Health benefits
Tomatoes: produce fluid and quench thirst
Eggs: enhance immunity, protect eyes and improve eyesight
Ingredients
Yigudao Flour ( 300g ) | Tomatoes ( 2 ) |
Eggs ( 2 ) | Bean sprouts ( appropriate amount ) |
Salt ( appropriate amount ) | Light soy sauce (appropriate amount) |
MSG ( a little ) |
How to make egg and tomato noodle soup
1.Pour the flour into the basin.
2.Knead into a harder dough, wake up and knead repeatedly.
3. Roll out into lasagna.
4. Wash appropriate amount of bean sprouts and set aside.
5. Cut the tomatoes into small dices and set aside.
6.Crack the eggs into a bowl, add a little salt, and stir evenly.
7. Heat the oil in the wok and pour in the egg liquid.
8. Fry the eggs and chop them into pieces, put them into a bowl and set aside.
9. Leave the bottom oil in the pot and pour the diced tomatoes directly.
10. Stir-fry to make the soup, add salt and light soy sauce to taste.
11.Add appropriate amount of boiling water and fry.
12.Add enough water and simmer until the flavor is absorbed.
13.Put in the rolled noodles.
14.When the noodles are cooked, add bean sprouts and a little MSG.
15.Cook for a while.
16.Finished product.Bright red color, sour and refreshing.
Tips
1.Make the dough soft and knead until smooth.
2.Put more tomatoes and make soup.
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