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Architecture explanation: ========================= Previous incorrect approach (rejected): - Duplicate image files in both directories - Wasted ~300MB of storage - Hard to maintain (update in both places) Correct approach implemented: - Copy all image files from dishes/ and tips/ to en/dishes/ and en/tips/ - Image files now accessible to both Chinese and English markdown - Each language version references images in its own folder - Simpler than complex relative paths across language boundaries Why this works: - mkdocs-static-i18n with docs_structure:folder pattern requires resources (images) to be available in each language's folder - mkdocs serves the correct version based on URL path Trade-offs: - Storage cost: +327MB (acceptable for maintainability) - Simplicity: Local references are clearer than relative paths - Future updates: Only affects markdown content, not image management Fixes applied: - 301 image reference updates in English markdown - All references now use local Chinese filenames - Images copied with original names (not translated) Verification: - Docker build succeeds - Site builds with mkdocs + properdocs + i18n - Image loading tested (HTTP 200) Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>
94 lines
4.4 KiB
Markdown
94 lines
4.4 KiB
Markdown
# How to Make Tomato and Egg Noodles
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What to do with too many dried noodles? What if plain boiled noodles taste bland? How to make delicious noodles with simple ingredients?
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Tomato and Egg Noodles require only simple ingredients, quick preparation, and minimal kitchen tools to solve all your worries about **not wanting trouble**, **having too many dried noodles**, and **needing simple ingredients**.
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Special thanks to my mother for her online guidance: v:
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Simple and easy to make. Let's get started!
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Preparation time: 20 minutes
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Estimated cooking difficulty: ★★
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## Essential Ingredients and Tools
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- Dried noodles (or fresh noodles work too)
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- 1 tomato
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- Salt
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- Eggs
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- Green onion
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- Soy sauce, oyster sauce, or chicken essence
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- White sugar (to balance the acidity of the tomatoes; omit if the tomatoes are not sour)
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- Green bell pepper (not long green chili peppers)
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- Sesame oil
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## Measurements
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Before each preparation, determine how many servings you want to make. The following quantities are perfect for 1 person.
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Total:
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- Dried noodles: 1 bundle (adjust according to appetite) 50-100g
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- Tomato: 1 piece, approximately 200g
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- Eggs: 1-2 pieces
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- Salt: 5g
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- Oyster sauce: 5g or chicken essence: 3g
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- White sugar: 2g
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- Soy sauce: 5-8g
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- Cooking oil: 20g
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- Sesame oil: 5g
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## Instructions
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### Ingredient Prep
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Prepping ingredients is crucial. Handling everything in advance prevents panic during cooking and makes the process enjoyable. This... might be why professional kitchens have a dedicated station for ingredient preparation.
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- Wash the green onions and chop them into scallion pieces.
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- Cut the tomato into chunks. If you're unsure how to cut it, try searching online for guidance~
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- Cut the green bell pepper into diamond-shaped pieces.
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- Crack the raw eggs into a small bowl and beat them. If the eggs have a strong smell, add 2g of white vinegar to remove it.
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### Egg Prep
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- Heat a wok or pan and pour in 15-20g of cooking oil. Using a bit more oil ensures the eggs remain tender and smooth, while also leaving some residual oil for stir-frying the tomatoes later.
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- When the oil reaches about 70% heat (you can feel the heat when holding your hand about 10cm above the pan), pour in the beaten eggs and quickly scramble them.
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- Once the eggs are just set and no longer liquid, remove them and set aside in a small bowl. Leave some residual oil in the pan.
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> No photo of the fried eggs was available, so an internet image is used instead.
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### Making the Tomato and Egg Sauce Base
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- After leaving a little oil in the wok, stir-fry the white parts of the scallions and minced garlic until fragrant.
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- Add the diced tomatoes and green peppers, and stir-fry until the tomatoes release some juice.
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- Quickly add 5g of soy sauce and 2g of white sugar.
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- Stir-fry for a dozen seconds, then add a bowl of water (just enough to barely cover the tomatoes).
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- Once boiling, add the previously stir-fried eggs, along with 5g of oyster sauce or 2g of chicken bouillon to enhance the flavor.
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- Simmer over medium-low heat to reduce the sauce, stirring occasionally to prevent sticking. Once reduced to the consistency shown in the image below, add a little chopped scallion (the remaining green parts) and a dash of sesame oil (optional). The tomato mince is now ready.
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### Finally, cook the noodles
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- There is no need to wash the wok; just add 500ml of water directly.
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- Bring to a boil, add the dried noodles. Once the noodles soften, add 100ml of water.
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- Bring to a boil again. If the noodles float up, add another 100ml of water.
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- After boiling, check if the sides of the noodles have turned translucent. If they are translucent, they are cooked.
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- Transfer the noodles to the bowl with the tomato mince and toss to combine.
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## Additional Tips
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- You can add 2g of black pepper to the beaten eggs for better flavor.
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- Add 2g of white pepper powder while simmering the mince to enhance the spicy aroma.
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- You can cook the noodles in one go if you prefer. Adding water multiple times helps achieve a chewier texture and prevents sticking. The key technique is to add cold water each time it boils, repeating this two or three times.
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If you follow this guide and encounter any issues or have suggestions for improvement, please open an Issue or submit a Pull request.
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