1. Boil a pot of water and add the pasta. Wash the tomatoes, draw a cross on the top, and blanch them in the pot for one minute. Pay attention to turning the tomatoes over, so that the skin is easy to peel off.
2. Pick up the tomatoes, peel off the skin, and cut into cubes.
3. According to the instructions on the package, the pasta should be cooked for 10 minutes.
4. After the noodles are cooked, scoop them up.
5. Cut the lean meat into minced meat. I use the leftover meat filling for the buns, which saves trouble.
6. Pour about 30 to 40 milliliters of oil in the pan, pour the diced tomatoes and stir fry, press with a spatula while frying, so that the tomatoes are cooked.
7. Pour the minced meat into the pot and stir fry until the minced meat changes color.
8. Add 1 bowl of boiling water, half a teaspoon of salt, 2 tablespoons of tomato paste, mix well, cover the pot and simmer for three to five minutes until the soup is a bit sticky, and be careful not to boil it dry.
9. Pour the cooked noodles back into the pot and mix well to taste a little better. Then turn off the heat.
10. Finally, put the pot on the plate and start eating.
Tips:1. Make a cross on the top of the tomato, blanch it a few times in the water for cooking the noodles, or roast it over the fire for a while. It is easy to peel.
2. Choose ripe tomatoes so that they can be easily fried into tomato sauce. Some tomatoes are not ripe enough to be crispy and not easy to fry. Add a little ketchup to make the flavor stronger. Be careful not to boil the sauce to dry, as the noodles will not taste good if it is not enough.
