This article comes to arrange a special tomato egg noodles for you. The first feature is that this tomato and egg noodles made without chicken MSG is fresher and more fragrant than adding chicken and MSG; the second feature is to maximize the characteristics of the tomatoes. Here's to reveal them all.

First of all, prepare four eggs by cracking them into a bowl, mixing them well, and then set them aside. The following as a substitute for chicken MSG is to use the old hen and mushrooms simmered into the chicken broth to enhance the freshness and aroma, this is the natural chicken MSG. Next, prepare four tomatoes and make cross cuts, so that it is easy to peel the skin. After the tomatoes are ready, boil a pot of water, boil and turn off the heat, put the ready tomatoes into the boiling water, cover the pot with a lid, hot for five minutes, five minutes after the tomatoes are slightly cooled down and peeled, cut the tomatoes into dices, cut and put aside, and then prepare two small green onions cut into scallions, and then prepare 100 grams of tomato sauce to enhance the flavor of the tomato soup with the color.

First in the pan to a spoonful of salad oil, the oil is hot, into the prepared egg mixture, and then with medium-low heat will be fried until the egg puffed up, the surface of the light brown when the pan out of the oil, so that fried out of the fluffy eggs and fresh incense. Again in the bottom of the pan into a little salad oil, and then into the cut tomatoes, stir fry slowly over medium heat until the sauce, stir fry to the sand when the tomato sauce prepared in advance, stir fry until evenly over, pour in the prepared stock.

Then boil over high heat, and after boiling we season. Add 15 grams of salt, two to three grams of pepper, seasoned and continue to cook over medium heat for two to three minutes to allow the broth and tomato sauce to fully integrate together. Then pour in the prepared eggs and chopped tomato pieces and cook over medium heat for two minutes, so that the flavor of the eggs is fully integrated into the soup and the eggs can absorb the soup. After the time, the soup becomes very mellow, and then into the green onion we prepared, out of the pot after the plate, tomato and egg soup is ready.

The next step is to cook the noodles, boil the water over high heat, add the lye noodles, cook the noodles until they are 80% cooked, pour in a spoonful of cold water, let the noodles shrink quickly, to achieve a strong texture, then quickly out of the pot, fill the bowl, quickly drizzle a little sesame oil, and then mix the noodles well. This can make the noodles taste more smooth, then this nutritious and delicious tomato egg noodles production is completed.

The above is the tomato and egg noodle tutorial shared with you, I hope it will help you!