Mixed noodles with tomato and egg
The method of mixing noodles with tomatoes and eggs is very simple, allowing people without any kitchen foundation to make delicious noodles. Of course, for those senior cooks who fight in the kitchen every day, it is not worth seeing at all. It is just for the would-be little cooks. The would-be little cooking women believe in themselves and immediately start making some subtle adjustments based on their own tastes to make their own delicious food.
Recipe Recommendations
- surface appropriate amount
- eggs appropriate amount
- edible oil appropriate amount
- green garlic appropriate amount
- refined salt appropriate amount
- pepper appropriate amount
- salty and fresh
- mix
- ten minutes
- simple
Steps for Mixed noodles with tomato and egg
1
Pour clear water into the soup pot and bring to a boil over high heat. When you see the bubbles, turn to medium heat. Add salt and cooking oil, add the noodles, cook, and remove with a colander for later use.
2
Cut the tomatoes into slices, not too small to prevent the tomato juice from being lost; beat the eggs in a bowl, add some refined salt, and stir well; cut the green garlic into cubes.
3
Add oil into a frying pan, heat the oil over high heat until 60% heat, gently pour in the egg liquid, and stir it up with a shovel. After the egg liquid is basically solidified, serve out for later use.
4
Add the oil into the frying pan, add the green garlic and saute until fragrant.
5
Add the tomatoes and stir-fry for a while, use a shovel to mash the tomatoes into small pieces. You can see that the tomato soup is overflowing.
6
Add appropriate amount of refined salt, fresh shellfish sauce, and pepper and stir well.
7
Pour in the scrambled eggs, stir fry evenly, and turn off the heat.
8
Pour in the cooked noodles and stir well with chopsticks.Mixed noodles with tomato and egg Make Tips
Cooking Noodles: A. While cooking noodles, stir a few times with chopsticks to prevent sticking at the bottom. If you are cooking a lot of noodles, it is recommended to cook them in batches; this ensures good texture and prevents the pot from boiling over; B. Adding salt and cooking oil to the boiling water can also prevent the noodles from sticking and make the cooked noodles more chewy and elastic; C. To determine if the noodles are done, pick up a strand with chopsticks and gently break it; if the center still shows white, it indicates it is not fully cooked yet; D. Be sure to use plenty of water for boiling noodles. This is especially important for beginners; it is recommended to use a deep container like a soup pot; E. If using fresh, soft noodles such as hand-rolled noodles, wait for the water to boil, then gently shake off the excess flour from the surface, place them in the pot, and stir gently with chopsticks to prevent them from sticking together. Stir-frying Tomato and Eggs: Do not add MSG or chicken essence to tomato and eggs. Eggs themselves contain a high amount of glutamic acid and a certain amount of sodium chloride. If MSG is added, these two substances will generate a new substance upon heating—monosodium glutamate, which is the main component of MSG—thereby masking the natural umami flavor of the eggs.