1.

Pour a large basin into half a basin of boiling water and let it cool.

2.

Add cold water to the pot to boil, then add noodles to cook.

3.

Use the cooking time to wash cucumber and carrot, peel and shred, and cut the pickled Toona sinensis into powder.

4.

After peeling and cleaning garlic, put it in a garlic mortar and add 1 g salt to mash it.

5.

Pour garlic paste into a bowl, add vinegar and mix well, then add sesame paste and mix well.

6.

Heat the oil in the pan, add the eggs, stir fry for a while, add the tomatoes, add 1g salt to the juice, and mix well to serve.

7.

Soak the cooked noodles in cold boiled water.

8.

Pour half the scrambled eggs with tomatoes into a large bowl.

9.

Take out the drained noodles, scoop a spoonful of sesame and garlic on the noodles, add shredded cucumber, shredded carrot and chopped Toona sinensis, and mix well to serve.