1. Wash all the ingredients. Cut tomatoes into diamonds, shred onions, dice small green onions, take a small section of the white onion and cut into thin slices, and take a small section of the green onion and cut into wide slices (or thin slices), and set aside. Reserve 50% diced shallots and a few slices of raw tomatoes for the last step.
2. Put the rapeseed in boiling water, cook and remove, set aside for later use.
3. Boil the rapeseed soup, skim off the froth and set aside. The amount of rapeseed soup is 1.5 or 2 times the volume of tomatoes. At the same time prepare a room temperature egg.
4. Heat the sunflower oil, heat the oil to high, and adjust the heat to medium-high. At this time, beat in the eggs and let them spread out naturally. Before the egg yolks are fully cooked, sprinkle a little salt and the prepared scallion white flakes to make the scallion white The thin slices enter the inside of the egg yolk, wait for the yolk to be cooked and solidified, and wrap the thin green onion slices. At this time, the fried egg can be taken out and set aside for later use.
5. After the fried eggs are taken out, use the remaining oil to fry the green onion segments and onion shreds and sauté fragrant.
6. Then turn the heat to medium high, fry the tomatoes and 50% shallots. After the tomato skin is soft and rotten, press the tomatoes into small pieces with a spatula, add salt and monosodium glutamate, and stir-fry until thick. The heat is gradually adjusted as the concentration of tomatoes increases, and the green onions are not pasteurized.
7. Pour in the reserved canola soup, adjust the heat to medium-high, mix the canola soup with the fried tomatoes, wait for the soup to boil, adjust the heat to medium-low, add the vermicelli and cook. The softness of the noodles is controlled by the individual's taste. The cooking time in the picture is about 3 minutes.
8. The noodle soup is out of the pot, sprinkle with the reserved 50% shallots, put on the raw tomato slices, and finally cover the fried eggs and rapeseed prepared before, let the tomato soup immerse the fried eggs, and it is done.
Tips:1. The salt in the noodle soup can be 15% more than usual, and the soup and thin noodles will be more delicious.
2. Stir-fry tomatoes with light oil. Overly fragrant oil will make the noodle soup greasy.
3. The small rapeseed should not be boiled for a long time, it can be cooked thoroughly, and it can keep the deep emerald green unchanged.
4. The cooking time of fine noodles should not be too long, and the time for soaking after filling the bowl should be estimated. The fine noodles are easy to soak.
5. The eggs should be individually salted during frying.
6. If the rape broth loses too much during the cooking process, add proper amount of boiling water to continue cooking.
7. Eat while it's hot, take care to prevent scalding ^_^
