when I have no appetite and don't want to eat in summer, even if I'm too lazy to move, I'll go to the kitchen and cook a pot of noodles, then cook a small pot of very sour and delicious halogen, half a bowl of noodles and half a bowl of vegetables, pour a tablespoon of halogen, mix well three or two times, and eat it with a big mouth. I can't stop eating one mouthful, and a bowl is absolutely unstoppable.
Well, this bowl of noodles is tomato and egg noodles with gravy. It's not fishy, but it makes people drool. It's a good medicine for treating poor appetite in hot summer. Tomato-egg marinade is similar to scrambled eggs with tomatoes, but there are also differences. Let's talk about it while making it, and the recipe is presented.
ingredients: appropriate amount of fresh wet noodles (handmade noodles are the best), 4 tomatoes, 1 pepper, 4 eggs, 1g chopped green onion, 2 teaspoons of white pepper, 1 teaspoon of sugar, appropriate amount of oil and salt, 1 handful of cowpea horn, 1 cucumber and appropriate amount of mung bean sprouts.
Specific practices:
1. Peel and chop tomatoes, and knock eggs into a bowl and stir well. I planted tomatoes myself last year, and then frozen them in the refrigerator. I can take them as I like. When I eat them, I don't need to thaw them. Just rinse them with hot water, and the skin will be torn off. Then chop them up. Remember not to thaw them, or the tomatoes will become stale. This preservation method is particularly good. It has been frozen for a year and tastes like fresh. When tomatoes are cheap in a few days, everyone can use this method to preserve tomatoes and eat them for a year. The smell of tomatoes in summer is still cheap, and tomatoes in winter are extremely expensive.
2. Heat the oil in a hot pot, pour in the egg liquid, and quickly spread it after the bottom is slightly solidified. Stir-fry it into small pieces and take it out for use.
3. Heat oil in a hot pan, stir-fry chopped green onion, then add chopped tomatoes and stir-fry to get soup. Frozen tomatoes make soup badly. Stir-fry them for a while and try to melt them.
4. Then, add a proper amount of water and bring to a boil over high heat. You can cook for a few more minutes, so that the flavor of tomatoes can be fully integrated into the soup.
5. After that, add appropriate amount of white pepper, sugar and salt, stir well, and continue to cook for about one minute. White pepper is not recommended to be omitted. Eating it properly in humid weather is good for your health and very tasty.
6. After that, wash and dice the pepper and add it to the marinated soup.
7. After half a minute, pour the scrambled eggs into the soup, stir well, and the tomato and egg marinade will be finished, and the smell will make your mouth water.
8. Boil the clear water while boiling the marinated soup, blanch the vegetables and take them out. I put the cowpea and mung bean sprouts. Put the cowpea first, and then put the bean sprouts when they are ripe. When the bean sprouts become soft, they can be taken out.
9. Then put the noodles in the pot. After the noodles are put in the pot, gently pick them up with chopsticks. Boil the water twice and you can take them out. If you like to pick the pot, put it directly into the bowl, pour the marinade and mix well to eat. If you like to water it, just water the noodles.
1. A seemingly unremarkable bowl of noodles tempts everyone with poor appetite. I can serve two bowls and one bowl of noodles and one bowl in a row, which is absolutely impossible to beat.