Braised tomato noodles
Overview
The most homely meal, but it is not easy to make it delicious. The weather in summer is hot and humid and the appetite is light, so a bowl of cold noodles is a good choice. The taste is slightly sour and slightly sweet, with moderate saltiness and freshness. You can enjoy it directly after eating. Well, it feels so good just thinking about it!
Tags
Ingredients
Steps
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Insert the tomatoes with a spoon, roast them over the fire, and peel them
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Remove the stems from the tomatoes, cut into small pieces, and dice the green onions
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Beat two eggs, add a few drops of cooking wine, and add a little water, so that they will be more tender when fried
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Put oil in the pot. When the oil is hot, add the egg liquid. Use chopsticks to quickly stir in one direction to make the eggs into loose flakes or particles. When you start the fire, turn off the heat and stir when you see the eggs solidify. The residual heat of the pot will be enough to make the eggs tender. Dish out and set aside
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Add oil to the pot. After the oil is hot, add the tomatoes and press the tomatoes with a wooden spatula so that the red oil comes out fully
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Season, add salt, pepper, chicken essence, sugar, add appropriate amount of water but not too much, otherwise the concentration of the brine will be reduced. After boiling, pour in the gravy and add it in batches. Stop when the consistency is right. Finally, sprinkle in the crushed eggs and mix well. I suggest that the stew should be thicker so that the noodles can hang on
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Remove the marinade and set aside
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Put sesame oil and a few peppercorns in the pot and fry the peppercorns over low heat until they are fragrant
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Place the chopped green onions on top of the marinade, and pour the fried Sichuan peppercorn oil on top of the chopped green onions
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The marinade is ready
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After the noodles are cooked, pour cold water
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Pour the marinade over the noodles
