Main Ingredients

Egg Noodles

100g

Tomatoes

2

Egg

1

Supplementary Ingredients

Scallion

30g

Salt

2g

Steps

1. Picture: egg noodles, tomato, egg, green onion.

2. Wash the tomatoes with a knife and cut into small pieces, eggs beaten and poured into a bowl, add cooking wine and a little water, green onions cut scallions spare.

3. Add water and a little salt to the pot, add the noodles and cook until there is no hard center.

4. Fish out the cooked noodles and run them under cold water a few times.

5. In a separate pan, heat the pan and then add cooking oil. When the oil is about 70 percent hot, pour the egg mixture into the pan and stir-fry it until it is cooked to 7 minutes.

6. Add the tomatoes in the bottom oil and slowly stir fry the juice over medium heat (add a little water and a little oyster sauce).

Tips: Some persimmons may not be the same variety, not out of the juice of the persimmons can be added to the water on the good, but it is still recommended to use water enough persimmons to do this noodle, the taste will be better.

7. Add the scrambled eggs after the juice comes out and let the eggs blend into the juice.

8. Add a small amount of salt and stir-fry a few off the heat, the noodles drained water points, served in a bowl, the fried tomatoes poured on top of the noodles, sprinkled with scallions can be.