Classic tomato egg noodles
By VicentaLakin
There is no more classic pasta than tomato eggs, especially in the summer, when the red and sour tomatoes are especially appetizers, and they pour a pot on the noodles with their hands and grunt a bowl into their belly. Noodles are cooked with cold water, which is cooler and smoother。
Recipe Recommendations
- sour and salty
- cook
- half an hour
- ordinary
Steps for Classic tomato egg noodles
1
Noodles are ready: tomatoes, oilseeds, onions are washed clean; noodles are free to choose the type they like, or the taste of the pasta or the groceries。
2
A small spoon of about 5 grams of cool water was added to the eggs; onions cut the end and tomatoes cut the small pieces。
3
Hottening the boiler, pouring a little oil, pouring egg fluid and onions into the pot, disassembling it with chopsticks, and making it available. Eggs eat oil, which is good, but which is bad for their health. A little cold water pours in the eggs makes the eggs softer, and the use of non-cudents does not reduce the amount of oil in the egg pan。
4
There's no need to pour oil in the pot, and it's going to fry the tomatoes。
5
Covered with a lid and boiled for three minutes by a little firecracker, which makes the tomatoes sore, with a little salt and a little sauce。
6
When the eggs are evenly mixed into the pot, they can be mixed up with a few of them, which is what tomatoes are called “polymers” in some places。
7
Another pot will boil water, and when the water turns, the noodles will come into the pot. We use fresh noodles, which are easily ripe. If the dry noodles are used, they can enter the noodles when the water is open, thus reducing the speed at which the noodles mature; they will be made when they are boiled without white cores, and the cold water will come into the noodle bowl。
8
The oil cores are burned in the soup for three seconds, and cold water keeps the green colour。
9
Tomato egg noodles, lighten upClassic tomato egg noodles Make Tips
1. Tomatoes who choose gravy, cut small tinkles, make it easier to make soup with a lid, without the need for extra cooking, which dilutes the soup and affects the taste; soy sauce is not too much, so it is not too dark to affect the face of the noodles. 2. Refuelling cores, in addition to each other ' s colours, add dietary fibres that are more digestive。