How to make simple tomato and egg noodles

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  1.Open two eggs in a bowl, add a small amount of salt, and stir evenly! Adding salt makes it easier to beat eggs and makes them more palatable, or you can leave them out!

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  2. Slice tomatoes, cut into strips, and then into cubes so that the juice will come out faster when fried ! If you like to eat larger tomatoes, you can cut them into larger pieces, it doesn’t matter! !

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  3.Put an appropriate amount of salad oil in the pot and heat it for five minutes until it is just smokey.Can! You can rotate the pan to let the oil spread on the bottom of the pan to prevent the eggs from sticking to the pan!

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  4.Put an appropriate amount of salad oil in the pot, heat it over medium heat, and add a small amount of smoke.Add the beaten eggs, turn down the heat, and stir-fry until the eggs form into cakes! The small eggs cooked over high heat are not easy to be fried, and the eggs come out with a nice yellow color! When the cake is strong, stir-fry the scrambled eggs and they won’t break easily! !

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  5. After the eggs are cooked, you don’t need to scoop them out.Adjust the heat to medium and add the tomatoes.The pieces are small, stir-fry until soft and the juice comes out quickly, add appropriate amount of salt and serve! You can add less salt first, and then add more if you feel the taste is not enough, so as not to add too much at once! Just taste less salty than normal stir-fry dishes!

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  6. Transfer the cooked noodles to a large bowl and pour in the fried tomatoes.Eggs, if you like to eat soup noodles, you can add an appropriate amount of noodle soup.I like to eat soup noodles, so I add more soup every time! You can also pour the tomatoes and eggs into the soup without taking it out of the pot after it is cooked, and then mix it for a better taste