How to make tomato and egg lo mein, the soup is rich, the color is bright, and it is particularly fr

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 and egg beating lo mein."

Ingredients: egg noodles, tomatoes, green onions, chopped green onions, eggs.

Method: Preparation: Tomato cross knife, let go of the water for a minute or two, you can easily peel it, cut the hob into small pieces for later use;

1.Heat oil in a pan, add the beaten egg mixture, fry until both sides are scorched, and set aside.

2.Pour oil into the pot, add green onions, low heat and fragrant, pour in tomatoes and stir-fry soft and sand out, pour in eggs and continue to stir-fry a few times.

3.Add water to a boil over high heat, and simmer for about 20 minutes.

3.A spoonful of light soy sauce, a spoonful of oyster sauce, a tumble to taste with salt and sugar.

4.Add a small bowl of water starch and cook over high heat until thick, sprinkle with chopped green onion and stir-fry!

The water boils the cake, cooks and takes it out, then cools it, drains the water, puts it in a bowl, pours the boiled tomato egg sauce, and a bowl full of tomato eggs is beaten and prepared for Zheng Lu Noodles is completed!

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.