Tomato and Egg Noodles

Tomato and Egg Noodles

1. Prepare ingredients: one tomato, two eggs, one green onion, 250g noodles (I made two drops)

2. Roast the tomatoes on an open flame on the stove for a while, as shown in the picture, peel them (you can also boil them in boiling water for three minutes)

3. Cut tomatoes into small pieces or thin slices

4. The eggs are beaten, slightly foamy (fried until they come out relatively soft)

5. Lift the pan, put a small amount of oil, rotate the pan slightly to spread the oil on the bottom of the pan, so that the eggs will not stick to the pan easily

6. Fry the eggs until they become chunks

7. Pour in the boiled water, add a teaspoon of salt (seasoning spoon), and cook for one minute

8. Pour in the tomatoes, bring to the boil and cook for a minute

9. Spread the noodles and cook for four to five minutes (adjust according to the actual hardness of the noodles) to turn off the heat

10. Sprinkle the chopped green onion and eat in a bowl

11. Finished picture

Tips:

1. Remind, boil the water in advance, the key step for quick hands
2. The eggs should be beaten for a while to make bubbles. The fried eggs are softer. After adding boiling water, the eggs will cook for one minute, so that the soup will be thicker and more delicious.
3. Zhongyu Fresh Egg Noodles are green and pollution-free fresh egg noodles, without egg powder, and processed by cold-chain quick-freezing sterilization mode. The finished product is flexible and smooth, with strong wheat aroma.