1. Put half a pot of water in the pot.
2. Put a spoonful of salt in, cover and bring to a boil over medium heat.
3. After the water boils. Put in the pasta.
4. Cook until the seedlings become soft, stir into the pot with chopsticks, turn the heat down a little, and cook slowly. The lid is half open. If you close the lid, be careful to watch out for water overflow.
5. In the meantime, I prepared Bolognese, which I fry by myself, and then freeze it for later use.
6. When the pasta is cooked, it can be easily broken with chopsticks. Remove into a bowl with cold water.
7. Let the pasta cool slightly, drain the water, pour in a little corn oil, and mix well to prevent the pasta from sticking.
8. Wash the pot, dry it with kitchen paper towels, turn on a low heat, add butter, and wait until the butter melts.
9. Pour the meat sauce. Stir fry for 10-15 seconds and stir evenly.
10. Add the oiled pasta and stir fry evenly.
11. Stir-fry for 30 seconds, add half a spoon of salt to taste, and stir-fry evenly.
12. Add a little tomato sauce and continue to stir-fry evenly. Turn off the fire. Keep the lid on for a while.
13. Then in a non-stick pan, turn on a medium-low heat, and pour 10-15 ml of corn oil.
14. After the oil is warm, knock in the eggs, do not move, let the egg whites solidify, and fry slowly.
15. Shake the pan and when the egg can move by itself, use a spatula to help turn it over and fry the other side. Or you can turn the egg directly on the other side by turning the pan. If you want to eat Tang Xin, fry it for a while, if you want to eat a hard-boiled egg, fry it for a while, turn the noodles frequently, and don't fry it!
16. After the eggs are fried, the pasta can be served and served!
Tips:1. Use low heat to fry the omelette. It tastes good when it is cooked slowly. 2. Remember to add salt to the pasta.
