1. Prepare the ingredients
2. Shred the onion and pepper, soak the fungus in hot water and cut into small pieces, mince the garlic, smash the egg and stir evenly, set aside
3. Use a knife to make a cross on the tomato skin, and then use the boiling water to pour it directly on it, so that the skin of the tomato can be easily removed
4. Cut the tomatoes into small pieces and set aside
5. Pour oil in the pan to heat up, pour in the eggs and continue to stir fry them, and then pour out the eggs for later use (don’t take too long, just clump it)
6. Wash the pan, pour the oil and heat, stir fry the green peppers and onions, and pour out for about 2 minutes
7. Then wash the pan, heat the oil, pour the tomatoes and stir fry, to fry the tomatoes out of the red soup, then add 3 teaspoons of tomato paste and stir fry for about 1 minute
8. Add onions and green peppers, add eggs and black fungus, and evenly wrap the tomato paste on the eggs, the soup in the pot will thicken (about 2 minutes) and it is almost the same
9. Finally, add an appropriate amount of salt (salt can be more, because you need to toss the noodles), add monosodium glutamate, and stir-fry the pepper evenly.
10. Boil the water for the bottom noodles, pour the egg noodles, stir in the pot with chopsticks to prevent sticking to the bottom of the pot, cover the pot and let it stuffy for a while, cook until the noodles are not hard
11. Prepare a pot of warm water, pass the cooked noodles over the water, and remove (this can prevent the noodles from sticking together) to control the moisture
12. Put it on the plate, just add the bittern, fragrant...
13. Finished picture
Tips:The time of the bottom noodles is controlled by everyone’s preference. Some people like the noodles to be harder. When the tomatoes are fried, they need to be simmered for a while until the soup becomes puree.
