How to make tomato and egg stewed noodles?

Ingredients: 30 grams of oil.

1 serving of noodles (I eat it myself).

Tomatoes 2 pcs.

6 grams of salt 2 tablespoons of soy sauce.

2 cloves of garlic and half broccoli.

Preparation of braised noodles with tomatoes.

First wash the tomatoes and broccoli and cut them into cubes, the tomatoes can be cut into small pieces to facilitate the soup, and the green onion and ginger can be cut according to the mood (you can boil the water when preparing the ingredients).

Boil the noodles in water, cook until 7-8 minutes are cooked, start another pot while cooking the noodles, add oil, put the onion and garlic in when the oil is hot to 7 minutes, and fry until fragrant, pour the tomatoes and broccoli into it and continue to rummage, be sure to copy the tomatoes, and then a small amount of soy sauce.

Add the soy sauce and rummage it a few times, put the boiled noodles on top of the tomatoes, add a little water to cook the noodles, add a little salt, cover and simmer for 3-4 minutes on low heat.

Tips: The noodles must be thicker, not too thin, and the ones that are too fine will not taste good.

Ingredients: 1 handful of noodles, appropriate amount of green beans, 1 bowl of tomato pieces, appropriate amount of chicken essence, 1 spoonful of light soy sauce, 1 spoonful of dark soy sauce, 1 tablespoon of oyster sauce, a pinch of salt.

Preparation of braised noodles with tomatoes.

1. Heat the oil in a pan, pour in the tomatoes and green beans and fry until they are broken;

2. Mix in light soy sauce, dark soy sauce and oyster sauce, and pour in an appropriate amount of water;

3. Stir in salt!

The lazy tomato stewed noodles are not changed for meat.

Preparation of braised noodles with tomatoes and eggs.

When you are alone at home, you basically eat pasta. Steamed buns are served as vegetables or noodle dishes in one pot, which is simple, nutritious and fast. Today's stewed noodles is the first real attempt, I have watched the food program on TV, a northern guest said:

The noodles are boiled first and then simmered to be delicious. Try it today, sure enough. In fact, to put it bluntly, the reason why braised noodles are delicious is because it absorbs the soup of vegetables.

Ingredients. Ingredients: 250g noodles, 2 eggs, 2 tomatoes, accessories, appropriate amount of oil, salt, appropriate amount of water, appropriate amount of garlic leaves.

Preparation of braised noodles with tomatoes and eggs.

Blanch the tomatoes, remove the stems and cut into cubes.

Finely chop the garlic leaves.

Beat the eggs with salt.

Steam the noodles in boiling water for 10 minutes.

Pour in the egg mixture into the hot oil in the pan, shape it and use chopsticks to spread it out, and set aside.

Drizzle in a little salad oil and fry the tomatoes slowly.

Slowly crush with a spatula and boil the tomatoes into a tomato paste.

Add the eggs and stir-fry.

Add an appropriate amount of water and bring to a boil.

Salt to taste. <>

Add the noodles and gently press the noodles down with a spoon.

After collecting the juice, stir in the noodles, sprinkle in the garlic leaves and remove from the pan.

Tips: 1.The noodles are steamed first to remove excess water, so that the noodles can absorb more of the soup from the tomatoes and eggs, making the noodles more flavorful. 2. Simmer the noodles after steaming, and the juice is collected quickly, so as not to cook the paste.

Ingredients: 250 grams of noodles.

Tomatoes 2 pcs.

2 eggs.

Salt to taste. Oil to taste.

Green onion to taste. Garlic to taste.

Tomato sauce to taste.

Light soy sauce to taste.

Essence of chicken to taste.

Sugar to taste. Sesame oil to taste.

Coriander to taste.

Preparation of braised noodles with tomato and eggs.

Wash the tomatoes and chop them into small pieces, making sure to chop them a little so that they can better stew the rich tomato flavor. Chop the green onion, ginger and garlic and set aside, beat the eggs and set aside.

Add an appropriate amount of oil to the pot, add eggs to the hot oil, stir-fry and set aside.

Add an appropriate amount of oil to the pot, add green onions, ginger and garlic to the hot oil, remove after stir-frying the fragrance, add tomatoes, stir-fry for about 2 minutes, add an appropriate amount of tomato paste, salt, chicken essence, light soy sauce, sugar, an appropriate amount of water, boil for 2-3 minutes on medium-low heat, add eggs, stir-fry well, add an appropriate amount of water again, exceed the tomatoes, put in the noodles, cover the pot, and simmer over low heat for 3-5 minutes.

Open the lid, stir well with chopsticks, drip in sesame oil, put out, and sprinkle with coriander.

Tip 1During the process of braising noodles, you must pay attention to the amount of water at any time, so as not to paste the pot and shake the edge of the pot, and if there is no obvious water shaking, you can add a small amount of water.

2.If the taste is too light after the noodles are simmered, you can add an appropriate amount of salt or light soy sauce to taste.

<> "Method: Cut the tomatoes and potatoes into cubes, fry the potatoes yellow, add the garlic cherry blossom and stir-fry them, add a spoonful of tomatoes such as song dates and tomatoes to fry soft, a spoonful of tomato paste, a spoonful of light soy sauce, a little oyster sauce, dark soy sauce, sugar and salt, add water and put the noodles, cover and simmer until the juice is reduced.

<> "Braised noodles with potatoes and tomatoes.

Ingredients: Tomatoes, potatoes, noodles.

Method: 1. Cut the tomatoes and potatoes into cubes, and cut the garlic into foam for later use.

2. Heat the oil in the pan and fry the potatoes until golden brown, add the garlic foam and stir-fry, then add the tomato to fry until soft, add 1 tablespoon of tomato paste, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, sugar and Dahong salt.

3. Finally, add an appropriate amount of water, put the noodles, cover the lid and simmer until the juice is reduced.

Ingredients; 2 eggplants, 2 small packets of meat, 60 grams.

Accessories; 1 spoonful of bean paste, 2 spoons of light soy sauce, half a spoon of oil, half a spoon of dark soy sauce, half a spoon of sugar, and 1 coriander.

1. Cut the eggplant into such uniform long sections, then soak in a larger container, add an appropriate amount of salt and soak for a while to prevent blackening.

2. Chop the meat into minced meat, freeze it in the refrigerator for a while, and cut it better.

3. Put the meat into a small bowl, add an appropriate amount of light soy sauce, pepper, cooking oil, and cornstarch to marinate for a while.

4. Chop the bean paste with a knife.

5. Add half a scoop of oil consumption.

6. Two spoons of light soy sauce and half a spoon of dark soy sauce.

7. Mix half a spoon of sugar and set aside.

8. Fill the pot with oil, and the ginger and garlic foam will be on low heat and fragrant.

9. Pour in the marinated minced meat and slide it until cooked.

10. Pour the drained eggplant into it and stir-fry quickly over high heat for two or three minutes.

11. Pour all the juice in the bean paste bowl just now.

12. Turn to low heat and stir-fry until the red oil comes out, and the eggplant is also a little soft.

13. Add hot water that has not been used for eggplant, if the eggplant is relatively large, the water should be thrown away in an appropriate amount, otherwise the eggplant will not be rotten and the taste will not be good.

14. When the soup is almost more than one-third of the soup, throw the noodles in it [the noodles are the kind of fried noodles that you buy directly, you can do it in the vegetable market or supermarket] Stir it up with chopsticks and bury it in the soup as much as possible, and cook it.