Tomato and Egg Macaroni

The first time we tried macaroni was probably in an Italian restaurant or a Western restaurant. Because we were so impressed by its deliciousness, many people want to try making it at home, which is not only cheap but also very fulfilling. Of course, trying something new is not that easy. This article recommends tomato and egg macaroni. The production process is simple and it is very suitable for beginners. If you are interested, come and have a look.

Tomato and Egg Macaroni

Materials

Material

Dosage

2 eggs

1 tomato

A bowl of macaroni

practice

1. Beat the eggs, add salt, lard and a spoonful of water, and continue to stir evenly.

2. Wash and slice the tomatoes

3. Put water in the pot, add a spoonful of salt after the water boils, add macaroni and cook for 11 minutes, then remove from the pot, drain and set aside.

4. Wash the pan, add oil, fry the eggs, stir fry for a few times, and serve when they are tender. Set aside.

5. The pot does not need to be washed, add oil, put the tomatoes in the pot, add 4 spoons of sugar, cook on high heat for one minute, then turn to low heat and cover for a while until the juice comes out.

6. Add the fried eggs and drained macaroni into the pan, stir-fry over high heat for a few times, OK, you're done!

Tomato Macaroni

Ingredients: 1/2 onion, 1 tomato, 3 eggs, 100g Italian macaroni, 28g butter, salt, sugar, black pepper, 100cc fresh milk, 10cc white wine, cheese powder

practice

1.Cook the pasta until 70% done, remove from the pan and mix with a little olive oil for later use.

2. Add butter to a hot frying pan, stir-fry onions, tomatoes and beaten eggs over medium heat, add salt, sugar and black pepper to season, then add the noodles from step 1, milk and white wine, stir-fry for 3 minutes, finally sprinkle with appropriate amount of cheese powder and serve.

Tomato Beef Macaroni

Ingredients: 150g macaroni 200g beef 400g canned tomatoes 2 tbsp tomato paste 500ml beef stock

1 Cut the beef into thin slices, marinate it with a little soy sauce, sugar and cornstarch for 20 minutes, set aside

2Cook the macaroni, drain and pour into a bowl

3 After the wok is heated, add canned tomatoes (you can also use fresh tomatoes, diced) and boil over medium heat.

4 Then add tomato paste (or Ketchup), beef stock, season with salt and black pepper, bring to a boil, then simmer for 10 minutes, add beef slices and cook for one to two minutes.

5 Pour the tomato soup into the macaroni.