1. Put flour, salt and water into the automatic noodle machine to make noodles for later use;
2. Add a little salt to beat the eggs, cut the tomatoes and eggplant into small pieces, and chop the green onion and ginger for later use;
3. Heat up the pan and heat the oil, add the eggs, stir fry into pieces and serve;
4. Once again, put the peppercorns in the wok on a low heat and cook the oil, fry them until fragrant, and remove them.
5. Add tomatoes and stir fry for a while;
6. Add the eggplant and stir fry for a while;
7. Add appropriate amount of boiled water and a little light soy sauce and cook until the soup slightly thickens;
8. Add the scrambled eggs and mix well;
9. Finally, add a little salt, mix well, turn off the heat and set aside;
10. From the boiling pot, pour half a pot of water to boil, add the pressed noodles and cook them out;
11. Pour in the cooked double eggplant egg 𠧧, add a little pepper, salt, sesame oil and monosodium glutamate, mix well and eat.
12. Finished picture
