Tomato and Egg Noodles
1.
Wash tomatoes
2.
Scrape the skin with a small iron spoon, then draw a cross knife to tear off the skin
3.
Cut the tomatoes into small pieces and set aside
4.
Wash the shallots and chop finely
5.
Break the eggs and stir well
6.
Wash the shrimp skin
7.
Start the pot, add some hot water, add tomatoes, medium and low heat
8.
When the water has microbubbles, add the noodles
9.
Cook noodles over medium heat
10.
Add shrimp skins (shrimp skins can be put together with tomatoes)
11.
When the noodles are boiled and there is still a little white heart, pour in the egg liquid, the egg liquid becomes flocculent, then turn off the heat, cover the lid, and simmer for two minutes to make the noodles cooked through.
12.
Open the lid and sprinkle the shallots
13.
Sprinkle in the right amount of salt, a little MSG, and drop in the right amount of sesame oil
14.
A bowl of light and delicious tomato and egg noodles is ready
15.
Enjoy slowly
Tips:
1. After cooking, the shrimp skin can be put in with tomatoes
2. At the beginning, it is fine to medium and small heat, so that the taste of shrimp skin and tomatoes can be better dissolved in water, making the noodles more delicious
3. For a while, the residual heat in the pot is used to make the noodles cooked through, shortening the heating time
