Ingredients:

Noodles 1 spoon, tomatoes (most of the big ones are used), 2 eggs, Pleurotus ostreatus 1 spoon, 40 grams of chopped green onion, sweet noodle sauce 1 spoon, and 2 spoons of soybean sauce.

Practice:

1. Cut the tomatoes, just use half for the large ones, one for the medium ones, and two for the smaller ones. Dice the mushrooms, break the eggs, and cut the onions.

2. Stir-fry the eggs with a little oil first, stir-fry over high fire, turn off the fire after the egg liquid solidifies, and continue to stir-fry for a while, so that the scrambled eggs are tender.

3. Add an appropriate amount of oil to the pot and heat it. Turn the fire to stir-fry chopped green onion, add mushrooms and stir-fry for a while to give off the fragrance. Change the fire to add a spoonful of sweet noodle sauce and two spoonfuls of soybean sauce to stir-fry the sauce. Then turn the fire to stir-fry diced tomatoes, add half a bowl of water, cook the soup for a while and turn off the heat. Sprinkle some chopped green onion and cook a noodle.