How to make tomato sauce and egg dry noodles

Repeating the nine-to-five life every day, I have no energy to cook after get off work. The method of tomato sauce and egg dry noodles is relatively simple. You need to use a wok as a cooking utensil. Simply prepare the ingredients and put them in the pot to steam. In less than ten minutes, you can share the joy of delicious food immediately.

1. Prepare the ingredients

2. Noodles, tomatoes, eggs, green onions (scallions are best, as they go perfectly with eggs)

3. Note: The amount of noodles, tomatoes and eggs should be adjusted according to the number of people. Tomatoes should be more because they are the main character.

4. Beat the eggs

5. Crack the eggs into a bowl (I have now reached the point where I can pinch eggs with one hand), add chopped green onions or shallots, a little raw water (to make the eggs more tender), a small amount of salt, chicken essence, and thirteen spices (I like to use them when cooking meat dishes, including eggs), and mix well.

6. Note: If some eggs fall apart after being beaten, it means they are not fresh. Throw them away decisively. Be sure to pick full eggs.

7. Scrambled eggs

8. Add cooking oil. This time I chose rapeseed oil, which has a stronger aroma. When the oil is hot, pour in the eggs.

9. The smart cooking machine I use has the same principle as an ordinary pot, which is to fry the eggs until cooked. A slightly burnt feeling is very fragrant. You need to pay attention to the heat of an ordinary pot and don't make it too big to avoid burnt eggs. Of course, this problem will not occur with the smart cooking machine.

10. Step 4: Stir-fry tomatoes

11. My favorite dish is fried tomatoes, haha! If you are having dinner with a girl and don't know what to order, scrambled eggs with tomatoes or tomato-related dishes will never go wrong.

12. The root of the tomato should be removed as it is too hard and affects the taste.

13. Put it in the pot, add some salt and chicken essence, and cook until the juice is completely released without leaving any chunks. Tomato juice is the key. If the tomatoes are out of season (the color and juice of tomatoes are best when they are in mass production in summer), you can add some tomato juice, which will be more beautiful and refreshing.

14.

15. Step 5: Scrambled Eggs with Tomato

16. Mix the eggs and tomatoes together and stir until the eggs are covered with tomato juice and turn red.

17. Step 6: Cook the noodles

18. It would be better if you buy coarse noodles in advance. Dried noodles are more convenient and easier to store. Grab two taels of noodles and throw them directly into boiling water. Make sure the water is boiling with big bubbles. This way the noodles will cook quickly and have flavor, just like instant noodles need 100-degree boiling water.

19. Adjust the time according to the amount of noodles. Cook them a little raw, 90% cooked, add salt, stir well, and it can be served after 30 seconds.

20. If you are eating noodles with soup, discard the white foam around the noodles. Since they are dry noodles, you can just scoop out the noodles with chopsticks.

21. Step 7: Fried Tomato and Egg + Noodles

22. Pour into a large bowl, add some sesame oil (my mother brought it from her hometown, 100% pure sesame oil), stir quickly so that every noodle is coated with thick tomato juice. Can you smell the sour tomato flavor? Fragrant sesame oil flavor?

23. When you are done, start eating immediately. Eat the noodles quickly while they are hot so that they will be sour and refreshing. What do you think?

Do you smell the rich flavor? The tomato sauce and egg dry noodles smell particularly tempting when they are ready to be served. The taste will be even better if it is stewed until it is soft. The taste is indescribably delicious when eaten with rice mixed with the soup.