Longxu Noodles with Tomato Sauce and Egg
1.
Wash the side dishes and set aside.
2.
Shred cucumber, slice green onion, mince ginger, peel and dice tomatoes.
3.
Beat the eggs into a bowl, add salt, add the cooking wine to get rid of fishy, beat them with chopsticks. (The eggs are made of earthen eggs, which can be increased or decreased as needed)
4.
Pour the right amount of cooking oil into the wok, pour in the egg liquid, stir fry into chunks, set aside.
5.
Put the green onion and ginger in the pot and stir fry to create a fragrant aroma.
6.
Pour in diced tomatoes, stir fry for red soup, add soy sauce.
7.
Add oyster sauce.
8.
Stir-fry evenly, pour in the scrambled eggs, add half a bowl of boiling water and a little salt, simmer for about 5 minutes and turn off the heat.
9.
Put the longxu noodles in a pot of boiling water and cook them out.
10.
Put the noodles in a bowl, pour in the fried egg in tomato sauce, and add the sliced cucumber.
11.
Finished picture.
12.
Fresh and delicious, full of flavor!
Tips:
Putting cooking wine in the eggs can remove the fishy smell, and the tomatoes can be easily peeled by scouring them in a pot of boiling water with a cross knife. The finished product is delicious and delicious!
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