Tomato and Egg Noodles-simple and Detailed Nutritious Food
1.
Pour clear water into the soup pot, bring to a boil on high heat, turn to medium heat when you see the bubbling, add salt and cooking oil, add the noodles and cook them with a colander to remove for use.
2.
Cut the tomatoes into cubes, not too small to prevent the tomato juice from losing; beat the eggs in a bowl, add a little salt, and stir well; cut the green garlic into cubes.
3.
Add oil to the wok, heat the oil to 60% over high heat, gently pour in the egg liquid, and stir it with a spatula. After the egg liquid has basically solidified, set it aside.
4.
Add oil to the wok, pour the green garlic and sauté until fragrant.
5.
Add the tomatoes and stir-fry for a while, pound the tomatoes into small pieces with a spatula, you can see the tomato juice overflowing.
6.
Stir in appropriate amount of refined salt, fresh shellfish sauce, and pepper.
7.
Pour in the scrambled eggs, stir-fry evenly and then turn off the heat.
8.
Pour in the cooked noodles and stir evenly with chopsticks.
Tips:
Cooking noodles: A. In the process of cooking noodles, stir a few times with chopsticks to prevent the bottom from sticking. If there are a lot of noodles, it is recommended to cook them in batches, so as to ensure the taste and not overflow the pot; B. When it is boiling Adding salt and cooking oil to the water can also prevent the noodles from sticking, and can also make the cooked noodles more chewy and elastic; C. To identify whether the noodles are mature, you can pick up one of the noodles with chopsticks and gently clip them. If you see the center of the noodles If it is still white, it means that it is not fully cooked; D. The noodles must be cooked with more water. Especially for the little housewife who is trying for the first time, it is recommended to use a deep container such as a soup pot; E. If you use your hands to roll fresh and soft noodles such as noodles, after the water is boiled, gently shake off the excess flour outside the noodles and put them in In the pot, stir gently with chopsticks to prevent sticking together.
Scrambled Tomatoes and Eggs: Do not add MSG/Essence of Chicken in Tomato Scrambled Eggs. The egg itself contains a large amount of glutamic acid and a certain amount of sodium chloride. If MSG is added, these two substances will generate a new substance-sodium glutamate, which is the main component of MSG. The umami taste has been concealed instead.
