Health benefits
Eggs: Protect eyes and improve eyesight
Cowpeas: Strengthen the spleen
Zucchini: Clear away heat
Ingredients
Eggs ( 1 ) | Cowpea ( 3 roots ) |
Tomato ( 1 piece ) | Dried Tofu ( 1 piece ) |
Zucchini ( 1/4 pieces ) | Oil ( appropriate amount ) |
Salt ( appropriate amount ) | White pepper ( appropriate amount ) |
Heinz ketchup ( appropriate amount ) |
How to make tomato and egg noodles
1. Prepare the materials and dice them, and blanch the cowpeas water for 3 minutes
2.Put a little more oil, scramble the eggs and remove them
3.No need to add more oil, stir-fry the tripod, add salt and white pepper for a few times
4.Add tomatoes, tomato paste and appropriate amount of water and stir-fry.
5.Add eggs, stir-fry and remove quickly
7.Put the noodles on the plate
8.Place the fried vegetables on top of the noodles, stir well and eat
6.Cook the noodles before chopping and stir-frying
Tips
Keep the heat and oil temperature in mind, heat the pan and cool the oil, use low heat for scrambled eggs and high heat for stir-fry dishes
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
