Tomato and Egg Stewed Noodles

Tomato and Egg Stewed Noodles”西红柿鸡蛋打卤面“（xī hóng shì jī dàn dǎ lǔ miàn）.

On a tranquil morning, sunlight streams through the window, casting a glow upon a bowl of enticing tomato and egg stewed noodles. This simple yet delicious home-cooked dish fills the room with an irresistible aroma that captivates the senses. Gently picking up the chopsticks, I scoop up a strand of chewy stewed noodles, accompanied by silky eggs and sweet tomatoes. The noodles dance on my palate, providing a warm and satisfying sensation.The combination of tomatoes and eggs is perfect, with the tangy-sweet tomato sauce intertwining harmoniously with the rich texture of the eggs. Each bite of the noodles is immersed in the flavorful broth, and as it enters my mouth, it bursts with the robust taste of tomatoes. The subtle acidity blends with a hint of sweetness, creating an unforgettable flavor. The eggs blend into the broth, adding a delicate smoothness and a wealth of nutrients, elevating this dish of stewed noodles to new heights.In this delightful creation, every ingredient plays its part, combining to produce a symphony of flavors that delights the palate. The simplicity of tomato and egg stewed noodles brings comfort and satisfaction, reminding us of the beauty found in the simplest pleasures of life.

Comprehensive rating:

PREP TIME	COOK TIME	VARIETY	MOUTHFEEL	LEVEL
10 min	3 min	4	Tender 、smooth	Easy

Ingredients for Tomato and Egg Stewed Noodles:

Egg	100g
Tomato	150g
Minced garlic	10g
Soy sauce	5g
Chopped green onion	3g

Steps:

1.Take out two fresh eggs and gently beat them in a bowl, creating a smooth and golden liquid. Heat a pan with an appropriate amount of cooking oil until it slightly smokes, producing tempting crackling sounds. Grab your chopsticks and slowly pour the beaten eggs into the pan, listening to the sizzling sound. The eggs meet the oil and immediately transform into tiny egg flowers. Use the chopsticks to gently separate the eggs, watching those delicate egg flowers rolling in the pan as if they were freely drifting clouds in the sky. They are light and tender, like fine rain falling in the pan. The kitchen is filled with a faint fragrance that makes one’s mouth water. When the eggs turn slightly golden, remove them from the pan. They have been perfectly fried to a light yellow color, emitting an enticing aroma. The texture of the eggs is tender and chewy, melting in your mouth.

2.Take out fresh tomatoes and gently use a knife to make a cross-shaped cut on their smooth surface. Boil a pot of water and blanch the tomatoes for a moment. This step makes it easier to peel off the tomato skin and helps retain their bright color. Using a strainer, scoop the tomatoes out and quickly cool them in cold water to facilitate peeling off the skin. After blanching, the tomato skin becomes soft and easy to remove. Gently pick up a tomato and squeeze at the incision with your fingers, and you will see the skin separating from the cut. Then use your fingers and a knife to help peel off the entire tomato skin. Once peeled, the tomato flesh is tender, juicy, and has a vibrant red color. Place them on a cutting board and break them into small pieces; each piece emits a rich aroma.

3.In the instant the oil heats up in the pan, a tempting fragrance fills the air. Adjust the heat to medium-low and add finely chopped garlic to the hot oil, sautéing until fragrant. The entire kitchen is filled with a strong aroma of garlic. Next, add the diced tomatoes to the pan and quickly stir-fry them. The tomatoes become bright and juicy, releasing a rich sweet and sour fragrance. Stir gently with a spatula, ensuring that the tomatoes are heated evenly without sticking to the pan. When the tomatoes start to soften, add a small spoonful of soy sauce and continue stir-frying. The savory taste of the soy sauce complements the sweet and sour flavor of the tomatoes. Stir-fry quickly, coating each tomato piece evenly with the soy sauce, enhancing its flavor. It’s time to add the fried eggs. Slowly pour the beaten eggs into the pan, listening to the sizzling sound. The eggs mix with the tomatoes, creating delicate egg flowers. Gently stir-fry with a spatula, ensuring the eggs are evenly coated with the tomato and sauce mixture, emitting an enticing aroma. When the eggs turn slightly golden, pour the entire dish out of the pan and onto a plate. The final touch is to sprinkle minced garlic and chopped green onions on top, adding layers of flavor and a unique taste to the dish.

4.Take out the cooked noodles, drain the water, and put them in a large bowl. The noodles are tender and elastic, providing a rich texture to the tomato and egg dish. Next, pour the stir-fried tomato and egg mixture over the noodles. This step allows the noodles to fully absorb the flavorful broth and delicious aroma of the eggs and tomatoes. The tomato and egg dish is vibrant in color, with tempting shades of red and gold complementing each other, making one’s mouth water. Gently mix with chopsticks to ensure the noodles are thoroughly coated with the fried eggs and tomatoes. Each strand of noodle is enveloped in the delicious flavors of the eggs and tomatoes, emitting an enticing aroma. Now, a bowl of fragrant tomato and egg noodles is ready!

Tips:

1.Choose ripe tomatoes: Selecting ripe tomatoes will make the dish sweeter. Look for tomatoes with smooth skin, bright color, and no obvious blemishes.

2.Control the heat: When stir-frying tomatoes and eggs, it’s important to control the heat to avoid burning or drying out the dish. Maintain medium-low heat and gently stir-fry to ensure that all ingredients are well mixed.