1

Prepare ingredients.

2

Add a little water to the eggs and beat them into egg liquid. Cut tomatoes into crosses, blanch them in hot water, and then dice them.

three

Light a fire in the pot and pour in the right amount of oil. When the oil is 80% hot, turn off the heat, pour in the egg liquid and break the eggs with a shovel.

four

Take out after solidification.

five

Pour a little more oil into the pot and stir-fry the tomatoes a few times.

six

Add water, tomato sauce and salt, and simmer for about 10 minute.

seven

Heat the juice until it is silky, and finally pour in the scrambled eggs.

eight

Boil another pot with water, add noodles and cook for two or three minutes.

nine

Take out the noodles, drain some water after ice water, pour into a bowl and put the topping on the noodles.