material

Egg noodles: appropriate amount;

Eggs: 3; Tomatoes: 2;

Onion: appropriate amount; Salt: appropriate amount; White sugar: right amount; Tomato sauce: appropriate amount; Chicken essence: appropriate amount; Salad oil: appropriate amount;

working methods

1 Peel tomatoes and cut them into small pieces. Add some salt to the eggs and break them up.

2 Cut the chopped green onion, then boil the water in the soup pot, add some salt and oil, add the egg noodles and cook for later use.

3 add hot oil to the wok. Stir-fry the eggs for later use, put a little oil in the wok, add chopped green onion and stir-fry until fragrant.

4 pour in tomato pieces and stir-fry into juice, add some tomato sauce, add scrambled eggs and mix well.

5 add some water to boil, add some salt, sugar and chicken essence to adjust the taste. Finally, take out the cooked noodles and put them into the cooked tomato and egg soup and mix well. After stewing for a while, let them taste it.