The recipe of tomato noodles, the homemade recipe of tomato noodles

1.Cut the tomatoes into small pieces and place them on a plate for later use. Beat the eggs, add a pinch of salt and stir well with chopsticks. Place the oil in a hot pan, pour in the eggs when the oil starts to boil or smoke, turn the eggs a few times once they are formed, and use a spatula to cut the eggs into small pieces.

2.Add the tomatoes and continue to stir-fry. After the juice of the tomatoes oozes out, put them on a plate and set aside.

Bring to a boil, add the noodles, then add a small amount of soy sauce and add the scrambled tomatoes and eggs. Stir the tomatoes, eggs, and noodles well, then add the greens, or add a little thirteen spices to taste, and continue to cook for 1-2 minutes.

Tomato egg noodles are a simple and delicious recipe.

Ingredients: 3 servings.

320 grams of tomatoes.

200 ml of water.

Noodles (raw) 350 grams.

Three eggs. Three tablespoons of tomato paste.

30 grams of fungus (water hair).

50 grams of onion.

Two teaspoons of refined salt.

Two spoonfuls of starch. Two green onions.

Step 1: How to beat tomatoes and marina noodles.

Preparation. Step 2: Tomato lo mein preparation**.

Wash the tomatoes and make a cross with a knife to the end.

Step 3: The home-cooked recipe of beating tomatoes into lo mein.

Boil the water in a pot, add the tomatoes after the water boils, about 20 seconds, turn off the heat and take out.

Step 4: A simple way to beat tomatoes into lo mein.

Cut the tomatoes, slice the onion, chop the shallots, and tear the fungus into small slices.

Step 5: How to eat tomatoes and lo mein.

Beat the eggs, put oil in the pan and scramble the eggs, slide them with chopsticks, and put them out as soon as they are ripe.

Step 6: How to make tomatoes and lo mein.

Put oil in a pan and simmer the onion until the onion is browned.

Step 7: How to fry tomatoes and lo mein.

Add the tomatoes and stir-fry on a high heat.

Step 8: How to cook tomatoes and lo mein.

Stir-fry the red soup, add three tablespoons of tomato paste and stir-fry well.

Step 9: How to stew tomatoes and lo mein.

Pour 200ml of hot water and bring to a boil.

Step 10: How to stir-fry the tomatoes and lo mein.

Add the fungus and eggs.

Step 11: How to stir the tomatoes and lo mein.

Two spoonfuls of starch and a little cold water to make a thick water starch.

Step 12: How to make tomato lo mein.

Slowly pour into the pan to bring out your preferred consistency.

Step 13: How to fry tomatoes and lo mein.

Add two teaspoons of salt to taste. Spice it up to your taste, with a little more salt because you also need to mix the noodles.

Step 14: How to cook tomatoes and lo mein.

Sprinkle chopped green onions before cooking.

Step 15: How to stew the tomatoes and noodles.

Bring water to a boil and add a little oil or a pinch of salt to prevent sticking.

Step 16: Tomato beats the lo mein to make it.

Bring the water to the noodles and stir.

Step 17: How to make tomato lo mein.

Cook until there is no hard core.

Step 18: Make tomatoes and lo mein.

Prepare a basin of cold boiled water, use a colander to take out the noodles to cool, then take out the noodles and drain the water into the noodle bowl, and pour the marinade.

How do you cook tomato long noodles? Cut the tomatoes into boiling water and simmer, then add the seasoning, and when the water boils, put the noodles in and cook.

The steps to make tomato noodles at home are as follows:

Ingredients: a little noodles (boiled), 1 egg, 2 tomatoes, 1 green onion, salt grams, 2 rapeseeds, 10 shallots, 1 small onion, 20 ml of sunflower oil, etc.

1. Wash all the ingredients. Cut the tomatoes into diamond shapes, shred the onions, dice the small shallots, take a small section of the white part of the green onion and cut it into thin slices, and take a small section of the green part of the green onion and cut it into wide slices (or thin slices) for later use. Reserve 50% diced shallots and a few slices of raw tomatoes for the last step.

2. Put the rape in boiling water and cook it and remove it, and set it aside for later use.

3. Boil the rape soup, skim off the foam and set aside, the amount of rape soup is twice or twice the volume of tomatoes. At the same time, prepare a room temperature egg.

4. Heat the sunflower oil, heat the oil temperature, adjust the medium heat, beat the eggs at this time, let them spread naturally, before the eggs are clear and yellow, sprinkle a little salt and the prepared green onion white slices, let the green onion white slices enter the egg yolk, wait for the egg yolk to ripen and solidify, wrap the green onion white slices, then you can take out the fried egg and put it aside for later use.

5. After removing the fried eggs, use the remaining oil to stir-fry the green onions and onion shreds over medium-low heat until fragrant.

6. Then turn down the heat to medium-high, fry the tomatoes and 50% shallots, fry the tomatoes until the 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 shallots are not paste.

7. Pour in the reserved rape soup, turn the heat to medium-high, mix the rape soup soup juice with the fried tomatoes, wait for the soup to boil, then turn down the heat to medium-low, put in the thin noodles and cook. The softness of the noodles is based on the taste of the individual before the trip, and the cooking time is about 3 minutes.

8. Remove the noodle soup from the pot, sprinkle with the reserved 50% shallots, put the raw tomato slices, and finally cover the fried eggs and rape that were made before, and let the tomato soup soak in the fried eggs, and finish.