Tomato and egg noodles recipe

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