1. First slice the tomatoes, then cut into sections, and then dice; mince the garlic; pour an appropriate amount of cooking oil in the pot; turn on the fire.
2. Shred carrots; cut the stems and leaves into sections separately
3. Stir-fry the tomatoes over the fire until the red oil comes out. After the tomatoes are soft, they can be crushed with a spatula.
4. Open the whole egg and pour it in, then stir it quickly with a spatula.
5. Add carrot shreds and green vegetable stems, add appropriate amount of salt and chili sauce, and stir fry.
6. Spread the green vegetables leaves on top, add appropriate amount of water to submerge the side dishes below
7. Place the noodles evenly on the green cabbage leaves, you can put the rice shape, cover the pot and simmer for 5-8 minutes.
8. Open the lid and stir to open the pot.
9. Finally, sprinkle with parsley and chopped green onions. (The green onion is gone, so I didn’t put it)
Tips:You don’t need to do this for scrambled eggs with tomatoes. They can be fried separately. It is more convenient for me. If you serve two people, put an extra egg and sprinkle more noodles~
