Homemade recipe for tomato brine

Main Ingredients

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Tomatoes 320g

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Water 200ml

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Noodles (raw) 350g

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Eggs three

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Three spoons of tomato sauce

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Wooden fungus (water-ripened) 30 grams

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Onion 50 grams

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Salt two small spoons

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Two tablespoons of cornstarch

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Two green onions

How to make tomato bruschetta

1.

Preparation

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2.

Wash tomatoes and slash them to the bottom with a knife

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3.

boil pot of boiling water, water boiled into the tomatoes, about twenty seconds, the skin detached from the fire removed

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4.

Tomatoes cut into cubes, onion slices, scallions cut scallions, fungus torn small slices

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5.

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8.

Stir fry the red soup, add three spoons of tomato sauce and stir fry

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9.

Pour in 200 ml of hot water and boil

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10.

Put in the fungus and eggs

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11.

Two tablespoons of cornstarch with a little cool water to make a thick watery starch

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12.

Pour into the pot slowly to adjust the consistency you like

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13.

Add two tsp of salt to taste.

Adjust the saltiness according to your taste, and add a little more salt because you still need to mix the noodles

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14.

Sprinkle chopped green onion before removing from the pot

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15.

Cook the pot of boiling water, drizzle in a little bit of oil or add a little bit of salt to prevent stickiness

16.

Add the noodles to the pot of boiling water and stir

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17.

Cook until there are no hard centers

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18.

Preparing a pot of cold water, use a slotted spoon to pull out the noodles and let it cool down, and then pull it out again. Drain the noodles and put them into a noodle bowl, pour the marinara over them