Main Ingredients

Hand Rolled Noodles

750g

Tomatoes

450g

Eggs

2pcs

Shredded Cucumber

200g

Side Ingredients

Peanut Oil

Moderate

Salt

4g

Scallion

20g

Steamed Fish Soy Sauce

Moderate

Water

Moderate

Steps

1. Ingredients: hand rolled noodles, tomatoes, shredded cucumber, egg, scallion.

2. Dice the tomatoes, chop the scallions, and beat the egg in a bowl.

3. hot pan cool oil, oil temperature is 60% hot, pour in the egg mixture will be reduced to medium-low heat, slip the scrambled eggs.

4. Scramble the eggs into a charred yellow color, giving off a strong flavor of eggs, eggs into a bowl.

5. Add peanut oil to the pan again, add chopped scallions and sauté over low heat.

6. Pour in the diced tomatoes and stir-fry over high heat until the tomato juice seeps out.

7. Pour in the scrambled eggs and tomatoes and stir fry evenly.

8. Add 1 tablespoon of soy sauce and simmer over low heat for four minutes, then add 4g of salt and stir-fry.

9. Put the tomato and egg marinade into a large bowl and set aside.

10. Add cold water to the pot, open the pot and pour in the noodles, use chopsticks to pull the noodles to prevent them from sticking together, cover the pot and cook, open the pot and then hit the second cold water, the noodles are ready.

11. Fish out the boiled noodles and put them in water (with cool water).

12. Put them on a plate.

13. Add vegetable code, tomato and egg brine happy to eat.