1. Prepare the raw materials, peel the tomatoes and cucumbers.
2. Huoxiangye was washed and soaked in water for later use.
3. Shred cabbage and cucumber, and cut tomato into cubes.
4. Beat the eggs, heat the pan with oil, and scramble the eggs first.
5. The eggs are scrambled and served.
6. Leave the bottom oil in the pot, pour the tomato diced, and fry the red oil.
7. Add the scrambled eggs and stir-fry evenly.
8. Season with salt, light soy sauce, and prepare the tomato and egg marinade for later use.
9. Put the wet noodles into the boiling water pot, add a small amount of cold water after boiling, and then remove it after boiling.
10. Put the removed hot noodles in cold boiling water and serve them out.
11. Put the cabbage in the boiled noodle soup, blanch it, remove the cold boiled water and set aside.
12. Top with cabbage shreds, cucumber shreds, and Huoxiang leaves, and top with tomato and egg marinade.
13. Drizzle with tahini sauce.
14. Add vinegar and mix well, ready to eat.
Tips:You can also add garlic, chili oil to eat, the flavor is stronger. 250 grams of wet noodles are for two people.
