Accessories: appropriate amount of plants and salt.
1. Ingredients: 2 eggs, 2 peppers, 2 tomatoes, 200g pasta, and auxiliary materials: vegetable oil and salt.
2. Wash and cut tomatoes into small pieces, and wash and cut green peppers into small pieces.
Cook the spaghetti in cold water and add a little salt, which will cook faster and taste better.
4. Cook slowly until there is no hard core (until 78% cooked, about 5 minutes), drain the water with cold water, add a little vegetable oil and mix well, so that the pan will not stick together when frying.
5. Stir the eggs evenly, heat the oil, add the egg liquid, and fry the eggs until the eggs are shaped into egg pieces.
6, hot pot cool oil, oil burns 80% hot, stir-fry tomatoes out of water, Xinjiang tomatoes will soon become soup.
7. If it is a tomato from mainland China, you can stir-fry it up and down if you need soup. It's best to stir-fry the soup, so that the taste of tomatoes will come out completely. This spaghetti depends on this soup.
8. After adding Chili to stir-fry the taste of Chili, if you like spicy food, you can stir-fry Chili first.
9. Add the egg pieces and mix well.
10, add salt and mix well.
1 1, add pasta and stir-fry quickly and evenly.
12. Stir-fry until the tomato soup is dry and the spaghetti is covered with soup, so that the spaghetti is more delicious and fragrant.