Tomato and bean curd casserole

List of ingredients: 350g of tomato, 150g of bean curd, 1 bowl of soul juice, green onion, peppercorns, 400g of fresh noodles, garlic, cilantro.

1. First, mix a bowl of soul juice: 2 spoons of soy sauce + half a spoon of dark soy sauce + 1 spoon of oyster sauce + 1 spoon of cooking oil + half a spoon of sugar + half a bowl of water.

2. Cut the tomatoes into small pieces, break the bean curd into small pieces of about 3cm with your hands, and chop the green onion, garlic and cilantro.

3. Cold oil in a hot pan, when the oil is hot, small fire under the pepper stirred out the flavor and fish out.

4. Under the chopped onion, garlic, then under the tomato fried juice (leave some garlic out of the pan with).

5. Under the beans continue to stir-fry for 3 minutes.

6. Pour in the water that does not exceed the ingredients, and simmer for about 15 minutes on medium heat with the lid on.

7. Evenly spread the noodles, inject the soul sauce and turn the heat down to cover and simmer for 12 minutes (you need to open the lid a few times to let the noodles absorb the soup).

8. Finally, add the remaining minced garlic and cilantro and stir well, turn off the heat and remove from the pot.