Noodles with Eggs and Tomatoes
1.
Prepare the materials.
2.
Peel the tomatoes and cut into pieces with a hob, and shred the green onions for later use.
3.
Leave a little oil in the pan to heat up, sauté the chopped green onions, add the tomatoes and stir-fry to get the red oil.
4.
Pour in the right amount of soy sauce.
5.
Season with salt and bring the soup to a boil.
6.
After the water is boiled, reduce the heat, knock the eggs and put them into the soup.
7.
When the egg yolks are cooked, add the noodles, cook until there is no hard core inside, turn off the heat, add the chicken essence and stir well.
8.
Put the egg noodle soup into a bowl, sprinkle a little white pepper on the top to make it fresh, sprinkle with parsley, and a little scallion oil. A bowl of simple and nutritious tomato and egg noodle soup is ready.
Tips:
1. When nesting eggs, be sure to turn down the fire, if the fire is big, the eggs will boil and fly.
2. When cooking noodles, because it is longxu noodles, the noodles are very thin and easy to cook, so it is enough to cook for 2-3 minutes. If the time is long, the noodles will taste bad if they are bad.
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