Tomato and Egg Hot Noodle Soup
1.
Tomatoes and eggs ready
2.
Tomatoes cut into small pieces
3.
Heat the pan with cold oil, add the cut garlic slices into the pan and stir fry until the aroma
4.
Stir the tomato chunks in the pan
5.
Pour in the right amount of hot water and boil. At this time, the tomato skin has been separated from the tomatoes, so you can use chopsticks to pick it out from the pot
6.
After the water is boiled, add the noodles, spread them with chopsticks to prevent adhesion, and continue to cook on high heat
7.
When the noodles are cooked to 8 minutes cooked, you can sprinkle a little salt
8.
Pour the beaten egg liquid on the boiling place of the soup in the pot, wait for the egg flower to solidify, turn off the heat, and sprinkle the chives
9.
Sour and moisturizing
10.
Quick Noodle Soup
Tips:
If you don't like the skin of tomatoes, you can make a cross knife first, then boil it in a pot of water, peel the skin, then cut into pieces and fry in the pot; other seasonings can be adjusted according to taste.