Persimmon and Egg Cold Noodles

Name: Persimmon and Egg Cold Noodles
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs tomato; 3 pcs egg; Some Vermicelli; Some Sunflower oil; A Green onions; Some seasoning; Some salt; 1 tsp Sugar

by Blue Lemon

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

There is no exquisite tableware, no superb cooking skills, and the shooting technique is just so so, but I still have a heart to eat food, make simple but delicious home-cooked dishes, and take care of the healthy diet of my family! When I devote myself to the chai, rice, oil, salt and ginger vinegar, when the family members give affirmative praise, a small sense of accomplishment will make me feel happy up↑

Dumplings and noodles at the top, no appetite in sauna days, persimmons and eggs are the original flavor, let's have a bowl of persimmon and egg noodles!

Ingredients

3 pcs Tomato
3 pcs Egg
Some Vermicelli
Some Sunflower Oil
A Green Onions
Some Seasoning
Some Salt
1 tsp Sugar

Persimmon and Egg Cold Noodles

1. The dried noodles are cooked, put in cold water, dry the water, and put them in a larger flat plate, let cool for later use! To keep it cool, I put it in the refrigerator for a while!

2. Tomato with a knife, blanch it in hot water, peel and remove stalks, chop it and put it in a pot for later use

3. Beat the eggs, chopped green onions,

4. Heat the pan with cold oil. Whether the eggs can expand, the first oil should be a little bit more, and the second oil temperature should be 70% to 80%, that is, there is a lot of smoke coming out. Pour in the egg liquid, wait for the shape to expand and then turn over. Long, turn off the fire and set aside

5. Add a little more oil to the pot and turn on the fire, add the chopped green onion until fragrant, add a little bit of seasoning (dried ginger powder, pepper powder, aniseed powder), and the small spoon in the seasoning box is half a teaspoon. Stir quickly and evenly