1. Tomato and egg noodles

Materials: noodles, tomatoes, eggs, salt, MSG, sesame oil, ginger slices

Method:

< p>1. Wash and slice two tomatoes, mash two eggs, add salt to the egg liquid, and chop a piece of old ginger;

2. Put oil in the pot, heat the oil and pour in the egg liquid Fry the egg drop and serve;

3. Add another oil, heat the oil and sauté the chopped ginger until fragrant, add the tomatoes and stir-fry, when the tomatoes are out of water, add the egg drop and fry for a while (you can Add a little bit of white sugar, if you think the tomato taste is too sour, but only add a little);

4. Then add water and cook until the taste is good (the water can be slightly more than when making soup). Cook for about five minutes, then pour it into a noodle bowl, add salt (more salt), MSG, and sesame oil.

5. Put water in another pot to cook the noodles. When the noodles are ready, put them into a noodle bowl with tomato soup and sprinkle with chives.

2. Eggplant noodles

Ingredients: 1 eggplant, 1/2 green pepper, 20 grams of vegetarian meat, 1 bunch of ramen noodles (about 120 grams)

Method:

1. Wash the eggplant and dice it, remove the seeds from the green pepper, wash it and dice it, soak the vegetarian meat until soft and chop it into small pieces.

2. Boil the water, add the noodles, cook them, take them out, and put them into a noodle bowl.

3. Heat half a cup of oil first, fry the eggplant until soft, take out the green pepper, pour out the oil, then add other seasonings and vegetarian meat and stir-fry.

4. Add eggplant and green pepper, stir-fry evenly and serve on top of the noodles.

Tasty secrets:

1. After dicing the eggplant, it is best to soak it in salt water. The color will be more beautiful when fried. The higher the oil temperature, the less oil will be absorbed.

2. The color of eggplant and green pepper will not look good if they are cooked for too long, so do not mix them in too early.