Under the guidance of my mother, I tried tomato noodles for the first time.
1. Preparations: Choose about four or two pink thin-skinned local tomatoes, two eggs, half a kilogram of wet noodles, celery leaves, shallots, ginger, garlic and dried pepper, garlic seedlings, parsley, seasoning oil and spices.
2. Making: First boil the water in a kettle, open the eggs and put them in a bowl, stir them thoroughly, then set aside, add a small amount of blending oil to 80% heat in the frying pan, stir-fry the egg liquid in the bowl until it is soft and hard enough, then shovel it out and put it in the bowl. Heat oil in the frying pan again until nine layers are hot. Put onion, ginger, garlic and dried chili into the frying pan. Stir-fry chopped Tomatoes until half-cooked and add fried eggs. Add salt, sauce and stir-fry until the eggs turn yellow and add boiling water. Boil water in the pan and add noodles. After boiling water for two minutes, add garlic sprouts, parsley and chicken essence. After mixing, turn off the fire. A delicious tomato egg noodle is ready.
