Exclusive Tomato and Egg Cold Heluo Noodles

Name: Exclusive Tomato and Egg Cold Heluo Noodles
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 3 piece tomato; 2 piece Free-range chicken eggs; to taste Hele (a type of Chinese noodle); 1/2 piece Cucumber; to taste Schizonepeta; to taste Corn oil; to taste Ginger and garlic; to taste Sichuan pepper; to taste chili; to taste Garlic; to taste Salt; to taste light soy sauce; to taste rice vinegar; to taste Sesame oil; a pinch MSG; optional Xiaomi chili

Chilled heluo noodles dressed with a tangy tomato-and-egg sauce, garlicky dressing, and crisp cucumber shreds, a bright, refreshing summer dish full of contrast.

0 minNewEasy Staple Food Mix Sour Spicy

Instructions

1
Cut the tomatoes into small pieces.
2
The eggs are fried.
3
Heat an appropriate amount of oil in the pan, then stir-fry ginger, garlic, Sichuan peppercorns, and chili until fragrant.
4
Pour in the diced tomatoes.
5
Fry until it becomes a paste.
6
Pour in an appropriate amount of boiling water.
7
Salt, light soy sauce, and a little MSG for seasoning.
8
Pour in the scrambled eggs and stir evenly, then turn off the heat.
9
Let it cool and set aside.
10
Add some salt to the garlic and mash it into a paste.
11
Half a spoon of water, light soy sauce, rice vinegar, and sesame oil for seasoning.
12
Grate the cucumber.
13
Wash the Schizonepeta leaves and set them aside.
14
An appropriate amount of heluo noodles.
15
Bring an appropriate amount of water in a pot to a boil, then add the hele noodles and cook for two or three boils.
16
Take it out of the ice water and drain the excess water.
17
Pour in the cooled tomato and egg sauce.
18
Add the shredded cucumber and perilla leaves.
19
Pour in the prepared garlic paste, and add some bird's eye chili if you like it spicy.
20
Mix well.
21
Finished product.
22
Finished product.