Noodles with tomato and egg

Noodles with tomato and egg

Introduction:

"It's OK to pour tomato and eggs on noodles or rice, but noodles should be made faster."

Production steps:

Step 1: add 1000ml water to the boiler, boil, add 100g dried noodles into the boiler, stir slightly to prevent sticking to the bottom, when the water boils again, turn off the fire, add the cover and put it aside (this can prevent the noodles from boiling, and you don't need to watch, save fuel, and protect the environment)

Step 2: stir the egg and add 2G salt for standby; cut the green onion into scallion for standby, and cut the tomato into small pieces (I never peel, rich in nutrition, easy to wash)

Step 3: add 5ml vegetable oil into the non stick pan, add the eggs, stir fry, and get out of the pan (note that the oil temperature of the scrambled eggs should not be too high, the fire should not be too big, and then get out of the pan after solidification, and the eggs are hard to eat when they are fried too old)

Step 4: add sliced tomatoes, stir fry slightly, add 100ml water, add 5g sugar, stew

Step 5: after collecting the soup, add the fried eggs and turn off the heat

Step 6: now you can open the lid of the boiler. I guarantee that the noodles are just right (many years of experience), and the noodles have cold water

Step 7: put noodles on a plate, pour tomatoes and eggs on it, you can eat it

Materials required:

Tomato: 250g (two small)

Egg: 1

Dried noodles: 100g

Scallion: 10g

Vegetable oil: 10g

Salt: 4G

Sugar: 5g

Note: note two points: 1 pot into the noodles, the water boil again can turn off the fire, add the lid, stew to do a good topping, 2 eggs must not fry too old

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: salty and sweet