Tomato and egg beaten lo mein, delicious and delicious, how to do it?

Noodles are a staple food in the north, noodles are simple, nutritious, and delicious, and many people now like to eat noodles. The noodles are made from flour ground from wheat, add water and form a dough, roll them out with a rolling pin, and cut them into thin strips. <>

Of course, there are many ways to make noodles, such as fried sauce noodles in Beijing, oily noodles and Zhenzi noodles in Shaanxi, as well as pulled noodles, boiled pot noodles, braised noodles, stewed noodles, soup noodles, Lanzhou beef ramen, grilled cold noodles, Yangchun noodles, scallion oil mixed noodles, Wuhan hot dry noodles, Anhui plate noodles, udon noodles, wonton noodles and so on. The most classic way to eat noodles is tomato and egg lo mein, the soup is thick and delicious, which is also what most people like to eat. <>

Do you know how delicious tomato and egg beaten lo mein are made? Next, let's learn how to make it, and the ingredients needed are noodles, tomatoes, eggs, chopped green onions, minced garlic, salt, monosodium glutamate, sugar, a little light soy sauce, and starch water. First, wash the tomatoes with salt and cut them into small pieces, then crack the eggs into a bowl and stir them with vinegar for later use; Add oil to the pot, pour the egg liquid into the pot, spread it into an egg cake, break it into large pieces, pour it out of the bowl for later use; Wash the pot, add oil, after the oil is hot, put the chopped green onion and minced garlic into it and fry until fragrant, then pour the cut tomatoes into it and stir-fry over low heat, add water after the tomatoes are fried out of the soup, pour the scrambled eggs into it, then add salt, sugar, monosodium glutamate, a little light soy sauce, pour the water starch into it after the water boils, and finally add sesame oil, and the tomato and egg marinade are ready.

Next, start to cook the noodles, add water to the pot, put the wet noodles in after the water boils, wait for the water to boil twice and the noodles will be cooked, take out the cold water, pour the tomatoes and eggs on it and sprinkle some coriander to eat. <>

Rice in the south and noodles in the north have different ways of eating in different places, and good noodles are gluten and refreshing. In addition, Chinese people have the custom of eating longevity noodles on birthdays, which means longevity. Nowadays, many southerners also like to eat noodles, and now there is no such thing as the intersection of food culture between the north and the south, and there is no saying that northerners eat noodles and southerners eat rice.

Start by making a scrambled egg with tomatoes, then make the soup thicker, of course, add some marinade, and then cook another bowl of noodles, and then mix the two.

The method of making it is to first put the eggs in a pan and fry them, then pour in the tomato paste, then pour in a small amount of water to boil, then put the noodles in the pot and cook them, and then pour the finished tomato eggs on top of the noodles, so that it is ready.

To scramble the tomatoes and eggs, then cook the noodles, put the noodles in a bowl and add the tomatoes and scrambled eggs, and it is ready.

Tomato and egg beaten lo mein, delicious and delicious, how to do it? First of all, boil the noodles and put them aside, put oil in the pot, then put the tomatoes in the pot and stir-fry, stir-fry the juice, then add the soup, add the soup, and boil the beaten eggs. Don't teach the eggs to be in the pot before you use flour to hook the thickener, and then beat the stirred eggs into the pot, don't stir for a minute, and then add the green onion and coriander**.

As the old saying goes, "dumplings on the head, noodles on the second, pancakes on the third side, and eggs on the pancakes", although people's living conditions are better now, and the eating conditions are much better than before, the eating customs left by the older generation are still continuing.

Why do you eat noodles in Erfu? Because Erfu is the hottest time of the year, noodles are easier to digest and absorb than other staple foods, and noodles are also prepared in a variety of ways, making them a very good choice for increasing appetite in summer.

The world's pasta is in China, and there are many kinds of pasta in various parts of our country, but the most classic and home-style must be the bowl of tomato and egg lo mein, the rich soup wraps the strong noodles, which are both sweet and sour, salty and fresh, and are appetizing and satisfying to eat. Tomato egg noodles are very popular all over the country, and many friends also like to eat them, but it is not easy to make seemingly simple tomato egg noodles delicious.

Today, I will share with you the method of beating tomato and egg lo mein, learn the skills of the restaurant, and let you make a strong and smooth tomato egg lo mein with a strong soup aroma.

Prepare the ingredients: 500 grams of tomatoes, 300 grams of eggs, a pinch of onion, an appropriate amount of salt, an appropriate amount of light soy sauce, an appropriate amount of peanut oil, and an appropriate amount of water starch.

Steps: 1. To make tomatoes and eggs and beat lo mein, it is best to choose naturally ripe tomatoes in season, and now the tomatoes in this season are very suitable. Blanch the tomatoes in boiling water, then peel them, cut off the hard stems at the bottom, and then cut them into small cubes. Blanch the tomatoes with boiling water in advance, not only to peel them, but also to make it easier for the tomatoes to fry the soup.

2. Crack the eggs into a bowl, add a little salt and cooking wine, and then use chopsticks to stir in one direction to stir the egg mixture. Many people make tomato egg noodles that have a fishy smell after they are cooled, because they do not remove the smell of the eggs, adding cooking wine to the eggs can not only remove the smell of the eggs, but also make the scrambled eggs fluffier and have a better taste.

5. After the tomatoes are fried out of the soup, add an appropriate amount of water, don't add too much water, add a little sugar to neutralize the sourness after boiling, then add a little light soy sauce to extract freshness, add water starch to thicken, and make the soup more viscous.

6. Finally, add the scrambled eggs in advance, add a handful of minced garlic, stir evenly and turn off the heat. To make tomatoes and eggs and beat lo mein, the last handful of minced garlic is the key to enhancing the flavor, and it must not be missing.

When boiling noodles, add a little salt to make the noodles more firm, and it is best to cool the noodles after boiling, pour the tomatoes and mix them together, this taste is amazing.

1. Tomatoes should choose naturally ripe sand tomatoes, which have a better taste, moderate sweetness and sourness, and are easier to juice.

2. Scrambled eggs should be put into the pot last, and they should not be boiled for too long after getting out of the pot, otherwise they may produce an eggy smell.

<> "Ingredients: 2 tomatoes, 3 eggs, 1 shallot, noodles.

Oil, cooking wine, salt, light soy sauce, oil consumption, chicken essence.

Steps: 1. Wash and chop the tomatoes, add a small spoon of cooking wine + salt to the egg core.

2. Fry the eggs in the hot oil and fry the tomatoes.

3. Pour in the eggs again, two spoons of light soy sauce + two bowls of water + a spoonful of oil consumption + a spoonful of chicken essence.

4. Boil the noodles in Lu Shenshui and cook them.

Today, the marinade juice is thick, the color is full is the most obvious characteristics of tomato noodles, the key to the deliciousness of the pot noodles is the marinade, in order to make a pot of soup thick, color and flavor of tomato egg marinade, the key is to beat the marinade several methods. Let's learn with Xiaoyang......The process is as follows: [Tomato and egg beaten lo mein] home-cooked practice.

Food prepared in advance: 4 tomatoes, 3 green onions, 4 raw eggs, wet noodles and tomatoes are cleaned and removed from the roots, sliced and plated and reserved, chopped green onions are reserved, eggs are beaten and reserved for oil in the pot, the oil is boiled and poured into the egg liquid and stir-fried.

Pour a small amount of oil into the pot, boil the oil and pour it into the green onion section to fry the fragrance, and then put in the tomatoes and stir-fry for a while, 4 tomatoes, 3 green onions, 4 raw eggs, wet noodles and tomatoes are cleaned and removed from the roots, sliced and plated and reserved, the green onions are chopped and reserved, the eggs are beaten and reserved for oil in the pot, the oil is boiled and poured into the egg liquid and stir-fried, the raw eggs do not have to be fried too old, the fierce fire is quickly stir-fried and the shape can be out of the pot Reserve the tomatoes to fry soft and pulp, gradually seasoning, a spoonful of salt, a spoonful of monosodium glutamate, a spoonful of light soy sauce, A spoonful of oil consumption, stir evenly, and finally pour into the fried poached egg stir-fry to taste, sprinkle in the green onion section before getting out of the pot, you can put water in the pot, turn on the water into the noodles and cook it, pour in the egg tomato marinade, sprinkle a little green onion segment and enjoy.

This bowl of delicious [tomato and egg beaten lo mein] is ready, although it is the simplest ingredients used, but it is comparable to a good meal. Generally speaking, it is not difficult to make, but if you want to make it delicious, you need to grasp the scrambled eggs and the marinade for this topping, which is very important. The consistency of the thick mortar of the noodle marinade should be mastered, too dry or very thin, it is not good, the friends who have learned it quickly take a look, it can be said that it is too delicious, I ate 2 bowls of rice at a time, and it is ......

Cut the tomatoes into thick slices, then heat the oil, add the peppercorns, stir-fry until fragrant, add the tomatoes, then pour in some water, boil for two minutes, beat the eggs, and then thicken. The final sauce is placed on top of the boiled noodles.

Wash the tomatoes, peel them, beat the eggs into a bowl, put oil in the pot, pour the egg liquid into it and stir-fry, then put it out for later use, chop the tomatoes, heat the oil and put the tomatoes, remove the juice, add an appropriate amount of water, pour the eggs in and add some seasonings, then cook the noodles and pour the tomatoes and eggs into the marinade.

Scramble the eggs for later use, add the tomatoes and stir-fry the soup, pour in the light soy sauce, salt and oyster sauce to taste, then put the noodles and eggs in and stir well.

Tomato egg noodles (marinated method) Ingredients: 200 grams of dried noodles, 1000ml of water, 1 2 teaspoons (3 grams) of salt, 1 teaspoon (5ml) of cooking oil, soup pot.

Method:1Pour water into the soup pot (the amount of water is about 2 3 places on the wall of the pot).

After boiling over high heat, turn to medium heat when you see bubbling, add salt and cooking oil; 2.Hold one end of the noodles with your hand, put it vertically into the pot, let go of your hand naturally, the noodles will immediately fall apart, and after a few seconds, the bottom of the noodles will start to soften, gently stir with chopsticks in one direction, and the noodles will be all soaked in water; 3.Continue to cook over medium heat, wait for the water to boil, add half a bowl of cold water, continue to boil until the water is boiling, then add the same amount of cold water, turn to low heat and continue to cook for 1 minute, and the noodles will be cooked.

Super verbose: In the process of cooking noodles, stir a few times with chopsticks to prevent the bottom from sticking, if there are a lot of noodles, it is recommended to cook them in batches, so as to ensure the taste and not overflow; Adding salt and cooking oil to the boiling water can also prevent the noodles from sticking and make the cooked noodles more chewy and elastic. To identify whether the noodles are ripe, you can pick one up with chopsticks and gently cut it, if you see that the center of the noodles is still white, it means that it is not fully cooked; Be sure to use more water to cook the noodles. Especially for young housewives who try it for the first time, it is recommended to operate in a deep container such as a soup pot; If you roll the noodles by hand and other fresh and soft noodles, after the water is boiling, gently shake off the excess flour on the outside of the noodles, put them in a pot, and gently stir them with chopsticks to prevent them from sticking together;

Eggs and tomatoes marinated Ingredients: 3 eggs, 2 tomatoes, 4g of dry starch, 5g of salt, 3g of sugar, 1 chives, 30ml of water Method: 1

Peel the four tomatoes (it's very easy to scrape the skin with chopsticks and then peel off the skin) into mahjong-sized pieces, and chop the chives into finely chopped pieces; 2.After the eggs are beaten, add cooking wine and water to the egg mixture and stir well; 3.Add oil to the wok, heat the oil over medium heat until it is hot, gently pour in the egg mixture, and stir it with a spatula, the egg liquid is basically solidified and then put out for later use 4

Heat the bottom oil in the pot, pour in the tomato pieces when it is hot, stir-fry for a while, you can see that the tomatoes have soup overflowing, pour in the scrambled eggs at this time, add a little water and cook for 1 minute after stir-frying evenly; 5.After the water is boiled, add salt and sugar, change to low heat and cook until the tomatoes become soft and the soup turns red. 6.Sprinkle with chopped green onions.

Super verbose: The step of pouring water starch into it is what we usually call "thickening". The purpose of thickening can make the soup of the dish thicker and the flavor richer; Add a little water to the dry starch and stir it well, which is what we often call water starch.

The addition of water should not be too much, and if the water starch is too thin, it will not play the role of thickening; When thickening, stir while pouring water starch, otherwise the starch is easy to precipitate and agglomerate; When stirring, follow the same direction, clockwise (or counterclockwise), do not stir back and forth, otherwise it will not have the effect of thickening.

I like to cut the tomatoes into very small dices (so that it is easy to cook into puree), pour the bottom oil into the pot after the pot is hot, put some chopped green onions, pour the diced tomatoes out of the fragrance, stir-fry slightly, add some salt (you can add more), wait to fry into a puree, beat an egg, and stir quickly (if you don't like the egg is too broken, you can also stir it later), boil slightly, (you can sprinkle some coriander on top after the pot to increase the freshness).

Tomatoes and lo noodles are my best.

The process is as follows: 1. Beat the eggs into the bowl, and 2-3 eggs each for two people. Add a little water, a little salt.

2. Beat the eggs. Note: Chopsticks should be played in the up and down directions, the speed is fast, and the left and right directions cannot foam.

3. Cut the tomatoes, the hob can also be used, not too broken, prefer a large piece.

4. Put oil in the iron pot, a little more, and the eggs are more oily. Turn to the iron pot and make the surrounding area sell oil. The oil temperature is slightly on the hot side.

5. Quickly pour the eggs that are being beaten and have a lot of foam into the iron pot.

6. Wait for 2 seconds to see the eggs rise quickly in the iron pot, at this time, turn the iron pot to let the egg liquid flow into the cooking oil of the iron pot to continue foaming.

7. Use a spatula to start cutting the eggs and tumbling. Turn it a few more times and the tomatoes will crumble, or cut them off with a shovel.

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