How to make old scrambled eggs and tomatoes, how to scramble tomatoes and eggs

Materials. Ingredients.

3 tomatoes.

4 eggs. Accessories. Scallions. Crumb.

Garlic. 1 petal.

Vegetable oil. Amount.

Preparation of scrambled eggs with tomatoes.

Cut the tomatoes into hob pieces, knock the eggs into a large bowl, chop the green onion and garlic slices and set aside; Don't cut the tomatoes too small, or they will melt in the pan.

Add a pinch of salt to the eggs and beat well with chopsticks.

Heat the wok over high heat, add an appropriate amount of vegetable oil, wait for the oil temperature to rise (the oil should be boiled, otherwise there will be a smell of raw oil), and add the beaten egg liquid when the smoke is rising from the side of the pot.

Don't be in a hurry to stir-fry after putting in the eggs, let the bottom of the eggs solidify, and gently push the bottom of the pot along the side of the egg to the center of the pot with a spatula, forcing the unsolidified egg liquid to flow into the bottom of the pot, heat and solidify, and so on, until all the eggs are solidified, quickly turn off the heat, use a shovel to shovel the eggs into larger pieces, and put them out for later use. In this way, the scrambled eggs are evenly heated, and the pieces are large and complete.

Pour an appropriate amount of vegetable oil into the wok, heat it and add chopped green onion and garlic slices and stir-fry until fragrant. Tomatoes and garlic are a perfect match, and tomatoes stir-fried with garlic are particularly delicious, so be sure to try them.

Add the tomato cubes and stir-fry over high heat until the water is soft.

Add the scrambled eggs, add the appropriate amount of salt and chicken essence; Personally, I don't like to add sugar, I always feel that the taste of sugar is weird, if you think the tomatoes are too sour, you can use a spoon to pick a little edible alkali to neutralize the sourness, just a little bit on the line.

Stir-fry quickly and evenly. It is recommended to use the method of turning the spoon, that is, it is fast and does not fry the eggs and tomatoes too much, which will affect the quality.

<> cooking skills. The tomatoes are sweet and sour, and the scrambled eggs are full of juice, tender and smooth, and very delicious. Although this dish is simple, it takes a lot of practice to really do it well.

The essence of this dish lies in the rapid stir-frying, because the tomatoes have a lot of water, they must be heated quickly with high heat to lock in the moisture, and the salt is added before the pot is also to reduce the water, and the finished product should be very little soup when it comes out of the pot, just like the ** of the last step 9, you can eat it with chopsticks, not only with a spoon to eat. I've seen many people's scrambled eggs with tomatoes already "tomato stew" when they are in the pot, because they have been fried for too long or the salt has been put in early, and it takes up to 2 minutes from the tomatoes to the time they come out of the pot.

Steps to prepare scrambled eggs with tomatoes.

Wash the tomatoes.

2 eggs. <>

Crack the eggs into a bowl.

Beat the eggs and set aside.

Heat the pan with 8 hot oil, add the eggs and scramble.

Eggs are scrambled and scrambled.

Remove the hard-boiled eggs from the pan and set aside.

Put a little oil in another pan, add tomatoes to 6 heat and stir-fry.

Add sugar and salt and stir-fry evenly to remove from the pan.

The delicious scrambling method of scrambled eggs with tomato is as follows:

Ingredients: 2 tomatoes, 3 chai eggs.

Excipients: 10 grams of shallots, 15 ml of peanut oil, 1 gram of sugar, 2 grams of salt.

Steps: 1. First of all, we need to prepare all the ingredients needed to make this [tomato scrambled egg].

2. Cut the tomatoes into small pieces, the smaller the better. Chop the shallots into chopped green onions and set aside.

3. Knock the eggs into a bowl, add a small amount of salt, beat with a whisk until the egg white and egg liquid are completely integrated, and wait until there is a layer of fine crushed foam on the surface of the egg liquid.

4. Heat the wok on medium heat until the palm is hot, add peanut oil and burn until the oil is hot, pour in the egg liquid after the oil is hot, and when the egg liquid is gradually solidified and not yet finalized, quickly break up the eggs with chopsticks, stir-fry them and put them out for later use.

5. Add a small amount of peanut oil to the pot again, after the oil is hot, add the chopped green onion over low heat and fragrant, pour in the tomatoes and stir-fry until the tomatoes become soft and sandy, add a little sugar and stir-fry well.

6. Pour in the scrambled eggs and stir-fry evenly, add an appropriate amount of salt to taste, stir-fry to taste, turn off the heat, and the nutritious and appetizing tomato scrambled eggs are ready.

7. The finished product is as follows.

Preparation of scrambled eggs with tomatoes a:

Prepare ingredients: 2 tomatoes, 2 eggs, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of onion, appropriate amount of sugar, appropriate amount of chicken essence, appropriate amount of sesame oil.

Steps: 1. Heat the pot and add oil, that is, hot pan and cold oil.

2. Slowly stir through medium-low heat in chopped onion until fragrant. Remove the sautéed chopped and completely transparent onion, leaving only the scallion oil.

3. Knock out the eggs and beat them vigorously until you stop and find that the egg liquid surface is all covered with bubbles, which is fluffy enough.

4. Add a little salt to the egg mixture, continue to beat for a while, and let it stand for later use.

5. Heat the scallion oil in a pot and pour in the egg mixture.

6. Pour the egg mixture into the pot, don't stir-fry in a hurry, and then let it fry for a while until the edge solidifies, so that the fried egg not only ensures elasticity, but also looks better in molding.

7. Scramble the eggs and set aside.

8. Prepare some minced garlic and ginger, wash and slice the tomatoes.

9. Put a little oil in the pot, stir-fry the ginger and minced garlic, pour in the tomatoes and stir-fry.

10. Add some cooking wine and a little sugar.

11. When the tomato is a little juicy, sprinkle some salt to taste.

12. Pour in the eggs.

13. Turn off the heat, add a spoonful of sesame oil to make the fragrance, and then remove from the pot.

Scrambled eggs with tomatoes Method 2:

Ingredients: 2 tomatoes, 2 eggs, salt to taste, sugar to taste.

Steps: 1. Clean the tomatoes and slice them.

2. Beat 2 eggs into a bowl and beat them for later use.

3. Heat the pan with 8 hot oil, add the eggs and scramble.

4. Eggs are scrambled and scrambled, and the scrambled eggs are removed from the pot for later use.

5. Put a little oil in another pot, add tomatoes and stir-fry them when they are hot.

6. Add sugar and salt and stir-fry evenly.

Scrambled eggs with tomatoes are as follows:Ingredients: 2 tomatoes, 2 eggs, 1 shallot, appropriate amount of garlic, appropriate amount of salt.

1. Wash and remove the tomato pedicles, as shown in the figure below

2. Cut into small pieces and set aside, as shown in the figure below

3. Chop the garlic as shown in the picture below

4. Remove from the pot, add an appropriate amount of oil, pour in eggs, stir-fry for a while, stir-fry for a while after forming, and put on a plate, as shown in the figure below

5. Pour in the tomato cubes in another pot as shown in the figure below

6. After the tomato juice comes out, pour in minced garlic and eggs, and an appropriate amount of salt, as shown in the figure below

7. Stir-fry for a while, then remove from the pot and sprinkle with chopped shallots after serving, as shown in the figure below

The preparation of scrambled eggs with tomatoes is as follows:Ingredients: 2 tomatoes, 3 eggs.

Excipients: 1 tablespoon of salt, 1 tablespoon of sugar, appropriate amount of cooking oil, 1 tablespoon of salt, 1 clove of garlic, 1 green onion, appropriate amount of water.

1. Wash the tomatoes and cut them into cubes.

2. Put the fresh eggs in a bowl and beat.

3. Cut the green onion into sections and crush the garlic with a knife.

<>5. Pour the egg liquid along the pot to form a cake shape.

6. After the eggs are golden on one side, use chopsticks to pick them apart.

7. Pour in the tomatoes, green onion and garlic.

8. Don't mix it with eggs first, add sugar and stir-fry when the tomatoes have a little soup flowing out.

9. Mix the tomatoes and eggs and stir-fry them after turning to low heat, if you need more soup, you can add a small amount of water and salt to taste.