Main ingredients:
Cat ear noodles: 500g; Tomatoes: 2; Eggs: 2.
Auxiliary materials:
Scallions: appropriate amount; Ginger: appropriate amount; Garlic: appropriate amount; Tofu: 200g; Vermicelli: appropriate amount; Spinach: appropriate amount.
Seasonings:
Salt: appropriate amount; MSG: appropriate amount; Thirteen spices: appropriate amount; Soy sauce: appropriate amount.
Taste: salty and savory; Cooking method: stir-fry; Time required: half an hour; Difficulty: easy.
Steps for cooking Tomato and Egg Cat Ear Noodles
Chop scallions, ginger, and garlic into small pieces.
Cut tofu into small cubes.
Cut tomatoes into small pieces.
Beat two eggs.
Cut spinach into small pieces.
One pound of cat ear noodles.
Fry the tofu cubes in hot oil and add salt and thirteen spices in order.
Fry until golden brown and set aside.
Put the vegetable mixture into the hot oil.
Stir-fry until fragrant, then add the tomatoes and salt and thirteen spices in order.
Add soy sauce.
Stir-fry the tomatoes until they become saucy, then pour in boiling water.
Add dry vermicelli when the water boils.
Add the cat ear noodles.
Add the fried tofu.
Boil for five minutes over high heat after the water boils.
Add soy sauce.
Pour in the beaten egg mixture.
Add MSG.
Add spinach.
Stir well and cook for two minutes before serving.
For those who like spicy food, you can add chili oil to make it perfect!
