Tomato, egg and pea noodles

Overview

Nutritional value of peas: Peas are sweet in taste and neutral in nature, and return to the spleen and stomach meridians. They have the effects of replenishing qi, stopping diarrhea and dysentery, regulating nutrition and health, promoting urination, eliminating carbuncles and swelling, and detoxifying lactoliths. It has a certain therapeutic effect on athlete's foot, carbuncle, lactation obstruction, spleen and stomach discomfort, hiccups and vomiting, abdominal distension and pain, thirst and diarrhea, etc.

Tags

• noodles
• home cooking
• chicken essence
• chinese cabbage
• egg
• fungus
• hand dish pea noodles
• light soy sauce
• sesame oil
• green onions
• pepper
• salt
• tomato sauce
• tomatoes

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Boil water in a pot. After the water boils, add a little salt and oil. Blanch the vegetables for 10 seconds, drain them under cold water and set aside. (Add salt and oil to make the vegetables more green).

   

3. 3 Boil water in a pot. After the water boils, cut the tomatoes with a cross knife and pour them in. Take out the persimmons and peel them.

   

4. 4 Peel the tomatoes and cut into cubes, cut the fungus into shreds, and mince the green onions and set aside.

   

5. 5 Pour oil into the pot, fry the eggs and take them out.

   

6. 6 Put a little oil in the pot, heat the oil to 80% heat, pour the tomatoes in, add a spoonful of tomatoes, and stir-fry evenly. Add half a bowl of boiling water and bring to a boil. Pour the eggs in, add salt, chicken essence, pepper, and a little sesame oil and stir-fry evenly. Remove from the pan.

   

7. 7 Add water to the pot and bring to a boil, put the noodles in, add water three times in between, which means the noodles will be cooked in about 4 minutes.

   

8. 8 Finished product picture.