Recipe: Tomato egg noodle soup (I am salty)

Home Cooking Recipe: Tomato egg noodle soup (I am salty)

Ingredients:

Steps:

  1. Home Cooking Recipe: The black fungus is soaked in advance, washed, and torn into a thumb, spare. One egg is beaten into an egg yolk. Three pieces of onion ginger are chopped. Cut the thick slices of tomatoes.

    The black fungus is soaked in advance, washed, and torn into a thumb, spare. One egg is beaten into an egg yolk. Three pieces of onion ginger are chopped. Cut the thick slices of tomatoes.

  2. Home Cooking Recipe: Onion ginger pot, stir fry the tomatoes, add water when there is no separation of the flesh, it will be no more than the tomatoes, change the small fire cover pot, cook until the red color of the soup begins to thicken. Add salt, add the amount of tomatoes when scrambled eggs, how much to add here.

    Onion ginger pot, stir fry the tomatoes, add water when there is no separation of the flesh, it will be no more than the tomatoes, change the small fire cover pot, cook until the red color of the soup begins to thicken. Add salt, add the amount of tomatoes when scrambled eggs, how much to add here.

  3. Add a bowl of water to the bottom of the cooked tomato soup (how much you want to drink, and then add the taste to the bottom) Boil, add a dry noodle (please add one for the staple food). When the noodles are boiled until soft and shiny, add the fungus, pour the soup and pour it into the evenly beaten egg yolk and stir for five laps to see the egg flower float.

  4. Add the garlic shoots or the end of the parsley, and cook the rice.

Tips:

Here is the amount of one person who uses the pasta as a staple food. Stir-fried tomatoes are the key to the richness of the soup base, but the skin of the tomatoes will be rolled up and floated on the soup.


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