Although there are still some high temperatures in autumn, the overall development trend is getting colder and colder. Therefore, eat noodle soup several times to moisten the stomach and remove dampness, the taste is fresh and the calories are still relatively low. Many sisters who are thinking about reducing fat and slimming can also safely take this special food as breakfast. Prepare tomato and egg noodles in advance: vermicelli 120g tomato, 2 raw eggs, 2 cloves garlic 1 onion ginger, a little vegetable oil, soy sauce and salt.
The first step is to prepare the necessary food. Put two tomatoes in boiling water, blanch them and slice them for later use. Cut the chopped green onion into sections and set aside ginger foam. The roots of onions are used to explode fragrance, and the green grass gives off fragrance when it boils.
Step two, make this noodle soup. First, you must cook noodles with hot pot. During the whole cooking process, order cold water 2-3 times and cook for 6 minutes. The advantage of using vermicelli is that it is not easy to stew. You can put it in the pot after the soup pot. Boil the vegetable oil in a wok on another kitchen stove, and pour in the egg liquid. , and then quickly slide away, take out the reservation.
Step 3: Put the tomato pieces into a wok, gently press them with a frying spoon, stir-fry the soup in the wok, and then pour in chopped green onion, ginger foam and garlic paste to stir-fry. Add raw egg pieces, pour a little soy sauce, and pour half a spoonful of salt to taste.
Pour in a large bowl of warm water, stir well, cover the lid and simmer for 2 minutes. In the meantime, taste the boiled soup and adjust it according to the taste. Pour in the cooked vermicelli, cook for about 2 minutes, and finally sprinkle with onion. Personally, I don't need too much soup to make the tomatoes taste stronger, and all the fresh noodles in the soup are eaten up when eating, which is too fragrant.