Tomato and Egg Lasagna

Overview

The classic tomato and egg noodles are wide and smooth. The egg tomato juice is sour, sweet and slightly salty. It is very suitable for summer consumption and is appetizing and easy to digest. The wide noodles are made with Joyoung JYN-L10 noodle machine, which is extremely convenient.

Tags

• staple food
• noodles
• home cooking
• children
• lunch
• clear water
• egg
• flour
• white sugar
• chopped green onion
• salt
• soy sauce
• tomatoes
• vegetable oil

Ingredients

Steps

1. 1 According to the serving amount and the ratio of the noodle machine, prepare 200 grams of a cup of flour

   

2. 2 Pour the flour into the noodle bucket

   

3. 3 Prepare wide mold head

   

4. 4 Cover the lid, turn on the power, start the program, and after the flour starts turning, install the bucket

   

5. 5 Soon, the smooth wide noodles were made

   

6. 6 Look, it’s even more beautiful than the takeout ones. Cover it with plastic wrap first and set aside

   

7. 7 Clean three tomatoes

   

8. 8 Cut into pieces

   

9. 9 Put three eggs into a bowl and beat them

   

10. 10 Put oil in the wok, when the oil is hot, pour in the egg liquid, beat into small pieces, and then scoop out

    

11. 11 Leave the oil in the pot and stir-fry a small amount of chopped green onion until fragrant

    

12. 12 Pour in the tomato cubes and stir-fry for a while, then add salt, sugar and soy sauce and continue to stir-fry

    

13. 13 When the tomatoes soften and the soup comes out, add the scrambled egg cubes back in and mix evenly

    

14. 14 The noodles are cooked and put in cold water to make them more refreshing

    

15. 15 Put an appropriate amount of noodles into a bowl, pour tomato and egg juice over it, the noodles are sour, sweet and slightly salty, and the noodles are smooth and chewy

    

16. 16 Appetizing, nutritious and delicious to make at home!