The most homely food can also be classic delicious, and diced noodles with eggs and tomatoes can be regarded as one of the classics of homely noodles.

material

Ingredients: 2 eggs, 250g and 500g tomatoes; Fresh noodles;

Accessories: oil, salt, cooking wine, Jiang Mo, sugar, corn starch, sesame oil and soy sauce.

Tomato and egg noodles.

1

Two eggs are beaten in a bowl.

2

Break up with wine

three

bruised ginger

four

Adjust the appropriate amount of water starch

five

The tomatoes are peeled.

six

Chop tomatoes

seven

Heat the wok with oil, pour in the egg mixture and stir-fry until cooked.

eight

Turn the eggs to one side of the wok, add Jiang Mo and stir-fry until fragrant, and add tomatoes and stir-fry.

nine

Add salt, soy sauce and sugar, continue to stir fry and simmer for 3 minutes.

10

After three minutes, half of the tomatoes melted.

1 1

Pour water starch several times to adjust viscosity, add sesame oil and turn off the heat.

12

Fresh noodles are cooked in the pot.

13

As the saying goes, three rolls of jiaozi and two rolls of noodles, after two rolls of noodles, turn from white to transparent, indicating that it is ripe.

14

Prepare a pot of warm boiled water (cold boiled water can be used in summer) and put the noodles in the water, so that the noodles taste thick and crisp.

15

Take out the noodles and put them in a bowl.

16

Drizzle with eggs and tomato gravy, and you can eat ~

skill

1, adding some sugar when frying tomatoes can soften the acidity of tomatoes well.

2. No water is added in the whole brine making process, only water stewed by tomatoes is used, and finally the water starch is thickened to make the brine more concentrated.

After the noodles are cooked, the taste will be strong and crisp.