Noodles with tomato and egg(xi hong shi ji dan ban mian jian dan xiang xi de ying yang mei shi )

Noodles with tomato and egg

Introduction:

"The method of tomato and egg noodles is very simple, so that those who do not have any kitchen foundation can also make delicious noodles. Of course, for those senior cooking women who fight in the kitchen every day, it's not worth seeing at all. It's just for young cooking women. They believe in themselves and immediately make some subtle adjustments according to their own taste to make a delicious dish of their own. "

Production steps:

Step 1: pour water into the soup pot, bring to a boil over high heat, turn to medium heat when bubbles appear, add salt and cooking oil, put noodles into the soup pot and cook them well, then take them out with a colander and set them aside.

Step 2: cut the tomato into pieces, not too small to prevent the loss of tomato juice; beat the eggs in a bowl, add some refined salt and stir evenly; cut the garlic into pieces.

Step 3: add oil into the frying pan, heat the oil to 60% over high heat, gently pour in the egg liquid, and stir it up with a shovel. After the egg liquid is basically solidified, let it stand by.

Step 4: add the oil into the frying pan, pour in the garlic and saute until fragrant.

Step 5: add the tomato and stir fry for a while. Pound the tomato into small pieces with a shovel. You can see that the tomato juice overflows.

Step 6: stir in proper amount of refined salt, fresh shellfish sauce and pepper.

Step 7: pour in the scrambled eggs, stir well and turn off the heat.

Step 8: pour in the cooked noodles and stir with chopsticks.

Materials required:

Noodles: right amount

Eggs: right amount

Edible oil: right amount

Fresh shellfish sauce: right amount

Garlic: right amount

Refined salt: right amount

Pepper: right amount

Note: cooking noodles: A. in the process of cooking noodles, stir a few times with chopsticks to prevent adhesion at the bottom. If there are a lot of noodles, it is recommended to cook them in several times to ensure the taste and not overflow the pot; B. adding salt and cooking oil in the boiling water can also prevent adhesion of noodles and make the cooked noodles taste more elastic; C. to identify whether the noodles are mature, chopsticks can be used Pick up one and gently cut it. If the center of the noodles is still white, it means it is not fully cooked. D. more water should be used to cook the noodles. Especially for the first time housewives, it is recommended to use a deep container such as a soup pot; e. if you roll fresh and soft noodles by hand, after the water boils, gently shake off the extra flour outside the noodles, put them into the pot, and gently mix them with chopsticks to prevent adhesion. Scrambled tomato and egg: do not add MSG / chicken essence to scrambled tomato and egg. Egg itself contains a large amount of glutamic acid and a certain amount of sodium chloride. If monosodium glutamate is added, these two substances will form a new substance after heating - sodium glutamate, which is the main component of monosodium glutamate, but the taste of egg itself is covered.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xi Hong Shi Ji Dan Ban Mian Jian Dan Xiang Xi De Ying Yang Mei Shi