How to cook tomato scrambled eggs to be delicious? Kneel and beg ... Specific steps:

Reason analysis: "How are the eggs burned" is due to the fact that the eggs have been scrambled for too long, and the fire should be slightly larger when scrambling eggs, but the key is that the egg liquid can be solidified, and it cannot be fried for too long.

The following are my tips for your reference.

Scrambled eggs with tomatoes Tips:

1) Ingredients: 1 egg, 2 or 3 tomatoes 2) Crack the eggs into a bowl, add a pinch of salt and stir the egg mixture.

3) Blanch the tomatoes with boiling water, remove the stems and peel them and cut them into cubes.

4) Heat 3 tablespoons of oil in a pot, pour in the eggs, and stir-fry into multiple pieces.

5) After the egg mixture has solidified, remove it with a colander and pour it into a bowl.

6) Heat 1 tablespoon of oil in a pot, add chopped green onion and ginger to the pot, pour the chopped tomatoes into the pot and stir-fry, add a little salt and sugar.

7) When the tomatoes are slightly soft, pour the scrambled eggs into the pan and stir-fry twice.

Pay attention to the oil in steps 4) and 6) above, add more oil when scrambling eggs, and less oil when scrambling tomatoes. If you don't like sweet, don't put sugar in step 6). Step 3) can be ready-made, or you can put a small bowl of water in the pot to boil, soon, when scalding, be careful not to scald the tomatoes too badly, so that when peeling, your hands will be sticky.

1. Preparations. Cut the tomatoes into cubes, stir the eggs well, and put some salt in them. Chop the green onion.

Second, the production process. Put lard in the pan (remember to be lard), fry seven ripe, then put down the eggs (don't stir with a spatula when the eggs just fall), wait until they are fried into a large egg cake, and then use a spatula to shovel it open, then pour the diced tomatoes into the stir-fry, and put a little MSG in the pot.

Supplement: Eggs are very fresh, but put MSG is even fresher, at least I like to add some MSG to anything in the scrafry, it's just a matter of adding more and less. The tomato flavor is very strong, of course, you can eat it, and the tomato flavor will not be covered by MSG.

Excuse me, I don't understand what you mean by "family"?

Again: yes, it's your eggs that have been scrambled for too long, the eggs can be poured in the tomatoes as soon as they are fried, and when the eggs are stirred, you can add a little bean flour, so that it can be more like what you call "family", I don't think garlic and other spices should be added, just add some chopped green onions when you get out of the pot.

Hehe, what an exaggeration, do you need to kneel and beg? I don't think it's as troublesome as they say. It's my favorite dish, and you've learned to treat me to it first, hee-hee.

That's what I cook a lot at home. Wash the tomatoes and boil them in boiling water so that the skin is well torn off, and then cut the tomatoes into small pieces. Spare.

Put oil in the pan and wait for the oil to heat to 50 or 60 degrees, then knock in the eggs. Don't fry the eggs in one piece, if they are cut into one piece, cut it with a spatula, cut some small pieces, and then add the tomatoes and fry them together, and then add a small amount of water. Put it in the pot and cook.

Because I just like to eat this soup with eggs and tomatoes, it's thick, and I really like to eat it with white rice. As for how long it takes to cook, it's up to you, I like to cook it for a little longer, but not too long, otherwise it won't taste good when it's all boiled, and it will be sour. Put the salt and MSG when it comes out of the pan.

That's what I love. Yes If you don't understand, you can ask me, but you have to teach me how to make sweet and sour pork ribs

By: YJ Enigma Road - Apprentice Magician Level 2.

My experience: This dish does not require chicken essence or MSG. Because there are eggs :). Don't put too much salt, you can put some sugar to enhance the freshness. This dish is not suitable for salty.

If you have eggs, you don't need to put MSG.

Scrambled eggs with tomatoes are a national home-cooked dish, and I don't think anyone will have any objections. It's so classic, so homely, how can you not do it? But if you want to make it delicious, you need to master a little trick so that you can surprise your family and yourself, right?

To prepare scrambled eggs with tomatoes.

Step 1

All ingredients. Step 1

Place the eggs in a bowl and stir them together with chopsticks. Wash the tomatoes and remove the stems, cut them into small pieces and set aside.

Step 1

When the oil is 70% hot, pour the egg mixture into the pan, quickly whip the pan into a fluffy scrambled egg and serve.

Step 1

Put the oil in the pan again and boil until it is 50% hot, and first add the chopped green onion and stir-fry until fragrant.

Step 1

Pour in the tomato cubes, stir-fry over high heat for 1 minute, add salt, chicken essence and sugar to taste, and stir well. The addition of chicken essence makes this tomato scrambled egg even more delicious and appetizing.

Step 1

Finally, add the scrambled eggs, stir-fry well and serve.

Picture of the finished product of scrambled eggs with tomatoes.

Cooking tips for scrambled eggs with tomatoes.

Tips:

1.In this dish, the eggs are first scrambled and then the tomatoes are stir-fried, the purpose of which is to prevent the tomatoes from precipitating too much water during the frying process, which will affect the taste of the eggs.

2.In the process of scrambled eggs with tomatoes, add Knorr chicken essence to play a role in the reflection and get a more refreshing and rich taste, but it should be noted that it is best to add it before it comes out of the pan, so that the freshness and aroma can be perfectly integrated.

5.Sprinkle with chopped green onions on a plate.

Boil water in a white basin, put in the washed tomatoes and blanch them, see if the skin is cracked, and then remove step 2

Peel off the tomatoes and cut them into small pieces.

Step 3 Crack the eggs on a plate, add the chopped green onion and stir well.

Step 4 Heat oil in a wok and pour in the eggs, stir-fry and set aside.

Step 5 Pour oil into the wok and heat the tomatoes and stir-fry.

Step 6 Push the tomatoes aside, pour in the soy sauce and stir-fry.

Wash and cut the tomatoes first, then beat the eggs, and put the tomatoes in the pan after the oil is put into the pan. Wait until the tomatoes are almost cooked, and then pour the eggs in.

Beat the eggs into a bowl, add salt, chicken essence and sugar, and beat the eggs. Blanch the tomatoes with boiling water and cut them into small pieces for later use. Chop some garlic and chopped green onion and set aside.

Heat oil in a pan, pour in the egg mixture when the oil is hot, stir-fry and serve. Pour in the garlic with the remaining oil, then pour in the tomatoes, add salt, chicken essence, MSG to taste, and pour in the freshly scrambled eggs. Stir-fry evenly and it's ready to go.

Prepare two tomatoes and four eggs, shake the eggs well, you can put some salt into the eggs, after shaking well, scramble the eggs until they are half cooked, put in the tomatoes, and you can sprinkle some green onions appropriately, and then you can get out of the pot.

After putting the eggs in a bowl and stirring them apart, heat the oil in the pan, after the oil is warm, pour the egg liquid into the pot and fry it to solidify, put it out for later use, then put the tomatoes in the pot, fry the soup, and then put the scrambled eggs in and stir-fry evenly, add an appropriate amount of seasoning.

Method 1. Crafting materials.

Ingredients: 500 grams of tomatoes, 150 grams of eggs <>

Seasoning: 25 grams of vegetable oil, 3 grams of salt, 5 grams of starch (peas).

Production process. Wash the tomatoes, remove the stems and cut them into elephant eye pieces;

Crack the eggs into a bowl, add a pinch of salt and stir well;

Put the vegetable oil in a wok, pour in the eggs first, fry them into loose pieces, and serve;

Put less vegetable oil in the wok, put the tomatoes and stir-fry a few times after the oil is hot, then put in the eggs, stir and fry evenly, add sugar and salt, stir-fry a few times, and thicken with starch.

Practice 2. Make the ingredients.

Ingredients: 150g egg, 300g tomato.

Seasoning: 5 grams of garlic, 5 grams of green onions, 3 grams of salt, 2 grams of monosodium glutamate, 15 grams of peanut oil.

Production process. 1. Beat the eggs well, put a little salt, a little water, or a little wine. It will be very tender when fried this way. <>

2. Eggs are still scrambled, hot pan, oil can not be too little, not too much, put the beaten eggs, must be stirred quickly with a spatula, not waiting for a lump, and when there is liquid, out of the pot.

3. Cut the tomato into cubes, don't cut it too small, the vitamins will be lost. It's best to cut it on a plate so that the juice doesn't run away too much.

4. Heat the pan, put a little oil, put the tomatoes, cut them with a spatula, stir-fry, and get the juice out. Be quick. Season with salt, add the scrambled eggs, and stir well.

Method three. Production process.

1) Blanch the tomatoes in boiling water, peel them and cut them into small pieces. Beat the eggs in the fine salt.

2) Put oil in the pan, heat over high heat, wait until the oil is slightly smoking, stir-fry the egg mixture, and put it out when the eggs are fried until the surface is tender and yellow. <>

3) Heat the bottom oil in the pan over medium heat, stir-fry the minced garlic and green onions, stir-fry the tomatoes, wait for the tomatoes to fry out of the water, when they are as sticky as paste, put refined salt and scrambled eggs, pour in sesame oil, and stir well.

The method of scrambling eggs with tomatoes, scramble the eggs and put them aside for later use, add boiling water to the tomatoes, peel the shrimp and cut them into pieces and put oil, green onions, ginger and garlic, fry the tomatoes, and then pour the eggs into the stir-fry evenly, put some sugar and get out of the pot.

Method. 1.Cut the tomatoes to the stems and cut the hob pieces, cut the green onions, and beat the eggs.

2.Scrambled eggs in a hot oil pan until medium cooked to medium-rare.

3.Stir in the tomato paste, salt, sugar and water in the original pot and simmer in the tomatoes.

4.When the aroma of the tomatoes comes out, pour in the scrambled eggs and simmer for about 1 2 minutes.

5.Remove from heat and sprinkle with chopped green onions.

Ingredients: 220g beef tomatoes, 100g mushrooms, 3 eggs, 1 shallot, 1 teaspoon minced garlic.

Seasoning: 2 teaspoons tomato paste, 1 4 teaspoons sugar, salt to taste, stock 100cc Directions: 1Tomato cut into hob pieces. Mushrooms cut in half. Beat the eggs, add 20cc of water and stir well. Cut the green onion into white sections, and cut the green onion into chopped green onions.

2.Heat the oil in a hot pan, pour the egg mixture into the pan and fry for 8 minutes.

3.Boil water in another pot, add mushrooms and cook for 1 minute, remove and set aside.

4.Heat the oil in a pan, add the minced garlic and green onion and stir-fry until fragrant, pour in the tomatoes and stir-fry slightly, add all the seasonings and mushrooms.

5.Finally, add the tender eggs, thicken and remove from the pan.

<>1. Ingredients: 3 eggs, tomatoes, rapeseed oil, chopped green onions, salt, sugar, light soy sauce.

2. Prepare the relevant ingredients.

3. Pour the eggs and 1/2 teaspoon of salt into a bowl.

4. After beating, add a little chopped green onion and water and stir well.

5. Heat the wok and drip rapeseed oil and then pour in the egg liquid.

6. Do not turn over medium to high heat until the egg liquid solidifies.

7. After the surrounding area is browned, turn over and fry until browned, and then serve the wax lead.

8. Wash the tomatoes and cut them into small pieces for later use.

9. Add rapeseed oil to the pot and stir-fry chopped chives, put in Xihonglun Yinhao persimmon and stir-fry over high heat.

10. After stir-frying the juice, add a little water and add 2 teaspoons of sugar.

11. After stirring well, drop a little light soy to remove the fishiness.

12. Add half a teaspoon of salt.

13. Finally, pour in the fried eggs and stir over high heat.

Ingredients. Ingredients: 400g tomatoes, 2 eggs.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of cooking wine.

Steps. 1.Prepare the main ingredients.

2.Wash the tomatoes and draw a cross on the upper part, blanch them with boiling water and peel them.

3.Remove the stems of the peeled tomatoes and cut into hob pieces.

4.Beat the eggs, beat the eggs well, put a little salt, cooking wine, a tablespoon of water, and remove the smell.

5.Heat the pan over high heat, and when the oil is slightly smoking, spread out the egg mixture.

6.Mash the congealed eggs into as small pieces as possible with a spatula and serve.

7.Heat the bottom oil in a pan over medium heat, add the tomato cubes and stir-fry until the tomatoes are soft and juicy.

8.Add the scrambled eggs.

9.Add salt and sugar and stir-fry for a while, mix well.

Tips: When you blanch tomatoes in boiling water, the skin is easy to tear off and it tastes good.

To make scrambled eggs with tomatoes, you must also be patient. Tomatoes must be picked ripe (juicy and delicious).

Beat the eggs and fry them out of the pot first, then pour an appropriate amount of oil into the pot and stir-fry the green onions, pour in the chopped tomatoes and stir-fry (be sure to fry for a while, don't be afraid of trouble), add an appropriate amount of sugar and salt until the tomato pieces become thick, then add a little chicken powder, and finally pour in the eggs and fry them slightly.

The stir-fry time is short, and the tomatoes will be difficult to eat if they have a half-ripe taste, and it will be best to stir-fry them into tomato sauce).

Ingredients: 2 eggs, 3 tomatoes, salt, chicken essence, garlic, green onion.

Method: 1. Put an appropriate amount of oil in the pot, add the minced garlic after the oil is hot, stir-fry until the minced garlic changes color, and add a little vinegar.

2. Pour the beaten eggs into the pot, and tilt the pot constantly, so that you can make a whole round egg cake.

3. Remove from the heat and place the eggs on a clean plate. Then put some oil in the pan, put the chopped tomatoes in the pan, stir-fry for a while, add a bowl of water and cook over medium heat. If you want to be able to eat the vegetables quickly, you can flatten the tomatoes so that the tomatoes and skins will soon separate and make a delicious tomato sauce, and then put the eggs in the pot and cook them together over low heat for 5 minutes.

Allow the juice of the tomatoes to penetrate completely into the eggs.

4. Finally, add salt, chicken essence, and chopped green onions.

Features: Sweet and sour, the egg has a strong tomato flavor, and you can eat a lot of soup when you bite the egg.