Today is the baby's birthday.
She is two years old.
She is becoming more and more naughty and cuter now.
The sun was very good today, but the wind was very strong. I originally planned to take her outside to take photos and play, but later I thought about it and decided to take many photos in the central garden of the community. Go back and sort it out and upload it to share it with everyone!
We were only the two of us at home at noon, so we had a simple meal and made her favorite noodles.
The tomatoes I bought this time were not very good. They were a little green and had almost no juice when frying. As a result, although the taste of the fried sauce is still unspeakable, the color is not very good.
Therefore, if you want to make tomato noodles with good color, aroma and aroma, you have to choose ripe and particularly red persimmon to make it.
tomato and egg noodles
Recipe Recommendations
- tomatoes one
- eggs one
- onion half a
- garlic sprouts 1 piece
- soy sauce small amount
- salt appropriate amount
- shisanxiang 1 scoop
Steps for tomato and egg noodles
1
Shred onions.
2
Cut the garlic sprouts into sections with an oblique knife.
3
Cut tomatoes into small hob pieces.
4
Knock the eggs into a bowl and beat them up.
5
Put a small amount of oil in a frying pan, stir-fry the eggs into omelets, and shovel out for later use.
6
Remove from another pan, heat the oil and saute the onions and garlic sprouts.
7
Add the tomato pieces and stir fry.
8
Add a spoonful of thirteen incense.
9
Add a small amount of water and stir-fry until the tomatoes are juicy.
10
Add the fried omelet before and use a shovel to divide the omelet into small pieces.
11
Cook for half a minute and add appropriate amount of salt.
12
Add a few drops of soy sauce, stir-fry well, and serve.
13
Boil water in a soup pot and add the noodles.
14
Pour the cooked noodles into a bowl.
15
Pour on the stir-fried sauce, mix well and serve.