Exclusive Tomato and Shrimp Buckwheat Noodles

Prepare an appropriate amount of buckwheat noodles.

Make a cross cut on the surface of the tomato, put it into boiling water for a moment, and peel it.

Cut into small cubes and set aside.

Remove the veins from the shrimp.

Soak the black fungus in clean water, then remove the stems and wash it thoroughly.

Add oil to the pot and heat it, then add the shrimp and stir-fry.

Golden on both sides.

Add the chopped green onions and sauté until fragrant.

Add the tomato pieces and stir-fry evenly.

Add the wood ear mushrooms.

Pour an appropriate amount of water and bring it to a boil.

Add a little salt to taste.

Pour in the cornstarch slurry.

The sauce has thickened.

Crack an egg.

Solidify into lumps.

Pour into a large bowl and set aside.

After adding water to the pot and bringing it to a boil, turn off the heat, then add the buckwheat noodles. First, use chopsticks to gently separate them to prevent sticking.

Simmer for seven to eight minutes until completely translucent.

It only works without a hard heart ❤.

Serve into a bowl.

Scoop in the tomato, shrimp, and egg broth.

I also prepared a little spinach, blanched it, chopped it finely, and seasoned it with a bit of salt and MSG, then mixed it well.

Add the spinach.

So tempting.

Finished product picture!