Egg tomato noodles
Noodles 250g | Tomato 2 |
Eggs 3 | Ketchup Appropriate amount |
Salt Appropriate amount |
Step 1
Material collectionStep 2
Cut tomatoes into cubes, beat eggs and set asideStep 3
The eggs are easy to fry and cut into small pieces for later use.Step 4
Write production stepsStep 5
Add a little oil and a little salt to the pan. Add tomato paste and fry until red oil comes out.Step 6
Add tomato chunks. Fry the tomato juice over medium heat (if the tomatoes don’t have much water, you can add some boiling water)Step 7
After the tomatoes are cooked until the juice is soft, add the scrambled eggs and stir-fry evenly, then cover and simmer for 5 minutes before serving.Step 8
Boil the noodles in a pot under boiling water, take them out, add peanut oil and mix well.Step 9
PlateStep 10
Usually one plate is enough for two people’s lunch~haha. Egg tomato noodles cooking tipsIt’s too simple~ There is really nothing to remind you~ The only thing is to add oil and mix well after the noodles are drained from the pot, so that they will not stick and taste better~ Peanut oil is the first choice. If not, sesame oil will also work.