Tomato and Egg Noodles
1.
Prepare the ingredients you need
2.
Clean the tomatoes, mark the surface with a knife, boil the water in the pot, add the tomatoes and cook for about 2 minutes, the skin separates
3.
Peel off the skin, cut into small pieces, set aside
4.
Beat 2 eggs in the basin and beat
5.
Heat the pan, a little oil, lay the egg liquid, fry in the pan and cut into small pieces, set aside
6.
Heat the pan, add the bottom oil, add the tomato cubes, stir fry, and fry the soup
7.
Put in a spoonful of tomato sauce
8.
A spoonful of sugar to taste
9.
A spoonful of starch, add appropriate amount of water to thicken, set aside
10.
Put the scrambled eggs in the pan
11.
Add a bowl of water, boil, add a spoonful of table salt
12.
Then add the adjusted water starch, boil and serve
13.
Add appropriate amount of water to the pot, add a little corn oil
14.
Start by rolling the noodles under the boil. After they are cooked, let them pass in cold water, remove them and put them in a bowl, and add the boiled tomatoes on top.
Tips:
When the hand-rolled noodles are cooked, just cook them, so you don’t need to cook them for too long.
