Tomato and Egg Noodle Soup
1.
Prepare the materials in the main ingredients
2.
Mince the garlic, cross the tomatoes with a knife, and scald the skin with boiling water to remove the skin of the tomatoes. If you don't care about the skin, don't peel it. Peel the tomatoes and cut into small pieces.
3.
Add appropriate amount of vegetable oil in a hot pan, add minced garlic and sauté until fragrant, over medium heat, and stir-fry the tomatoes until the red sauce comes out.
4.
There are many ways to lay eggs. You can stir-fry them in advance, or put them in the soup. The shape of the eggs will be different at different times. You can choose them according to your preference. After I fry the tomatoes, beat the eggs and stir-fry them in the pan.
5.
When the eggs are basically solidified, add an appropriate amount of boiling water, because it is noodle soup, add more water, about 800 ml. Add 2 tablespoons of chicken essence and 2 tablespoons of light soy sauce. Bring the water to a boil.
6.
After the water is boiled, add the noodles, turn to a medium-low heat and cook for about 5 minutes, until the noodles have no hard cores.
7.
Wash the garlic moss and cut into 1 cm pieces, put the noodles in when they are about to come out of the pan, bring to a boil, and you can go out of the pan!
Tips:
The time and method of laying eggs depends on personal preference. If you don't like condiments such as chicken essence and light soy sauce, you can also add salt.
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