1. Prepare ingredients, 500g tomatoes, 2 eggs, 50g fermented rice, 20g shallots
2.
Beat 2 eggs in a bowl, pour 1g salt, add chopped green onions, beat up and set aside
3. Pour 10g of grape seed oil into the pot, then pour the egg liquid, and stir-fry a few times to serve.
4. Pour the washed and diced tomatoes in the pot and stir fry to get the juice
5. Add a little salt to the pot
6. Pour in fermented rice and chia seeds and stir-fry evenly
7. Pour in the scrambled eggs, stir-fry evenly, and then get out
8. Pour water in the pot and boil, then pour the soba noodles
9. Turn off the heat after boiling again
10. After removing the noodles, immediately put them in the ice water that has been iced beforehand
11. After removing the noodles, top with the tomatoes and eggs prepared in advance.
Tips:1. For this soba noodles, I chose soba made of tartary buckwheat, which is more healthy.
2. Soba noodles should not be boiled for a long time. After boiling again, turn off the heat and remove them. Be sure to pass ice water, otherwise the noodles will easily become gnocchi.
