Steps
1 Prepare green onion, vegetables, egg
2 Hot pan oil, egg broken into the pan and fried to a golden brown, pour water over high heat to simmer for a few minutes, you will find that the soup will be simmered into the white, after the soup white into the noodles
3 When the noodles are cooked, add the vegetables.
4 Season the pot with salt, chicken essence, don't forget to add a few drops of sesame oil, and finally sprinkle with chopped green onion. Egg noodle soup is ready.
Method 2
Ingredients
Tomatoes 3
Eggs 2
Noodles about 300g
Garlic cloves 2 cloves
Salt 2.5 teaspoons
Oyster sauce 1 tablespoon
Tomato paste 1 tablespoon
Soy sauce 1 tablespoon
Soy sauce 1 tablespoon
Scallions 1 stick
Scented oil 1 teaspoon
Steps
1 Wash the tomatoes, scallions and garlic cloves.
2 Make a cross cut on the top of the tomato and blanch it in boiling water for a while to remove the skin.
3 Dice the tomatoes and chop the garlic cloves Chop the scallions into shallots Beat the eggs in a small bowl with a teaspoon of salt.
4 Preheat an enameled pan, add a good amount of oil, you need to consider the amount of oil to fry the tomatoes, add the garlic and stir fry for a short while.
5 Add chopped tomatoes and stir to mix, wait for the simmering juice, add tomato sauce, soy sauce, oyster sauce each a tablespoon.
6 Add two bowls of water and simmer for a while, then add 1.5 teaspoons of salt.
7 On the other side add boiling water in another pot to cook the noodles, adding water once on the way.
8 Boil the tomato soup in a pot over high heat, add the beaten egg and wait for the egg to solidify into an omelette without stirring.
9 Fish out the cooked noodles, add them to the enameled pot and stir a little, sprinkle with chopped green onions and drizzle with sesame oil, finished.