Main Ingredients
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Tomatoes 320g
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Water 200ml
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Noodles (raw) 350g
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Eggs three
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Three spoons of tomato sauce
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Wooden fungus (water-ripened) 30 grams
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Onion 50 grams
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Salt two small spoons
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Two tablespoons of cornstarch
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Two green onions
How to make tomato bruschetta
1.
Preparation
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2.
Wash tomatoes and slash them to the bottom with a knife
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3.
boil pot of boiling water, water boiled into the tomatoes, about twenty seconds, the skin detached from the fire removed
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4.
Tomatoes cut into cubes, onion slices, scallions cut scallions, fungus torn small slices
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5.
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8.
Stir fry the red soup, add three spoons of tomato sauce and stir fry
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9.
Pour in 200 ml of hot water and boil
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10.
Put in the fungus and eggs
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11.
Two tablespoons of cornstarch with a little cool water to make a thick watery starch
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12.
Pour into the pot slowly to adjust the consistency you like
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13.
Add two tsp of salt to taste.
Adjust the saltiness according to your taste, and add a little more salt because you still need to mix the noodles
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14.
Sprinkle chopped green onion before removing from the pot
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15.
Cook the pot of boiling water, drizzle in a little bit of oil or add a little bit of salt to prevent stickiness
16.
Add the noodles to the pot of boiling water and stir
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17.
Cook until there are no hard centers
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18.
Preparing a pot of cold water, use a slotted spoon to pull out the noodles and let it cool down, and then pull it out again. Drain the noodles and put them into a noodle bowl, pour the marinara over them