Stewed noodles with tomato and egg

Stewed noodles with tomato and egg

Introduction:

"The most common thing at home is to make stewed noodles, at least once or twice a week. In particular, this tomato and egg stewed noodles, although simple, original, but never tired of eating

Production steps:

Step 1: cut the tomato into small pieces;

Step 2: break up the eggs;

Step 3: pour some oil into the pan, heat it over high heat, and pour in the egg liquid;

Step 4: stir quickly with chopsticks to form flocs;

Step 5: pour in the tomatoes and stir well;

Step 6: add the right amount of water, salt, a small amount of monosodium glutamate, a small amount of soy sauce, boil, until the soup is concentrated, turn off the fire;

Step 7: put the stewed tomato and egg into a large bowl;

Step 8: cut the cucumber into thin strips;

Step 9: after the noodles are cooked in the pot, cool the water;

Step 10: start to taste the delicious tomato noodles.

Materials required:

Tomatoes: 2

Eggs: 3

Noodles: 1 jin

Cucumber: 2

Vegetable oil: right amount

Water: moderate

Salt: right amount

MSG: right amount

Soy sauce: moderate

Note: 1. If you want to make the tomato and egg brine thicker, you can add some starch to thicken it before it comes out of the pot; 2. Tomatoes and eggs are a perfect match by nature, so they are delicious no matter how to make them, no need to add other seasonings, just a little salt and a little oil is enough.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: Original