Tomato and Egg Noodles
by English-English recipes
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Prepare tomatoes, shallots and garlic
2. Wash the tomatoes and cut into diced white, wash and cut thick wire into the bowl, beat two eggs, green onion and garlic, wash and chop finely
3. Add salt to the cooking wine and a small amount of water to beat the eggs
4. Put the oil in a pot to heat, pour the eggs into the pot and turn on medium and small fire. Stir quickly with chopsticks until the eggs are ripe
5. Put the eggs in a bowl
6. Heat in the oil in a pot, stir in the green onions and garlic
7. Pour the tomatoes and stir evenly, turn the heat to medium and low heat
8. Stir-fry on low heat until the tomatoes are juicy
9. Add salt
10. Pour in water and bring to a boil
11. Thicken thin glutinous rice and turn to low heat
12. Pour in the fried eggs, add pepper and serve
13. When the noodles are cooked in a pot, they will become white lotus, and the noodles will be boiled until they are ripe. Take out the tomato and egg soup
Tips:Add a small amount of water to scrambled eggs to make the eggs fresh
