Tomato and Egg Noodles
1.
Wash the eggs and beat them evenly in a bowl. Wash the tomatoes and cut into pieces. Cut one green onion into small pieces, and cut the green onion leaves into small pieces and place them separately.
2.
Put a little oil in the pan and heat it up, pour the eggs, stir fry after a while, to avoid the eggs from being too broken (I use the induction cooker because of uneven heating, so the egg in the middle will cook faster, and the egg in the surroundings will be cooked. Slow, need to stir).
3.
Turn off the heat and use the remaining heat in the pan to stir-fry for a few times until it is cooked through. Set aside.
4.
Put a little oil in the pan, add the green onion and white segments and stir fry.
5.
Add the tomato cubes and stir fry after the aroma comes out.
6.
After the surface of the tomatoes has softened, add the tomatoes that have just been fried.
7.
Add 1.5g of salt and 10g of tomato sauce and stir-fry evenly. If the pot is dry, pour a little water and stir-fry evenly.
8.
Put it into a bowl and set aside.
9.
Add 500g of water to the pot and boil, add the tomatoes and eggs that have just been picked up.
10.
Add 2.5g of salt, 2g of chicken powder, and 1g of monosodium glutamate, stir evenly, boil again, and take out the tomato and egg soup for later use.
11.
Add a proper amount of water to the pot and add 150g of dried noodles after a slight boil.
12.
Cook the noodles (you can use chopsticks to break a piece of noodles to see if there is white core inside, and the ones without white core are already cooked).
13.
According to the thickness of the noodles you like, make the right amount of noodles, add the right amount of tomato and egg soup, and sprinkle with a little green onion.
Tips:
1. You can choose to put or keep the tomato sauce according to your own preferences.
2. The above dosage is for 2 people. I didn't take the whole shot, only a small bowl.
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