Expository text: How to make scrambled eggs with tomatoes? 5

The steps for scrambled eggs with tomato are texted as follows:Ingredients: 2 tomatoes, 2 eggs.

Excipients: 2 chives.

Steps: 1. Cut the tomato into cubes.

2. Knock the eggs into the bowl and beat evenly.

3. Cut the chives.

4. Heat the oil, add the eggs, set aside slightly, and set aside.

5. Remove from the pot again and add the green onions.

6. Stir-fry the chives and pour in the tomatoes, add an appropriate amount of salt, and stir-fry constantly.

7. When the tomatoes are soft, pour in half a bowl of water and continue to simmer.

8. Tomato juice.

9. Pour in the eggs and mix well.

10. Pour in the chopped green onion and remove from the pot.

In my childhood memories, I really didn't like scrambled eggs with tomatoes, and when I think of tomatoes, I think of sour. Later, she became a boiled woman, and scrambled eggs with tomatoes became a frequent guest at the table, and they were also loved by the whole family, only to find out that scrambled eggs with tomatoes were actually delicious and very nutritious. Tomatoes and eggs are both very nutritious ingredients, and these two ingredients are a natural match, when tomatoes meet eggs, tomatoes are not only delicious, but also cancer-proof.

Step 1

Prepare the raw materials.

Step 1

The tomatoes are crossed with a knife and scalded in boiling water with a fork for a few seconds, and the skin is easily peeled.

Step 1

Remove the white-green part of the tomato and cut it into small pieces, slightly smaller to better blend with the eggs.

Step 1

Finely chop the shallots. Step 1

Add salt to the eggs and stir well.

Step 1

Put an appropriate amount of peanut oil in the pot, boil until it is hot, pour in the eggs and stir-fry, pat into small pieces while frying, and then remove from the pot and set aside.

Step 1

Put an appropriate amount of peanut oil in the pot, boil until it is 60% hot, pour in the tomatoes and stir-fry.

Step 1

Wait until the tomatoes are cooked, add chopped green onions and salt, and turn well.

Step 1

Add the scrambled eggs and stir-fry well.

Step 1

Out of the pan scrambled eggs with tomatoes finished picture.

Cooking tips for scrambled eggs with tomatoes.

Tips:

1. The ratio of tomatoes to eggs should be appropriate to be scrambled, and 1 large tomato with 3 eggs is very suitable;

2. Stir the eggs as evenly as possible;

3. When scrambling eggs, the oil temperature should not be too high, so that the scrambled eggs are smooth and tender;

4. To remove the sour taste of tomatoes, it is necessary to peel and remove the white-green part inside;

A very simple and easy-to-learn scrambled egg with tomatoes, delicious and easy to eat.

Ingredients. Three eggs.

Accessories. Tomatoes for two, medium size.

Prepare the ingredients. Three eggs and two medium tomatoes. 1 gram of salt, 2 grams of sugar, and an appropriate amount of cooking oil.

Peel and beat the eggs and cut the tomatoes into small pieces for later use.

Pour an appropriate amount of base oil into the pan, and when the oil is hot, pour in the egg mixture.

Once the eggs have set slightly, push them aside. Then add the tomatoes and stir-fry well.

Add a little sugar to the pot and stir-fry evenly, then reduce the juice over high heat.

Finally, turn off the heat, add salt and stir-fry evenly to serve.

Tips

1) Ratio of eggs to tomatoes. In general, it is 1:1 in weight. Don't have too many tomatoes, too much will make the soup, too few will reduce the taste.

2) Beat the eggs thoroughly. Hit until you feel no resistance and there are a lot of small bubbles on the surface.

3) When beating eggs, put a little less water in the egg mixture. The scrambled eggs are tender and delicious.

4) Don't cut the tomatoes into pieces that are too big or too small. If it takes too long to cook, it will affect the tender taste of the eggs.

If it is too small, it will produce a lot of soup, which will affect the effect of the finished product.

5) When scrambling eggs, the oil should not be too low and the oil temperature should not be too low.

6) The eggs don't need to be scrambled too hard, just solidify slightly. Because tomatoes are also fried.

7) Eggs do not need to be served from the pan. Just push the eggs to the side of the pan and continue sautéing the tomatoes.

This way, the eggs will not be affected by getting cold and affecting the taste.

8) Whether or not to put green onions, ginger, and garlic. You can put a little green onion, but don't put ginger and garlic.

The original taste is the best. It is also not recommended to put chicken essence.

9) Put a little sugar, sugar can neutralize the acid of the tomatoes. The taste will be better.

10) Put salt after turning off the heat, because if the salt is put early, a lot of soup will be produced.

Scrambled eggs with tomatoes are an extremely common home-cooked dish and restaurant stir-fry but very popular with everyone, sweet and sour super rice; Haha, my child also likes it very much, even if there is only this dish, he can eat a big bowl of rice, and even the marinade will not be let go after eating the dish and will use it to make rice; That's why it's a winning general at the dinner table in my house

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

Steps: <>

Step 1: Prepare the relevant ingredients.

Step 2: Pour the egg and 1/2 teaspoon of salt into a bowl.

Step 3: After beating, add a little chopped green onion and water and stir well.

Step 4: Heat the wok and add rapeseed oil before pouring in the egg mixture.

Step 5: Do not turn over medium to high heat and wait for the egg liquid to solidify.

Step 6: Wait until the surrounding area is browned, then turn over and fry until browned.

Step 7: Wash the tomatoes and cut them into small pieces for later use.

Step 8: Add rapeseed oil to the pot and stir-fry chopped chives, add tomatoes over high heat.

Step 9: After stir-frying the juice, add a little water and add 2 teaspoons of sugar.

Step 10: Stir well and drop a little raw soy to remove the fishiness.

Step 11: Add half a teaspoon of salt.

Step 12: Finally, pour in the fried eggs and stir-fry over high heat.

Step 13: Eat hot for better taste.

Tips: 1. It is best to choose a relatively ripe tomatoes with enough water and sweet taste 2. The egg cake will be loose and tender when fully stirred with a little water and fried evenly 3.

Scrambled eggs with tomatoesHow and steps First, beat three eggs. Break the tomatoes in a bowl and set aside the table. Heat the oil, scramble the eggs until they are ripe, and then sauté the tomatoes.

Stir-fry the tomatoes and add salt. Add some chopped green onions and pour the eggs on top. Stir-fry and you're ready to go.

The method of scrambled eggs with tomatoes is to beat the eggs evenly, pour them into the oil pan and stir-fry, add the tomatoes cut into pieces, stir-fry them together, add seasonings such as salt, and chopped green onions, and remove them from the pot.

Crack the eggs into a bowl first, stir them thoroughly with chopsticks, then put oil in the pot, wait for the oil to be hot, pour in the beaten egg liquid, stir quickly with chopsticks to make it into broken eggs, and put them in a bowl for later use.

Heat oil in another pot, add green onions, ginger and garlic, stir-fry a few times, then put the chopped tomatoes, continue to stir-fry, pour in light soy sauce, then pour in the broken eggs, stir-fry a few times, pour on sesame oil and you can get out of the pot.

Peel the tomatoes and cut them into small pieces. Eggs are scrambled first. Heat oil in another pot, add green onions, ginger and garlic to stir-fry until fragrant, then add tomatoes and fry them, and then add a little sugar to enhance freshness. Then pour in the egg seasoning, stir-fry evenly, and then you can eat out of the pot.

The method of scrambling eggs with tomatoes is actually very simple, break up the eggs, then heat the oil, scramble the eggs into pieces, and then put the tomatoes in again, and put some chopped green onions when out of the pot is very delicious.

Scrambled eggs with tomatoes, you can break the eggs and put them in the pan for stir-frying, then put the chopped tomatoes in the pan and fry them together, and put some chopped green onions after stir-frying out of the pan.

Cut the tomatoes into cubes, beat the eggs and add a pinch of salt for later use. Put the appropriate oil in the pan, add the tomatoes when the oil is hot, fry the juice, put the eggs, and form into pieces.

Stir the eggs first, cut the tomatoes into cubes, then scramble the eggs and put them out, stir-fry the green onion and ginger until fragrant, and finally stir-fry the tomatoes to taste, and finally pour in the eggs.

What are the methods and steps for scrambled eggs with tomatoes? Every time I fry tomatoes, first you have to blanch the tomatoes in hot water to peel off the skin like that, and then you put a little green onion in our eggs to flatten it, and then put the tomatoes in it and fry the juice, which is really delicious.

Pour an appropriate amount of oil into the pan and heat it up. Add the whisked egg whites, fry and add the chopped tomatoes.

First, stir the eggs, fry them in a pan of oil, then add the tomatoes and stir-fry them together, and finally sprinkle salt before removing from the pan.

<> "The explanatory text of scrambled eggs with tomatoes is as follows:

Scrambled eggs with tomatoes are a famous home-cooked dish in China, which often appears on the table of Chinese dining bridges.

The ingredients you need to prepare this dish are: three tomatoes, four eggs, a handful of green onions, half a spoonful of salt, a few drops of hemp oil, and a dash of MSG.

Next, wash the red tomatoes and cut them into chunks by the way. Then beat a few eggs, add salt to a bowl and stir well.

Finally, bring to a low heat and pour in the hemp oil. Pour in the beaten eggs, stir-fry and set aside. Get out of the pot again, pour in a little hemp oil, add tomatoes and stir-fry, add sugar and salt and stir-fry evenly, then you can take it out of the pot, ready to put it on the plate, for color matching, and finally sprinkle some chopped green onions.

A home-cooked meal is complete.

This expository essay reflects the rigor of the content, the coherence of the explanation, and the accuracy of the language. The method of illustrating column numbers is used.

Ingredients: tomatoes, eggs.

Ingredients: vegetable oil, salt.

Note that there is no need to put chicken essence or monosodium glutamate in tomato scrambled eggs, because tomato scrambled eggs are eaten with a "fresh" word Xunyu, and when tomatoes scrambled eggs, there is a precipitate of substances that form umami, and there is no need to put fresh monosodium glutamate or Lachang key chicken essence. This is also the reason why green onions, ginger and garlic are not put in this dish.

How to make:1Cut the tomatoes into pieces, they should vary in size, it doesn't matter what shape they are, open the eggs and put them in a bowl, beat well, and add a pinch of salt.

2.Put an appropriate amount of oil in the pot (when scrambling eggs, how much oil is very important, my experience is to put the equivalent of 2 3 of the egg liquid) of oil, and when the oil is hot, (I will talk about how to judge the temperature of the oil in detail later), pour in the egg liquid, pay attention to this time, the egg liquid will naturally solidify, do not move, wait until the egg liquid is solidified (be careful that the oil is dry, causing the egg to be pasted), use the rice wheel spatula (also called a scrambled spoon) to gently enter from the edge of the egg, turn the egg over, fry it, When the color on both sides is golden color, take the eggs out of the pot (you can also not take it, but wait until you are proficient), at this time there should be some oil in the pot, turn the tomatoes in, stir-fry a few times, because the tomatoes contain a lot of water, there will be water precipitation, at this time put the scrambled eggs in, put in a little salt, stir-fry a few times, out of the pot.

ps: When someone likes to do it, put some water in it, I don't recommend it, in fact, the water in the tomatoes is completely enough, no need to put water. Also, the quality of the tomatoes is not good now, and the fried vegetables are not sweet and have a bitter taste, so you can put some sugar in moderation when they come out of the pot.

Eggs scrambled with tomatoes.

It's pretty simple.

And ah. It seems to be an entry-level nit for cooking.

Crack the eggs into a bowl.

Beat and stir well and set aside.

Tomatoes after washing.

It is best to blanch the skin in hot water.

Cut into cubes and set aside. Heat oil in a pan.

Scrambled eggs first.

Stir-fry the chopped green onions and sauté the tomatoes.

Season to taste.

Add the scrambled eggs.

Stir-fry a few times.

To prepare scrambled eggs with tomatoes. It's very simple. First, scramble the eggs and set aside.

Then cut the tomatoes into cubes. Chop some chopped green onions and heat the pot. Put on the oil.

When the oil is hot, add the chopped green onions. In putting tomatoes. Once the tomatoes are cooked, add salt and two tablespoons of sugar.

Add the extra eggs. Stir together and stir together, and the eggs and tomatoes will be out of the pan.

Eggs fried tomatoes, beat the eggs evenly Sfrying spoon Put oil to fry the eggs, fry until golden brown Put them in a bowl, wash the tomatoes and cut them into pieces Put the bottom copy of the tomatoes and scrambled eggs in the pot Put salt, sugar, soy sauce thirteen spices Put green onions, ginger and garlic, water starch and put out of the pot.

Scrambled eggs with tomatoes are very simple and do not require too many trimmings. Blanch the tomatoes with hot water and remove the skin. And then.

Cut into slices or cut into slices. It's okay to take a nap. Put the eggs first.

Hit a bowl of pigs. After stirring well. Eggs are scrambled in a pan and served out after they are cooked.

Then add the scrambled eggs and stir-fry. Shipment is OK. The classroom was delicious.

Beat the eggs into a bowl and add salt and stir well, pour the oil and egg liquid into the pot in the pan, and stir-fry them out of the pot for later use; Peel and cut the tomatoes into cubes, stir-fry them in a hot pan, add salt, chopped green onions, and pour in the scrambled eggs.

Heat the oil and add the egg mixture to the oil. Then I'll stir it up. The heavy multiplication is set aside for later use.

Then heat the oil. Add the tomatoes. Scallions.

Chili peppercorns. Then pour in the scrambled eggs. Stir it up, add salt and you're done.

First, scramble the eggs and set aside. Then put it in the pot again, stir-fry the green onion, ginger and garlic until fragrant, add tomatoes, boil and add eggs, salt, light soy sauce, and oyster sauce to serve.