Tomato, egg and mushroom noodles

Overview

How to cook Tomato, egg and mushroom noodles at home

Have all materials ready
Process the ingredients, cut the tomatoes with a cross knife, put them in the water and cook until the skins are slightly cracked, then take them out of the pot
Peel and dice the cooked tomatoes. Cut the soaked mushrooms into small dices and set aside
Beat the eggs and add a little water, a little cooking wine and a little salt. The eggs fried with the cooking wine will not have any fishy smell
Make the fried eggs in the pan, then take them out and set aside
Make a base of oil in a separate pan, fry the chopped green onions over low heat, then add diced tomatoes and mushrooms and stir-fry
After frying the diced tomatoes, add an appropriate amount of water, then add the fried eggs and half a green pepper (remove the green pepper at the end, just to taste), then add light soy sauce, oyster sauce, half a spoonful of pepper, a spoonful of sesame paste, a spoonful of chicken powder and a little salt (taste for saltiness) and cook for five minutes on medium heat
Put the cooked juice into a bowl and add two or three drops of sesame oil and set aside
Boil water in another pot, remove the green vegetables first, and set aside
After the greens are cooked, just put them in. After the noodles are cooked, just pour them into the tomato soup you just made
Finally, add a little green onion and coriander to finish