Tomato egg noodles(fan qie dan hua mian )

Tomato egg noodles

Introduction:

"Generally, to make tomato egg noodles, you need to stir fry the eggs. This time, you just stir fry the tomatoes. Because lycopene is also fat soluble, you need to add some cooking oil to stir fry it for better absorption by the human body. The eggs are directly beaten into egg flowers and put into tomato soup, which is more healthy. "

Production steps:

Step 1: beat the eggs into a bowl, add 1 / 3 spoon cooking wine, 1 / 3 spoon water and a few drops of vinegar, and fully disperse into egg liquid. Add vinegar and water to make the eggs tender. Add cooking wine to remove the smell, but don't add more A spoonful of tomato sauce, a spoonful of delicious soy sauce, half a spoonful of sugar and starch, water into the sauce.

Step 2: cut the tomato into thin slices, so that the stir frying process can produce more juice.

Step 3: heat the oil in a hot pan, heat the oil, add the tomato and stir fry the juice.

Step 4: stir in the sauce and stir well.

Step 5: add hot water and bring to a boil.

Step 6: slowly pour the egg liquid into the pot, form egg flower at the boiling point of the soup, add appropriate amount of salt according to the taste, and put it into the bowl for standby.

Step 7: bring another pot of water to a boil, add the noodles, cook them well, and then put them in a bowl. Pour the tomato egg soup on the noodles, add sesame oil according to the taste, sprinkle with scallion and mix well.

Materials required:

Noodles: right amount

Tomato: 1

Egg: 1

Cooking wine: moderate

Vinegar: right amount

Tomato sauce: moderate

Soy sauce: moderate

Sugar: right amount

Starch: right amount

Salt: right amount

Note: Ps:1, the vinegar and water in the eggs can make the egg more tender. The wine can be poured into the cooking wine, but not more. 2. Lycopene is fat soluble and needs to be fried with some edible oil to be better absorbed by the human body; if the tomato is sour, it can be neutralized with tomato sauce and sugar, and it can be extracted with delicious soy sauce. 3. The key to make the egg liquid present egg flower is: when pouring the egg liquid into the pot, it must be trickle like, and try to disperse in the pot, not pour a lot at a time. It's easy to use a spoon. 4. The addition of starch can not only make the noodles better paste, but also make the egg liquid better form egg flower when it is put into the pot.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light

Chinese PinYin : Fan Qie Dan Hua Mian