2 tomatoes, 3 eggs, egg tomato noodles for novice meal replacement, fresh, sour and satisfying

#秋日生活打卡季#

As the old saying goes: "Tomato and eggs, red and yellow, color, flavor and flavor." On that sunny afternoon, in the town's "Weilai" noodle restaurant, the owner Lao Li was busy preparing today's signature dish - egg and tomato noodles. Xiao Zhang, a young gourmand with a unique view of food, walked into the noodle shop with his new friend Xiao Wang, a novice who didn't know anything about cooking.

Xiao Zhang said excitedly to Xiao Wang: "Look at this tomato, it is red and shiny, sweet and sour, fried with eggs, it tastes amazing!" Xiao Wang asked curiously, "Aren't eggs easy to break?" How to pair with tomatoes? Lao Li interjected with a smile: "You don't understand this, eggs should be fried tenderly, tomatoes should be fried fresh, and the combination of the two is called a perfect match!" Xiao Zhang added: "Yes, and this noodle has to be hand-rolled, chewy, full of tomato and egg soup, every bite is enjoyable." ”

At this moment, there was a sudden power outage in the noodle restaurant, Lao Li's brows were tightly locked, this is the peak period of the noodle restaurant, there is no electricity, how to cook noodles? Xiao Wang had an idea and proposed to use the gas stove to continue cooking noodles. Lao Li's eyes lit up, this is indeed a solution. With Xiao Wang's help, the noodle restaurant resumed normal business, and the bowl of egg and tomato noodles became more delicious and unforgettable because of this episode.

Food introduction: Egg and tomato noodles, this seemingly simple pasta, but contains profound cultural connotations. In China, the combination of tomato and egg symbolizes prosperity and reunion, and is a regular at family dinners. Its color, fragrance and shape, all reveal the warmth and happiness of home. The bright red of the tomato and the golden yellow of the egg are intertwined, and it is like a vivid picture that makes you want to take one bite after another.

Cooking process: Ingredients: 2 fresh tomatoes (about 300 grams), 3 eggs (about 150 grams), 200 grams of hand-rolled dough, 1 green onion (about 10 grams), 2 cloves of garlic (about 10 grams), 5 grams of salt, 5 grams of sugar, 10 ml of light soy sauce, 30 ml of cooking oil.

1. Prepare the tomatoes: Wash the tomatoes, cross the top, blanch them with boiling water, peel them and cut them into small pieces. The trick of this step is to peel the skin cleanly and cut it evenly so that the umami flavor of the tomato can be better released when stir-fried.
2. Prepare the eggs: Crack the eggs into a bowl, add the salt to the right amount and beat them into an egg mixture. The trick is to beat the egg mixture evenly so that the scrambled eggs are tender.
3. Scrambled eggs: Add an appropriate amount of oil to the pan, pour in the egg mixture when the oil is hot, and quickly stir-fry until the eggs are solidified, but don't fry them too old. The key to this step is the control of the heat and the speed of stir-frying.
4. Stir-fry tomatoes: Add an appropriate amount of oil to the pot, add the chopped green onions and garlic, stir-fry until fragrant, add the tomato pieces, add an appropriate amount of sugar and light soy sauce, and fry until the tomatoes are juiced. The trick in this step is the addition of sugar and light soy sauce, which can neutralize the sourness of the tomato and increase the sweetness.
5. Boiled noodles: Bring water to a boil in another pot, add hand-rolled noodles and cook until the noodles are cooked through. The skill of this step is to cook the noodles at a good time, and the noodles should be cooked until they are chewy but not hard.
6. Mix: Pour the scrambled eggs and tomatoes into the boiled noodles and stir-fry quickly to allow the noodles to fully absorb the soup from the tomato eggs. The key to this step is to move quickly so that the noodles don't get stuck in the pan.
7. Remove from the pot: Finally, sprinkle with chopped green onions, and serve on a plate. The trick of this step lies in the garnish of chopped green onions, which can add aroma and color to the dish.

Regional flavors: In Sichuan, some chili peppers may be added to egg tomato noodles to give the noodles a hint of spiciness, which stimulates the taste buds; In Guangdong, people may add some seafood, such as shrimp or fish fillets, to their noodles to add umami; In the north, people prefer to add more vegetables such as cabbage or bean sprouts to the noodles to make the noodles more varied. The egg tomato noodles in each place have their own unique flavor, but what remains constant is the warmth and contentment of that home.

Cooking Tips:

1. When peeling tomatoes, blanching them with boiling water makes it easier to peel and does not affect the taste.
2. When the eggs are beaten, adding the right amount of salt can increase the base flavor of the eggs.
3. When scrambling eggs, the oil temperature should not be too high to avoid the eggs being scrambled too old.
4. When boiling noodles, add a small amount of salt after the water is boiled, which will make the noodles more chewy.
5. When mixing, the action should be fast, so as not to paste the noodles in the pan and affect the taste.

Popular Science Knowledge:

1. Tomatoes are rich in vitamin C and carotene, which are very beneficial to human health.
2. Eggs are a source of high-quality protein and contain essential amino acids.

1. Hand-rolled noodles have a stronger texture than machine-made noodles, and are the first choice for many noodle lovers.
2. The history of egg tomato noodles dates back to the Qing Dynasty and is part of traditional Chinese noodle culture.

Egg tomato noodles, this simple yet delicious pasta dish will not only satisfy your taste buds, but also bring you the warmth of home. It's not complicated to make, but every step requires care and skill. Try it at home and enjoy that delicious time.

Question interaction:

1. Which flavor of egg tomato noodles do you prefer? Is it the traditional sweet and sour, or is it spicy or seafood with a local twist?
2. Do you have any special tips or secrets when making egg tomato noodles?
3. What do you think is the most important ingredient in egg tomato noodles? Is it a tomato, an egg, or a noodle?
4. Have you tried making egg tomato noodles at home? How does it feel? Are there any suggestions for improvement?

Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.