How to make tomato and egg stewed noodles

Braised noodles is a delicious noodle dish in Northeast China. It is usually made by stewing noodles with pork ribs, potatoes and other ingredients in a large pot, and served with side dishes and vinegar. It tastes very chewy. But some people don’t like eating meat and potatoes, so they can only make braised noodles at home and put whatever they want in it. Because tomatoes are rich in vitamins, many people like to use tomatoes as ingredients to cook braised noodles. This is a detailed introduction to the method of stewing noodles with tomato and egg.

1. Main ingredients: 2 tomatoes, 2 green peppers, 5 black fungus, 2 eggs, some noodles, some ginger, some salt, some sugar, some tomato sauce, some pepper, some chicken stock

step:

1. Slurry the eggs and serve, cut the green pepper and fungus into pieces, peel and cut the tomatoes into pieces, stir-fry the ginger pieces with a little oil, add the tomatoes and stir-fry, then boil in water for three to five minutes. I used a frying pan.

2. After the noodles are cooked, add tomato sauce, salt and pepper, turn to medium-low heat and simmer for two or three minutes. Add the fungus and simmer for two or three minutes.

3. Add eggs and cook for one minute. Over medium-high heat, add green peppers and black fungus and cook until the sauce thickens. Add chicken essence when serving

2. Main ingredients: 1 tomato, 2 eggs, 4 mushrooms, a handful of green vegetables, fresh noodles

step:

1. Dice most of the tomato and cut the rest into pieces; beat the eggs; slice the ginger (2-3 slices); chop the scallions; slice the mushrooms.

2. Fry the eggs with a little oil until they are 60% cooked, then set aside. Heat oil in a pan, add ginger and onion, sauté until fragrant, then add tomatoes and stir-fry until juice comes out; add two bowls of water and add mushrooms (you can change the mushrooms to your favorite ones). Add a pinch of salt and chicken stock to taste (slightly saltier than usual so you don’t have to pick on the spicy taste later).

3. When there is 2/3 of water left in the pot, put in the eggs, a handful of green vegetables (if you don’t like green vegetables, you can change them), and finally put in the fresh noodles and cover the pot to simmer.

4. When there is still a little water left, stir it and serve after the sauce is absorbed.