Chinese Food
Tomato and egg noodles
(193534 views)
Cooking ingredients
Cooking Steps
Step1:Gently cross the tomato skin with a knif
Step2:Put tomatoes in boiling wate
Step3:The skin of tomato is scalded quickl
Step4:Peel tomatoe
Step5:Peeled tomato slice
Step6:Beat two eggs (the amount of eggs depends on your preference
Step7:Break up the eggs (you don't need to add salt when you beat them. The eggs are more golden
Step8:Put the oil in the pot. Heat the oil into the egg mixtur
Step9:Quickly use chopsticks to slide the eggs into small pieces. Put them out for us
Step10:The bottom oil in the pot is put into the scallions (some people don't like the scallions, but they don't want to put them in. I like the flavor of scallions especially. So I put them in.)
Step11:Pour in the tomato. Stir fry for a whil
Step12:A little red oil, salt and sugar. Seasonin
Step13:Stir fry until tomatoes soften to make sou
Step14:Pour in egg
Step15:Stir fry well. Add a little starc
Step16:Out of the po
Step17:Make a pot of noodles, stir fry tomatoes and eggs, pour them on the noodles, and you can eat them. Keep the noodles clean. Control the wate
Cooking tips:To make scrambled tomatoes and eggs, please pay attention to - 1. The tomatoes must be scalded. The scrambled tomatoes and eggs made in this way are more tasty. When eating, they also save the unsightly spitting skin. 2. Choosing good tomatoes is also the key to making scrambled tomatoes and eggs - (today's tomatoes are not particularly good. Niu doesn't know the goods.) The first is to look at the color. Naturally ripe tomatoes usually have a green color in the fruit base, while the whole ripening tomato fruit is red. Green is rarely seen in the fruity part. The second point is to look at the shape. Naturally ripe tomatoes. Well proportioned. And the ripening tomatoes. Appearance is not so symmetrical. Some have obvious spires. Some have edges. The third is a pinch. Ripe tomatoes are marked by softness rather than hardness. Naturally ripe tomatoes. Soft to pinch. And the ripening tomato. The hand feeling is very strong. What we cook at home is a memory. The taste of our stomachs eventually becomes a memory
