An authentic way to make tomato and egg noodle soup, tomato and egg noodle soup

The authentic way to make tomato and egg noodle soup is to put oil in the pot, put the tomatoes in the pot and stir-fry them to make it sour, and then put water on it, after the water boils, put the noodle soup in the pot, put salt in the pot and take it out before it comes out of the pot.

First of all, you can fry the tomatoes in an oil pan, add a little egg and a little water, and then cook for about 30 minutes before drinking, which is particularly delicious.

First, the eggs and tomatoes are stir-fried into tomato scrambled eggs, then the boiled noodles are added to the pot, and after the noodles are cooked, the tomato eggs and noodles are mixed.

In this regard, the preparation method is relatively simple, under normal circumstances, you must fry the tomatoes until they are soft and juicy, and then add a spoonful of water starch, and then add eggs, so that the effect is relatively good.

The authentic way to make tomato and egg noodle soup is to put. When the noodles are boiled in a pot, cut the tomatoes into slices. Then put it in a pot and cook it.

The authentic way to make tomato and egg noodle soup is to make tomato and egg soup first. Then use another pot to cook the noodles. Finally, scoop the soup and scoop the noodles into the soup.

The authentic way to make tomato and egg noodle soup is to put the tomatoes in a pan and fry them, and then beat the eggs into the noodles, so that the tomato and egg noodle soup is made.

Cut the tomatoes into small pieces, put them in the pot and cook until they are cooked in seven or eight pieces, and then slowly pour the beaten eggs into the tomato soup.

The authentic way to make tomato and egg noodle soup is to cut the tomatoes into cubes and sauté the tomatoes first. Then add the noodles and finally the poached egg.

Hello, put the tomatoes in the pot and fry them, then put in the water, and then put the noodles in after boiling, so that the cooking is very delicious and the taste is very good.

Stir-fry the tomatoes and eggs, then put the water down and put them on the noodles.

The authentic way is to cook the noodles first, then make tomato and egg soup, and then put them together and boil them for a while.

Cut the tomatoes into small cubes, beat the eggs and put the tomatoes in the oil and fry them first. Tomato juice. Then add water to the noodles and finally sprinkle the eggs on top.

The authentic method of tomato and chicken noodle soup is that I first cut the tomatoes into small pieces, and the egg noodle soup can be mixed evenly in the flour using eggs, so that the egg noodle soup is not only nutritious and delicious, but also very delicious.

The key step in the authentic method of tomato and egg soup is to fry the tomatoes until they are soft and juicy, and then sprinkle them with starch and then sprinkle the eggs, so that the best effect can be achieved.

The most authentic method is to fry the tomatoes in oil, boil them in the sky, and then crack the eggs into the soup.

Tomato and egg noodle soup, if you want to make it delicious, first divide the tomato is dare to pick up, you can put the tomato in the pot, give him a noise, after this red oil, the delicious tomato and egg noodle soup is ready.

The authentic method of tomato and egg noodle soup Authentic method That's how to do it I haven't eaten this before.

<> "Tomato and egg noodle soup.

Ingredients: 1 tomato, 1 noodle, 1 egg, Shanghai green.

Seasoning: tomato paste, salt, light soy sauce, oyster sauce, minced green onion, minced garlic.

Cut the tomatoes into cubes with a cross knife on the top, blanch them in boiling water for a few minutes on all sides, and cut them into pieces. Clan's attack.

Beat the eggs, add a little salt, stir well, put a little oil and fry into small pieces, and set aside; Saute the minced chives, pour in the tomato cubes and stir-fry to remove the juice, add 1 tablespoon of tomato paste, pour in the eggs and stir-fry until it fully absorbs the tomato juice.

Pour in water and cook into tomato soup, add half a spoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce mix well in the soup, boil the water, add the noodles to cook, put it in a bowl and sprinkle some chopped green onions.

tips ：

With lard, the taste will be more fragrant, and you can use ordinary oil.

This article will arrange a special tomato egg noodle for you, the characteristics of this tomato egg noodle are in**? The first feature is that this tomato egg noodle is made fresher and more fragrant than adding chicken essence and monosodium glutamate without adding chicken essence and monosodium glutamate; The second feature is to maximize the characteristics of the tomatoes. Let's reveal them one by one.

Start by whipping four eggs into a bowl, stirring well, and setting aside. The following is used to replace chicken essence and monosodium glutamate is to use the chicken soup made of old hens and shiitake mushrooms to enhance the freshness and fragrance, which is pure natural chicken essence monosodium glutamate. Prepare four more tomatoes and put them with a cross knife to make it easier to peel.

After the tomatoes are ready, boil a pot of boiling water, turn off the heat after boiling, put the prepared tomatoes in the boiling water, cover the pot, blanch for five minutes, after five minutes, wait for the tomatoes to cool slightly and peel them, cut the tomatoes into dices, cut them and put them aside for later use, then prepare two shallots and cut them into green onion segments, and then prepare 100 grams of tomato sauce to enhance the aroma and color of the tomato soup.

First put a spoonful of salad oil in the pot, after the oil is hot, put in the prepared egg liquid, and then fry the eggs over medium-low heat until puffy, and when the surface is slightly yellow, the oil is controlled out of the pan, so that the fried eggs are fluffy and fragrant. Add a little salad oil to the bottom of the pan again, then add the chopped tomatoes, stir-fry slowly over medium heat until the sauce is stir-fried, stir-fry until the sand is turned, add the tomato sauce prepared in advance, stir-fry until even, and pour in the prepared broth.

Then bring to a boil over high heat, and after boiling, we will season it. Add 15 grams of salt and 2 to 3 grams of pepper, season and cook over medium heat for 2 to 3 minutes to allow the stock to blend well with the tomato sauce. Then pour in the eggs we have prepared, as well as the chopped tomato pieces, and cook again over medium heat for two minutes, so that the aroma of the eggs can fully integrate into the soup, and at the same time, the eggs can be absorbed and filled.

When the time is up, the soup becomes very mellow, and then the green onion segments we have prepared are added, and after they are put on a plate, the tomato and egg soup is ready.

Next, let's cook the noodles, first boil the water over high heat, put in the alkaline noodles, cook the noodles until they are eight ripe, pour in a spoonful of cold water, let the noodles shrink quickly, and achieve a strong taste, and then quickly get out of the pot, put in a bowl, quickly pour a little sesame oil, and then mix the noodles well. This will make the noodles taste smoother, and this nutritious and delicious tomato egg noodle dish will be made.

Ingredients: Tomatoes a.

Eggs a.

A handful of noodles.

Green onion in a small section.

A handful of greens.

Preparation of noodles in egg soup with tomatoes.

Prepare the ingredients, beat the eggs into a bowl, fry the eggs in a pan with oil and shovel them out for later use, add the oil at the bottom of the pot to chopped green onions and stir-fry until fragrant, add the chopped tomatoes and stir-fry the juice Tomato egg soup noodles Step 1

Add water to the tomatoes and stir-fry the juice, add an appropriate amount of water to boil, add the noodles, cook until they are broken, add the greens and scrambled eggs, add salt, chicken essence and light soy sauce and stir well to serve the tomato and egg soup noodles Step 2

To prepare the noodles in tomato egg soup Step 3

Ingredients: Tomatoes for two.

A handful of somen noodles.

Purified water 100 ml.

Soy sauce 1/2 tablespoon.

3 sprigs of coriander.

Tomato and egg noodle soup preparation.

Tomatoes cut into small pieces to prepare tomato egg noodle soup Step 1

To prepare the noodle soup with chopped ginger and tomato and egg Step 2

To prepare the parsley spare tomato egg noodle soup Step 3

Heat oil in a pot, add minced ginger, tomato and egg noodle soup Step 4 After simmering the ginger for a while, add the tomato and stir-fry, add a little soy sauce and salt to the tomato and egg noodle soup Step 5 After the tomatoes are fried until they are eight ripe, pour in purified water and tomato and egg noodle soup Step 6 After the water boils, put in the noodles and tomato and egg noodle soup Step 7 Finally, beat the eggs and throw them into the soup and add coriander. Start eating tomato and egg noodle soup Step 8

You can add an appropriate amount of sesame oil.

How to make tomato and egg noodle soup, cut the tomatoes into thin slices and put them in a pot and stir-fry. Of course, I also put oil in the rice first, and then stir-fry. Then put the noodles in the pot after the heaven put the pot boiling, and then put the eggs. Beat into a pot, cook and serve.

Need to prepare in advance:

Two tomatoes, two eggs, two spoons of water, a pinch of green onion, a clove of garlic, a pinch of coriander, a spoonful of soy sauce, an appropriate amount of pepper, and an appropriate amount of salt.

Preparation of egg noodle soup with tomatoes:

1. Gather the ingredients, chop the tomatoes, beat the eggs, beat two spoons of water, chop the garlic and shallots, and chop the coriander for later use.

2. Heat the oil in the pot, pour the eggs into it, fry and serve.

3. Put the green onion and garlic in the pot, then pour in the tomatoes and fry until soft.

4. Put the eggs in, add water and bring to a boil.

5. Start cooking the noodles in another pot.

6. After the noodles are cooked, put them in a bowl, add soy sauce, pepper and salt to the tomato egg soup to taste, pour them into the noodles, sprinkle with coriander, and finish the tomatoes and eggs.

Diagram of the finished noodle soup.

1. Wash the tomatoes and cut them into cubes.

2. Crack the eggs into a bowl and stir well.

3. Boil the noodles in a pot of boiling water and let them cool.

4. Put oil in a wok, add diced tomatoes and eggs and scramble until the egg liquid solidifies.

5. Add stock (water), tomato paste, salt and noodles and cook together.

6. Turn off the heat, add chicken essence to taste, put it in a bowl, and sprinkle with chopped green onions.

In such weather, it takes a lot of courage to go out. When I got home at noon, it was cold, I felt even colder than when I went to work in the morning, what did I eat? Make eggs and tomatoes and dragon whiskers hot noodle soup, a bowl of hot noodle soup soothes people's hearts, from the stomach to the heart, in such weather, there is no more comfortable food than hot noodle soup, which can not only warm up the body, but also eat often, not like hot pot, eat too much but it will be hot and dry.

Although the tomatoes now do not have the taste of summer, they are much stronger than those in winter, egg tomatoes are an excellent partner, and they are the taste that ordinary vegetables can't make.

Friend, is it still cold in there? If the temperature drops, make a bowl of hot noodle soup to warm your stomach and heart.

Eggs, tomatoes, and dragon whiskers hot noodle soup].

Ingredients: 2 eggs, 2 tomatoes, 120 grams of dragon beard noodles, 50 grams of leeks, 50 grams of mung bean sprouts, 3 coriander, appropriate amount of ginger, shallots and garlic, appropriate amount of salt, a little white pepper, an appropriate amount of oil, and a little sesame oil.

Specific method] first boil the water, wash the tomatoes and cut them into small pieces, cut the ginger into foam, chop the garlic, cut the green onion obliquely into slices, put a little salt on the eggs, wash the bean sprouts, wash the leeks and coriander and cut them into inch pieces.

Heat an appropriate amount of oil in a pan, pour in the egg mixture and stir-fry it and set aside.

Leave a little oil in the pot, pour in the ginger, minced garlic, chopped green onion, and stir-fry until fragrant.

Pour in the tomatoes and stir-fry, you can add a small amount of boiling water, stir-fry the red oil, and put it directly into the bowl where the eggs are placed.

Add boiling water to the pot and add the dragon beard noodles to cook.

Cook until six or seven are ripe, pour in the scrambled eggs and tomatoes, add salt, white pepper, and your favorite seasoning. Add the sprouts and stalks of leeks.

Add the leek leaves.

Turn off the heat and add the coriander and stir well.

Serve a bowl for each person and eat it slowly while it's hot. Dragon beard noodles should not stay in the soup for too long, because it is too fine, and it will not be gluten after staying for a long time.

Tomato chicken in thick soup to make egg noodles.

Peel the tomatoes and cut them into cubes, don't cut them too small.

bai, lest it be boiled, and in the end, you can eat a piece of tomato to be called tomato noodles!

Dao green onion chopped with green onions.

Add a porcelain spoon of cooking wine to the eggs, and an appropriate amount of warm water (the ratio of water to eggs is 1:2, and half of the eggshell is used to fill the water and add almost this ratio) so that the scrambled eggs are fresh and tender!

Pour a small amount of oil into the pot, pour in the egg liquid after the oil is hot, stir-fry quickly, turn off the heat as soon as the eggs are solidified! Remember to turn off the heat as soon as it solidifies, otherwise it will be too old!

There is one picture missing here, that is, pour a small amount of oil again, after the oil is hot, fry the tomatoes on high heat, and then turn to medium heat and continue to fry until the tomatoes come out of the sand. Put half of the tomatoes for later use, add the other half of the eggs, half of the chopped green onions and quickly stir-fry two or three times, turn off the heat, add salt, and continue to fry well with the remaining temperature. Serving.

Pour in the sautéed spare tomatoes and add water to cook the soup base. When the water is boiling, take the noodles to the faucet and rinse them down, and quickly put them in the pot to cook. This is done to wash the flour off the noodles and prevent the soup from being too cloudy and looking like too much thickener.

Remember to wait for the water to boil before making the noodles, and put them in the pot immediately after washing, otherwise the noodles will stick together! Add an appropriate amount of salt to the pot, if you don't know how much salt to add, you can try the saltiness of the scrambled tomatoes and eggs before deciding how much salt to add to the noodles.

Serve the boiled noodles, add the freshly scrambled tomato eggs, pour in the other half of the chopped green onion, and sprinkle with pepper and sesame oil! Get!

1 egg from the ingredients.

Tomatoes 2 pcs.

Chicken essence salt bai

Edible shallots. Noodles with tomato chicken.

Preparation of egg noodles.

Prepare the ingredients you need.

Zhi eggs plus less.

Break up the salt, peel and cut the tomatoes.

Pour oil into a hot pan, pour in the egg mixture and stir-fry until left, add the tomatoes. Didn't the brick family say that tomatoes should be fried for a long time before they can be fried to get lycopene, so they just stir-fry vigorously, add a small bowl of water, and add a little salt and chicken essence.

While frying tomatoes and eggs, cook the noodles in a pan and put them in a bowl, pour in the freshly fried tomatoes and eggs, and sprinkle with chopped green onions.