How to make tomato egg lo mein delicious? Learn the skills of the restaurant, the soup is thick and fragrant, and you can't eat enough

Today, I will share with you the method of beating tomatoes and eggs into lo mein, learn the skills of the restaurant, and let you make a strong and smooth tomato and egg lo mein with a strong soup aroma.

【Tomato and egg beaten lo mein】

Prepare the ingredients: 500 grams of tomatoes, 300 grams of eggs, a little onion, an appropriate amount of salt, an appropriate amount of light soy sauce, an appropriate amount of peanut oil, and an appropriate amount of water starch.

Steps:

1. To make tomatoes and eggs and beat lo mein, it is best to choose naturally ripe tomatoes in season, and now the tomatoes in this season are very suitable. Blanch the tomatoes in boiling water, then peel them, cut off the hard stems at the bottom, and then cut them into small cubes. Blanch the tomatoes with boiling water in advance, not only to peel them, but also to make it easier for the tomatoes to fry the soup.

2. Crack the eggs into a bowl, add a little salt and cooking wine, and then use chopsticks to stir in one direction to stir the egg mixture. Many people make tomato egg noodles that have a fishy smell after they are cooled, because they do not remove the smell of the eggs, adding cooking wine to the eggs can not only remove the smell of the eggs, but also make the scrambled eggs fluffier and have a better taste.

3. Add oil to the wok, add the egg liquid after the oil is hot, fry the egg liquid and put it out for later use.

4. Add oil to the wok, add the diced onion and stir-fry the fragrance after the oil is hot, then add the diced tomatoes and stir-fry, add salt directly, and fry for about 1 minute to make a rich soup.

5. After the tomatoes are fried out of the soup, add an appropriate amount of water, don't add too much water, add a little sugar to neutralize the sourness after boiling, then add a little light soy sauce to extract freshness, add water starch to thicken, and make the soup more viscous.

6. Finally, add the scrambled eggs in advance, add a handful of minced garlic, stir evenly and turn off the heat. To make tomatoes and eggs and beat lo mein, the last handful of minced garlic is the key to enhancing the flavor, and it must not be missing.

When boiling noodles, add a little salt to make the noodles more firm, and it is best to cool the noodles after boiling, pour them with tomatoes and mix them, this taste is amazing.

Tips:

1. Tomatoes should choose naturally ripe sand tomatoes, which have a better taste, moderate sweetness and sourness, and are easier to juice.

2. Scrambled eggs should be put into the pot last, and they should not be boiled for too long after getting out of the pot, otherwise they may produce an eggy smell.