tomato egg noodles

1.Prepare the ingredients and condiments you need to stir-fry into the pot.[The tomatoes in the picture 1 look like they have more tomatoes.In fact, that’s because they are smaller.Local tomatoes are smaller and more sour.They are my favorite.I used to buy a lot of them, wash them, drain them, put them in the freezer, and take them when I want to eat them.Just come out.】

2. Set up the pot! Pour in an appropriate amount of cooking oil [I put in less].When the oil is hot, pour in the prepared eggs.Just double them.Otherwise, the eggs will become old and lose their "vitality" when cooked in the soup! Then take it out and put it in a bowl for later use.

3.Pour in tomatoes [Note⚠️Depending on the amount of tomatoes and your taste, if If you need to add more cooking oil, you can add some more.]

4. Stir-fry until the juice comes out, then pour in the prepared ginger slices and garlic, and stir together saute.

5. Pour in drinking water and bring to a boil over high heat.Then add noodles, eggs, a little soy sauce and salt, turn to medium heat and cook.

6. After it is almost cooked, add the vegetable moss [This step can be omitted, add it according to your own taste , I am an egg lover, so I was unwilling to put in another boiled egg (^_^*)]

7. Take it out of the pot, put it in a bowl, and sprinkle with green onions! Click~ Let’s eat