Tomato and Egg Sliced Noodles

Overview

I am short of time at noon today, so I want to make a quick and delicious tomato and egg shaved noodles.

Cut the tomatoes into cubes, crack the eggs into a bowl and beat them up, and pat the garlic cloves.
Put it in the pot, heat it and pour the beaten eggs into the wok, stir-fry and set aside.
After frying the eggs, fry the garlic cloves until fragrant.
Add the chopped tomatoes and stir-fry again.
Add an appropriate amount of salt and stir-fry the tomatoes until they become sandy. Add a little tomato sauce and stir-fry again.
Add the scrambled eggs, stir-fry again, add a little boiling water and start simmering.
This is to wash the lettuce, start to cook the noodles, mince the millet, add minced garlic, a little salt and white wine, marinate it, and eat it with the noodles later.
After the tomatoes have simmered for five minutes, they are done.
Add chopped coriander and mix well.
The noodles are boiled twice with water. The noodles have a chewy texture and contain iron yam powder, which has high nutritional value.
As soon as it's out of the pan, add the lettuce and put it on a plate.
Pour on the tomato and egg sauce we just stewed, and a simple and delicious interview is ready. Paired with the freshly prepared spicy millet, it's perfect.