Ningde Egg Noodles

Ningde Egg Noodles

　　Egg Noodles Recipe 1

　　Ingredients: two eggs, 1g chicken bouillon, 3g salt, 5g sesame oil, 300g dried noodles

　　Step 1: Put the chicken bouillon and salt in a bowl, add a small amount of water, and mix well

　　2: Crack the eggs into the bowl and beat them with chopsticks until frothy

　　3: Boil the noodles in water, then transfer them to a plate, leaving a little water in the pot

　　4: Place the bowl with the eggs in the pot and steam over simmering water for 3–5 minutes

　　5: After steaming, take it out, add sesame oil, and stir the eggs with chopsticks

　　6: Pour the eggs on top of the noodles and they’re ready to eat

　　Features: Requires few ingredients, needs minimal utensils, light and delicious, with a fragrant aroma

　　Egg Noodles Recipe 2

　　1. First, let’s talk about the details of scrambling eggs, which apply to scrambled eggs in any dish: when scrambling eggs, don’t add oil at first. Heat the pan first, then pour in the oil. This prevents the eggs from sticking to the pan. Then lift the pan and swirl it around so most of the surface gets coated with oil—this also helps prevent sticking. It’s best to use flaxseed oil when scrambling eggs; the eggs will come out golden and fragrant (unless you don’t eat flaxseed oil). When the eggs are not yet fully cooked after being added to the pan, use a spatula to break them into small curds—the size of the curds can be adjusted to your preference. Don’t overcook the eggs because you’ll be cooking them again later. If you prefer softer eggs, add a little water or starch water when beating the eggs. Heat control: start with high heat, then reduce to medium or low once the eggs begin to set.

　　2. After taking out the eggs, when frying the tomatoes, first stir-fry the aromatics (you can skip the flaxseed oil at this point), adding chopped green onions (and minced garlic) along with the ginger. After sautéing, add the tomatoes. For better texture, you can peel the tomatoes before chopping. Once the tomatoes release their juice, add water and the eggs, then cook together with seasonings. Note: if using MSG, add it at the end (just before serving) as it shouldn’t be cooked for too long; chicken bouillon can be added while frying. Cook until the tomatoes are soft and the juice is just right, then serve. You can drizzle some sesame oil before serving.

　　You can also add some minced garlic before turning off the heat, stir briefly, and then serve. This adds a nice garlicky flavor. Those who enjoy garlic can give it a try—it tastes great.

　　3. Another way to fry tomatoes: you can add some chopped green bell pepper strips or diced peppers along with the tomatoes. The bell peppers enhance the aroma and taste great. 4. After serving, you can also add some starch water, remember to mix well—this step is also called thickening or making a sauce.