First do tomato scrambled eggs: oil depends on the number of eggs put, one or two eggs, oil enough to the bottom of the pan on the second layer. If you put more eggs, double (scrambled eggs eat oil, in addition to this dish more oil is not afraid). Oil 8 minutes hot, pour the egg sauce, one side fried old (golden brown, into the plate) turn over and fry the other side, the same golden brown on it, with a frying spatula cut a few (do not have to cut too small, and then have to fry with the tomatoes, it will be spread out some of the). Pour in the cut tomato pieces (with a rolling knife method of cutting, specifically everything 2, and then the knife to the outside of a knife, knife to the inside of a knife cut pieces, rolling cut, on this meaning). Stir fry 2, and then put salt (do not put salt early, or tomatoes will be out of a lot of soup), put chicken essence or monosodium glutamate (MSG), look at the taste of a few spoons of sugar. Add a little starch water, reduce the soup, tomato acid, sugar sweet, in the process of shrinking juice is partially absorbed by the egg. However, you are going to mix the noodles, so do not reduce the soup too dry (more oil as mentioned above does not matter). This way the topping is ready. Noodles try to choose to add egg high gluten noodles, hot water after the pot poured into the noodles, and use chopsticks to stir, after the water boiled add a small bowl of cold water, and then open the pot to repeat 2 times, point 3 times cold water, and then open the pot after the fire on the cover to mask for a while, at this time you go to find a larger pot into the cool water (with conditions of the cool water), fishing out the noodles into the cool water to stimulate for a while, fish out of the water control, dripping with water, tossing a little bit can be opened to eat!