1. Prepare the ingredients for tomato scrambled eggs.
2. Beat the eggs into a bowl, add half a teaspoon of salt to mix evenly, soak the tomatoes in salt, wash and cut into dices, chopped green onions, and minced ginger.
3. Pour an appropriate amount of sunflower oil in a hot pan and when the oil is 70% warm, pour in the eggs and scramble until the egg is solidified and expanded.
4. The egg liquid swells and solidifies, pour into the diced tomatoes and stir fry, add a little salt, and fry until the tomatoes are soft and juicy.
5. Add water to the boiling pot to prepare the noodles for cooking. While boiling the water, take a bowl and put an appropriate amount of salt in the ground ginger, and add 150ml of boiling water for later use.
6. When the boiling pot water is boiling, the next two or two dry noodles need to be stirred with chopsticks.
7. Add the washed spinach and cook together. When the dried noodles are soft and free of white hearts, they are cooked.
8. Pick it into the bowl.
9. Pour in the fried tomatoes and eggs.
10. Stir up the spinach and put it in a bowl, it is nutritious and delicious, you can enjoy it!
11. It's too delicious and eat it quickly.
Tips:1. When scrambled eggs, put them in when the oil temperature reaches 70% hot, so that they will be fluffy. 2. Because salt is added to the noodle soup bowl, you need to add a little bit to the egg.
