Ingredients: rice flour 1 tomato and 2 eggs 1.

Seasoning: garlic, tomato sauce, salt, soy sauce and vinegar.

Exercise:

1. Soak the rice noodles in warm water 1 hour, put the tomatoes on a fork and bake them with fire, peel them and cut them into small pieces.

2. Add a little salt to the eggs, stir well, add a little lard, fry until the bottom is golden, turn over, fry the other side yellow, and then spread it out with chopsticks.

3. Add a little lard to the pot, add minced garlic and stir-fry until fragrant. Add tomatoes and stir-fry until soft. Cut the tomatoes into small pieces with a shovel, add 2 tablespoons of tomato sauce and stir-fry until thick. Add the eggs, cover the pot with appropriate amount of water and cook for 5 minutes on medium heat.

4. Add 2 tablespoons of soy sauce+1 teaspoon of vinegar+1 teaspoon of oyster sauce+half a teaspoon of salt to taste, and add rice noodles to cook?

Tips:

Thick rice noodles can be cooked in a pot for eight minutes, and then cooked in the prepared soup, otherwise the water will dry easily.

Choose juicy tomatoes.

I prefer to soak the rice noodles for a while to make the soup more tasty.