Noodles with tomato and egg(xi hong shi ji dan lao mian )

Noodles with tomato and egg

Introduction:

"Tomato and egg noodles is a home cooked meal in summer. And it's from snacks to big ones. I remember my mother love to do, every summer, my mother will buy tomatoes, roll some noodles. The marinated tomato is called topping by my mother, which means pouring it on the noodles. There are more cucumbers in the dish code. Sometimes my mother will dice the cowpeas and make the dish code with water. But sometimes there will be some diced lean meat and small Mahua in the tomato topping, which are not often eaten. My favorite tomato topping is tomato, shrimp and eggs. In summer, these are all delicious The food is light and nutritious. "

Production steps:

Step 1: Ingredients: tomato, egg, shrimp, salt, vegetable oil, garlic, cucumber, sesame paste, starch hand roll

Step 2: Practice: tomatoes with hot water, good peeling

Step 3: cut into small pieces

Step 4: peel the garlic and mash it with a masher

Step 5: wash the shrimps, cut the cucumber into shreds, break the eggs and stir well

Step 6: heat 70% of the oil in the pan and stir fry the dried persimmon

Step 7: stir fry until the tomatoes are soft and rotten. Add water, salt and shrimps to boil

Step 8: add eggs, keep stirring, bring to a boil, thicken with a little water starch

Step 9: roll the dough by hand and cook it with boiling water

Step 10: take it up and cool it with cold boiled water,

Step 11: put the noodles on a plate or bowl, add cucumber, sesame paste, garlic and tomato, and mix them together

Materials required:

Hand rolling: proper amount

Cucumber: moderate

Tomatoes: right amount

Eggs: right amount

Shrimp: right amount

Salt: right amount

Vegetable oil: right amount

Garlic: right amount

Starch: right amount

Note: noodles can be over water or over water, to their own preferences to add food code to their own taste

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light

Chinese PinYin : Xi Hong Shi Ji Dan Lao Mian