Strong fragrance: tomato and egg noodles(pen xiang nong yu gan ban fan qie ji dan mian )

Strong fragrance: tomato and egg noodles

Introduction:

"Weekend in Chongqing. There is a drizzle in the sky, which has not stopped since a few days ago. After 7 o'clock, I wake up habitually and lean on the bed quietly. How good would it be to enjoy this peaceful time all the time? Make breakfast. Dry mixed tomato egg noodles, using the pepper oil and white pepper, the taste is strong. After the tomato egg noodles, each noodle is stained with tomato juice and hung with broken eggs. It tastes delicious. "

Production steps:

Step 1: cut the tomato into smaller hob pieces, so that more juice can be produced during the stir frying process.

Step 2: put the eggs into a bowl, add half a spoonful of cooking wine, half a spoonful of water and a few drops of vinegar, remove the fishy smell, add fragrance, and fully disperse. (vinegar and water can make eggs tender, cooking wine can remove fishiness.) Cut the scallion and shallot into green onion.

Step 3: hot pot cold oil, the amount of oil can be more appropriate, after the oil is hot, put in the broken eggs, use chopsticks to scratch, fry and serve. (you can fry it for a little longer, which can remove the fishiness better, and the broken eggs can be hung on the noodles.)

Step 4: add the base oil into the pan, heat the oil, add the scallion and scallion into the pan, stir until fragrant, add the tomato and stir fry the juice, then add a spoonful of tomato sauce, two spoonfuls of delicious soy sauce and stir fry to improve the taste and color.

Step 5: if there is not much tomato juice in the pot, add appropriate amount of water, add salt, add eggs, bring the water to a boil, and then collect the juice until thick.

Step 6: add a teaspoon of white pepper, stir well, remove the fishy smell, add the scrambled tomato and egg into a bowl, and spread the onion on it.

Step 7: heat the oil in the pot, fry pepper for a while, fry pepper fragrance, skim pepper.

Step 8: pour hot oil on the shallots. (this is different.)

Step 9: put the noodles into boiling water and cook them well. After subcooling the boiling water, take them out. Pour the tomato and egg bittern on the noodles and mix them well.

Materials required:

Water surface: moderate

Tomatoes: 2

Egg: 1

Cooking wine: moderate

Vinegar: right amount

Scallion: right amount

Tomato sauce: moderate

Delicious soy sauce: right amount

White pepper: right amount

Salt: right amount

Shallot: moderate

Zanthoxylum bungeanum: right amount

Note: PS: 1, use more seasoning, pepper oil, pepper, these seasoning usually do tomato egg noodles is rarely used, but the noodles taste is also very unique, see personal preferences. 2. Add vinegar and water to make the eggs more tender, add cooking wine to remove the fishy smell, fry the broken eggs for a while to remove the fishy smell, and the fried eggs can be hung on the noodles. 3. This time, the tomato is sour, so add tomato sauce to neutralize the sour taste, and the sauce is delicious. 4. If there are many people, you can put more tomatoes and eggs. The sauce of scrambled tomato and eggs must be thick, or no water at all. The noodles are delicious. White pepper is also added to remove fishiness and increase fragrance. 5. I use alkaline noodles, which is called water surface in Chongqing. Cool water can remove the smell of alkaline water. ——The relatively unique method is very complicated for me, because I usually make tomato egg noodles. Whether it's dry mixed or soup noodles, it's relatively simple to spread tomato scrambled eggs on noodles. This method is very troublesome, but it really tastes good. I'm not afraid of trouble. Try it on children's shoes.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: other

Chinese PinYin : Pen Xiang Nong Yu Gan Ban Fan Qie Ji Dan Mian