1. Scrape the tomatoes all over with a spoon and peel them easily with your hands.
2. Dice tomatoes.
3. Beat the eggs.
4. Boil water in a small pot, add the noodles after the water is boiled.
5. Turn off the heat after the noodles are boiled until soft, pour out the water and rinse with cold water several times. In this way, the noodles will not become too soft after being stir-fried.
6. Pour vegetable oil when the wok is hot for 6 minutes.
7. When the oil is hot for 8 minutes, add the diced tomatoes, change to medium heat, and stir fry.
8. Stir-fry until it becomes slightly soft, add some boiling water when the soup is slightly thicker, and continue to cook for two or three minutes until the diced tomatoes become a little soft. It should be noted that the soup must not be left too little when cooking.
9. Pour in the egg liquid and stir quickly. If the fire is very hot, you need to lower the fire at this time.
10. Stir until the tomatoes and eggs are thoroughly fused.
11. Pour all the noodles in, add salt, stir for a while, mix well and take it out of the pot.
Tips:1. Regarding firepower, you should adjust it according to your own stove. The main point is that the fire after adding eggs should not be too strong.
2. The hot water added to the tomatoes should not be less, otherwise it will be dry after adding the egg liquid.
3. Dice the tomatoes and cook until they are soft and rotten, and the flavor overflows and spreads. You don't need to add too much seasoning, the flavor is already delicious!
