Tools/Materials Appropriate amount of Chinese cabbage, tomatoes, eggs, dried noodles, onions, salt and balsamic vinegar.
Take two fresh tomatoes, wash them with clear water, and then cut them into pieces for later use. If you don't like tomato skins, you can scald the washed tomatoes with boiling water and peel them.
Take a proper amount of fresh cabbage leaves, wash them with clear water, and then cut them into filaments for later use. The dosage is determined according to your own preferences.
Prepare two fresh eggs, wash them with clear water to avoid bacteria in the eggshell, and the washed eggs can be beaten directly in the pot later.
Prepare the right amount of fans. I choose thinner and thinner vermicelli here, which is relatively easy to cook and saves time, because time is tight in the morning.
Take a proper amount of fresh green onions, remove the roots and yellow leaves, wash them with clear water, then put them on the chopping board and cut them into chopped green onions with a knife for later use.
Put a little oil in the pot. When the oil is hot, put it in a wok with chopped green onion. After frying, add the prepared tomatoes and stir well with a shovel. After the tomatoes are fried, add some water. After the water is boiled, cabbage leaves can be added.
Add cabbage leaves, then knock two eggs into the pot, add a proper amount of noodles into the pot, stir up the noodles with chopsticks and cook for about three minutes.
As shown in the picture, the poached egg noodles with Chinese cabbage and tomatoes are ready. Add the right amount of salt, vinegar and Chili oil according to your own taste. Put the boiled poached egg noodles and cabbage tomatoes in a bowl and you can eat them.