• cook
• ten minutes
• ordinary

Steps for tomato and egg noodles

1

Peel the tomatoes (it's easy to strip the skins off if they are scalded with hot heat).

2

Cut tomatoes and fungus into diced pieces.

3

Put oil in the pan, heat the oil, pour in the egg liquid and stir-fry until egg drops, and serve out.

4

Add additional oil, heat the oil and saute the chopped chives, add the tomatoes and stir fry. When the tomato soup overflows, add the scrambled eggs and fungus and stir fry for a while (you can add a little white sugar, if you think the tomatoes are too sour, but only add a little).

5

Then add the stock and cook until it tastes delicious (I think the water must be less). Cook it for about five minutes, until the tomatoes become soft and the soup turns red, stir clockwise until the soup becomes thick, you can feel the resistance when you push the shovel lightly, add salt (more salt), MSG, sesame oil, and then pour it out into a noodle bowl.

6

Start another pot of water and cook the noodles.

7

When the noodles are ready, pour into a noodle bowl filled with tomato soup, sprinkle with cilantro, and fragrant.

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