Eggplant Noodle Soup

by Xiancao'er

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I remembered that when I was pregnant, I vomited everything I ate. From the time I was pregnant to the delivery bed, I vomited so badly. But there is such a thing that I have never vomited no matter how I eat it. From then on, I, who liked it, couldn’t do without it. Maybe you guessed it, because it has its shadow in many of my dishes. It is tomatoes.

Ingredients

Eggplant Noodle Soup

1. Prepare flour, tomatoes, eggs, and green onions.

2. Wash the tomatoes and cut into small orange petals; knock the eggs into a bowl and beat them apart; chop the green onions finely and set aside.

3. Add an appropriate amount of cold water to the flour and use chopsticks to mix it into noodles.

4. Heat oil in a pot and sauté the diced green onions.

5. Pour the tomatoes and stir fry to get the juice.

6. Add appropriate amount of water, boil, pour in the egg mixture, and use a spatula to loosen it.

7. Pour in the mixed noodles and slowly push them away with a spatula to avoid clumping together.

8. After 2 minutes, the noodles will float, add salt and black pepper.

9. Adjust the flavor and serve in a bowl.

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