2. Take a large basin and pour it into half a basin of boiling water for cooling.
3. Add cold water to the pot to boil, and then add noodles to cook.
4. Use the time to cook noodles, wash cucumbers and carrots, peel and shred, and cut the pickled Toona sinensis into powder (please refer to the recipe sent before for the practice of pickling Toona sinensis).
5. After peeling and washing garlic, put it in a garlic mortar and add 1g salt to mash it.
6. Pour the mashed garlic into a bowl, add vinegar and mix well, then pour the sesame paste into a stirring pot, pour the oil and heat it, then add the eggs, stir fry for a while, add the tomatoes and stir fry, add 1g salt after the juice, and mix well to get out of the pot (refer to the previous recipe).
7. Soak the cooked noodles in cold boiled water.
8. Pour half the scrambled eggs with tomatoes into a large bowl.
9. Take out the drained noodles, scoop a spoonful of sesame and garlic on the noodles, add shredded cucumber, shredded carrot and chopped Toona sinensis, and mix well to serve.