Tomato and egg noodles

Overview

The god of cold noodles lies in vinegar - China's vinegar depends on Shanxi, and Shanxi's vinegar depends on Qingxu. But everyone knows Qingxu mature vinegar, but some people know that there is another kind of vinegar in Shannan - rice vinegar. No matter how you prepare a bowl of noodles, there is always a bit of flavor missing. The last spoonful of vinegar adds a finishing touch and the flavor immediately sublimates!

Tags

• noodles
• egg
• rapeseed
• rice vinegar
• garlic
• salt
• soy sauce
• tomatoes
• vegetable oil

Ingredients

Steps

1. 1 Take three eggs, open them, add an appropriate amount of salt, and stir evenly

   

2. 2 Wash and cut tomatoes into pieces

   

3. 3 Break off each leaf of small rapeseed and wash them

   

4. 4 Slice the garlic, add a small amount of salt and pound into minced garlic

   

5. 5 Add appropriate amount of vegetable oil to the pan

   

6. 6 When the oil is hot, pour in the egg liquid and stir-fry

   

7. 7 After the eggs are cooked, pour in the diced tomatoes, add a little soy sauce, and continue to stir-fry (the color of the soy sauce depends on your own taste)

   

8. 8 Tomato scrambled eggs are ready!

   

9. 9 Add an appropriate amount of water to the pot. When the water boils, add the noodles and stir. When the water boils again, add a little cold water and continue cooking. After boiling it again, add the rapeseed, blanch it and remove from the pot (dried noodles are not easy to cook, fresh-cut noodles are easy to cook, you can adjust according to your own situation)

   

10. 10 Mix the noodles: Put the noodles into a large bowl, add an appropriate amount of tomatoes, eggs, salt, garlic and a spoonful of vinegar, and stir evenly

    

11. 11 Let’s eat!