Second, noodles are not egg noodles, and eggs are separated. At this time, there are two ways to do it. 1, wok egg noodles: heat the oil and fry the eggs in wok until cooked. You can add some chopped green onion and stir-fry until fragrant, then add water, boil and add noodles, as above. 2. After the water boils, add the noodles. When the noodles are almost ready, beat the eggs in the bowl, stir them evenly and pour them into the pot. You can pack it when it is cooked.
More specifically:
1. Put chicken essence and salt into a bowl, add a little water and stir well.
2. Beat the eggs into the bowl and foam them with chopsticks.
3. Cook the noodles with clear water, put them on a plate after cooking, and leave some water in it.
4, put the eggs in the bowl into the pot, less boiling water for 3-5 minutes.
5. Take it out after steaming, add sesame oil and stir the eggs with chopsticks.
6. Put the eggs on the noodles to eat.
Features: less raw materials and utensils are needed, light and delicious, and the fragrance is fragrant.
There is also a tomato and egg noodle:
1, tomatoes, eggs and noodles for later use.
2. Cut the tomatoes into pieces and break the eggs.
3. A stove boils the water.
4. fry eggs in another stove
5. Put scrambled eggs on the plate.
6, the water is boiling, put noodles.
7. Pour the tomatoes into the pan where the eggs have just been fried and stir-fry for a while. Add the eggs and stir fry together. Add salt.
8. After the noodles are cooked for three to five minutes, you can add fried tomatoes and eggs.
9. Pour the fried tomato eggs into the cooked noodles.