Tomato and Egg Dry Noodles

Name: Tomato and Egg Dry Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some tomato; Some egg; Some Hand-rolled noodles; Some Umami Soy Sauce; Some ketchup; Some pepper; Some salt; Some Chives; Some Green onions

by floraxinxin

4.9 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

2

Compared with the general method of tomato and egg noodles, the taste is more layered, and it is convenient and simple to make. I recommend it to all the little fairies."

Ingredients

Tomato and Egg Dry Noodles

1. Prepare all the ingredients.

2. Cut tomatoes into small pieces, mince chives, chop green onions, and beat eggs.

3. After the pan is hot, add the bottom oil. When the oil temperature reaches 60% hot, add the egg and mash it to fry. The egg should be fried a bit older to golden on both sides, and set aside for later use.

4. Put the bottom oil in the pan, heat it to 60% oil temperature, add the shallots, add the tomato cubes and stir fry after cooking, add a little tomato sauce and continue to fry for a few times, then add hot water, add a little salt and pepper after boiling When the soup thickens, turn off the heat to bring out the powder, and sprinkle with chopped green onions.

5. Put the bottom oil in the pan, add a little pepper when it is 60% hot, turn off the heat when it changes color, pour the hot oil on the chives, then you can mix it with the noodles and start it.