Egg noodle

100g

tomato

two

Eggs (of hens)

1

condiments

verdant

30 grams

salt

2 grams

step

1. Raw material map: egg noodles, tomatoes, eggs and onions.

2. Wash the tomatoes and cut them into small pieces with a knife. Break the eggs and pour them into the bowl. Add cooking wine and a little water, and cut the onion into chopped green onion for later use.

3. add water and a little salt to the pot, add noodles and cook until there is no hard heart.

Take out the cooked noodles and soak them in cold water several times.

5. Start another pot, heat the pot first, and then add the cooking oil. When the oil is 70% hot, pour the stirred egg liquid into the pot, fry until it is 7 minutes cooked, and take it out.

6. Add the base oil for tomatoes and stir-fry the juice slowly over medium heat (you can add a little water and oyster sauce). Tip: Some persimmons may have different varieties. Persimmons without juice can be added with some water, but it is recommended to use persimmons with enough water to make this noodle, which will taste better.

7. Add scrambled eggs after the juice and let the eggs blend into the juice.

8. Add a little salt, stir fry a few times, turn off the fire, drain the noodles, put them in a bowl, pour the fried tomatoes on the noodles and sprinkle with chopped green onion.