【My breakfast】Tomato and egg noodles
Overview
Tomatoes are a frequent visitor to my house. I buy a few every week when I go grocery shopping and keep them at home for later use. Eggs are also a must-have ingredient in my refrigerator. When you have plenty of time in the morning, you can slowly cook a pot of porridge, stir-fry a few side dishes, eat it leisurely, and then simply pack up and go to work. Scrambled eggs with tomatoes are one of the best companions with porridge. My family eats it once, twice, or three times a week. When time is tight in the morning, I like to cook noodles. All kinds of noodles can usually be cooked in about ten minutes. Tomato egg noodles are a kind of noodles that I often make, with soup, which is nice, delicious and warm. The day's plan begins in the morning. As an office worker, you have to prepare a few quick breakfast recipes and keep them at the bottom of the box. Just eating takeaways will naturally be too much for your body. To stay healthy, you must pay attention to your daily diet and living habits. A reasonable diet coupled with appropriate exercise can greatly improve our health. A healthy body is the capital of revolution. I hope that we all have strong capital, so that we can work hard, make money, and enjoy life happily and consume. Come and make breakfast with me!
Tags
Ingredients
Steps
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Wash and slice tomatoes.
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Wash the green onions and cut into sections.
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Wash the eggs and set aside. One egg per person per day, up to two, 3-4 times a week.
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Wash the pot, add appropriate amount of water and bring to a boil. Just put enough water for two bowls of noodles for two people. You can add a few peppercorns and slices of ginger at this step.
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While boiling water, take out a non-stick pan, clean it and boil it dry, then pour in an appropriate amount of peanut oil, heat it up and break in an egg, frying one side until brown first. Olive oil, corn oil, lard, etc. can also be used. It is not recommended to use soybean oil or rapeseed oil, because the oil raw materials have a strong taste and will cover up the fragrance of the ingredients.
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Flip and fry the other side until golden brown.
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Put the fried eggs into the pot of boiling water. Leave the base oil in the non-stick pan.
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Put the chopped tomatoes into a non-stick pan and stir-fry briefly, then add to the pot of boiling water.
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After boiling, cook for a short time to draw out the tomato juice.
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Add half a bowl of cold water to the pot and add an appropriate amount of noodles. Generally, the amount for one person is about the thickness of a thumb. If you have a big appetite, you can increase the amount appropriately. The purpose of adding cold water is to cook the noodles without making the soup muddy.
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After the noodles are moistened, stir them up quickly with chopsticks.
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After the noodles are cooked through the core, blanch the green onions, then add an appropriate amount of salt and a little bit of chicken essence. You can also omit the chicken essence.
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Take the noodles out, pour the soup over them and eat.
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Finished product. The noodles absorb the rich flavor of tomatoes, are soft and smooth, and are easy to digest and absorb.
