Noodles with tomato and potato sauce
After trying to make fried noodles with soy sauce, I became interested in noodles with thick sauce. Today, I continued to play tricks, but for a different taste, without meat, the protagonist changed to tomatoes and potatoes. The prepared sauce is sour, sweet and soft. It is also very delicious.1) The noodles should be hard to eat.2) The egg will taste fresh and tender when it is put in the end.3) Tomatoes are easy to peel if they are scalded with boiling water.4) If you want to save time, roll and boil noodles when cooking sauce.
Step 1 . After the pumpkin is steamed, press it into mud and flour to form a smooth dough, and then wake up for half an hour.
Step 2 . Roll the dough thin, sprinkle it with dry flour, and then fold it three times.
Step 3 . Cut into thin strips and sprinkle dry powder to prevent sticking.
Step 4 . Put water in the pot and bring to a boil. Add noodles and cook until broken. Remove and put them in a large plate. Add sesame oil and mix well.
Step 5 . Peel tomatoes, dice potatoes, onions and green peppers respectively, and beat eggs into egg liquid.
Step 6 . After the oil is heated, stir fry the green pepper until fragrant, add the egg liquid, fry until cooked, and put it up.
Step 7 . Put extra oil in the pot and saute the onion until fragrant.
Step 8 . Add tomatoes and stir fry until soft. Then add diced potatoes and stir fry together. Then add noodles sauce and stir fry until fragrant. Add water and cook over low heat for about 15 minutes.
Step 9 . After the sauce thickens, add the scrambled eggs, put a little salt and sesame oil, and add a little pepper to get out of the pot.
Step 10 . Pour the sauce on the cooked noodles, mix well, and then you can eat it.
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