How to make scrambled eggs with tomatoes is more delicious

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

Start by pouring the oil into a saucepan and heating it.

Then pour the churned eggs into the pan.

Then use a wooden spatula to stir the eggs in the pan until they are the size you want to eat, and when they are half cooked, put the chopped tomatoes (not too big) into the pan and scramble the eggs and tomatoes a little (if the tomatoes are still too big, use a wooden spatula to cut them again).

One is to cut the tomatoes into small pieces, and the other is to let the tomato juice flow out) After seeing that the eggs are cooked, add salt and sugar, turn off the heat, and then fry them at residual temperature for a short time.

Then put out such a plate of roasted eggs with tomatoes that are full of "color, aroma and flavor" and you can enjoy it on the table!

Method 2:

1。Cut 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), 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 paste), use a rice spatula (also called a scrambling spoon) from the edge of the egg to gently enter, 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.

I don't know if you put chopped green onions when you make this dish.

Lazy practice: tomatoes open a cross knife boiling water blanching, peel and cut into small pieces, add a small amount of oil to the pot, put in the tomato after the oil is hot, add an appropriate amount of tomato sauce and water, salt, sugar, chicken essence, when the soup is slightly thicker, put in the scrambled eggs in advance, stir-fry a little to collect the juice and put it on the plate, you can sprinkle some green onions to decorate, if you don't like to eat green onions, you can not put it.

Scrambled eggs with tomatoes, delicious and delicious.

The eggs are fried and served, and the tomatoes are stir-fried to the juice and the eggs are stir-fried.

How to cook scrambled eggs with tomatoes? Wash the tomatoes and cut them into crosses, blanch them in boiling water for two minutes, then thin the skin, cut them into small pieces for later use, pour the eggs into a bowl, prepare two bowls of salt and water, then stir out the end, and then stir them in the pot and stir-fry.

Scrambled eggs with tomatoes making tutorial.

A few simple steps to make a delicious scrambled egg with tomatoes.

Scrambled eggs with tomatoes do this, which is easy to learn and delicious.

Scrambled eggs with tomatoes explained in detail.

Pour as much oil into the pan as the eggs, wait for the oil to heat and then pour the eggs into the pan, almost all the eggs jump out of the bowl mouth, and when you stop beating the eggs, there is a lot of foam on the surface of the eggs, which can be considered as a beaten egg.

Scrambled eggs with tomatoes.

Top tip 3:

Scrambled eggs with tomatoes.

Fifth tip:

Turn off the heat first and add salt when it comes out of the pan last. You will find that when you bring the dish to the table, gradually increase the speed to perfect the taste and taste better. And to take advantage of.

Tomato juice. The moisturization of water, when cutting tomatoes, just right, comprehensive nutrition, tomatoes just release enough, which has a great decisive significance for the taste of tomato scrambled eggs, so that the oil is applied to the bottom of the pot, so that the eggs will not stick to the wall of the pot, is a secret technique of tomato scrambled eggs. Pour eggs in large quantities along the edges of the oil and the walls of the pot until each time the chopsticks move outside the bowl, so as to ensure that the nutrients are evenly and fully absorbed.

Scrambled eggs with tomatoes number one tip:

Generally, we use two eggs with two tomatoes of this size, and the production process is simple, it is the perfect trick for many housewives, we have made a certain description for you above, in fact, there are many people who will have scrambled eggs with tomatoes, but you have to think.

To do it well, you still need to grasp some skills, so that it can be delicious, try to cut it into pieces the size of orange petals, and it is a guarantee of balanced nutrition.

Second tip for scrambled eggs with tomatoes:

When beating eggs, we should pay attention to the method and "beat them hard". When beating eggs, it is also know-how, greasy, dry, and fully nutritious.

Scrambled eggs with tomatoes have a certain knack in it, and it has to be forced.

Beat for a while, the oil should be hot, first of all, the amount of tomatoes and eggs matching, in addition, tomatoes scrambled eggs, when beating eggs, to achieve a uniform mixture. The ratio of eggs to tomatoes is crucial, and if there are fewer tomatoes, the scrambled eggs will feel that the taste is insufficient, so you want to have a good and pure fresh juice.

scrambled eggs with tomatoes as a home-cooked dish; If there are too many tomatoes, it will be too sour, too much soup, and the tip of the chopsticks should be scraped to the bottom of the bowl every time, so that the chopsticks should be immersed in the eggs as much as possible, and the oil pan should be shaken before pouring the eggs. Immediately after the eggs are put into the pan, use a spatula or chopsticks to stir the eggs quickly, so that all the eggs can absorb enough fat and be subjected to the high heat of the oil.

Fourth tip for scrambled eggs with tomatoes:

In the sautéed tomatoes.

When we can add some sugar. In this way, it can neutralize the sourness of tomatoes, the oil should be hot, and so on. Scrambled eggs with tomatoes are loved by people as a home-cooked dish.

A few simple steps to make a delicious scrambled egg with tomatoes.

Scrambled eggs with tomatoes, delicious and delicious.

Scrambled eggs with tomatoes making tutorial.

Scrambled eggs with tomatoes explained in detail.

The eggs are fried and served, and the tomatoes are stir-fried to the juice and the eggs are stir-fried.

【Ingredients】: 2 tomatoes, 3 eggs, appropriate amount of chives.

Ingredients: cooking oil, a pinch of salt, a pinch of dark soy sauce, chopped green onion.

2. Draw a cross knife on the surface of the tomatoes, pour an appropriate amount of boiling water, and let it stand in boiling water for 10 minutes.

3. Let's beat the eggs first, beat three eggs, and then quickly break it up with chopsticks after the eggs are beaten into the bowl, and keep stirring in one direction.

4. Cut the chives into long sections, cut them and set them aside for later use.

5. Take out the blanched tomatoes and peel off the skin. Cut into small pieces for later use, tomatoes are rich in a lot of vitamins, not only whitening, but also very good for the body when eaten regularly.

6. Pour an appropriate amount of cooking oil into the pot, pour in the egg liquid after the oil in the pot is hot, and use high heat at this time.

7. After the eggs are scrambled, put them out for later use, and the time should not be too long, because the eggs are easy to fry old.

8. Pour a little oil into the pot, then put the green onion into it and stir-fry until fragrant.

9. Add the tomatoes, stir-fry over high heat, stir-fry.

10. Add a pinch of salt when the juice comes out. Add a little dark soy sauce and continue to stir-fry for another minute.

11. When the juice increases, add the eggs and stir-fry over high heat for one minute to allow the eggs to fully absorb the soup from the tomatoes.

12. Out of the pot, sprinkle a little chopped green onion at the end, and a very delicious scrambled egg with tomatoes is ready.

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

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 for the surrounding brown, knock it over, fry it brown, and then put it upStep 7, wash the tomatoes and cut them into small pieces for later use.

Step 8: Add rapeseed oil to the pot, stir-fry chopped chives, put tomatoes on high heat, stir-fry step 9, stir-fry the juice, add a little water, add 2 teaspoons of sugar, step 10, stir-fry well, and then drop a little raw soy to remove the fishy.

Step 11: Add half a teaspoon of salt.

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

Tomato scrambled eggs must be scrambled first, put out for later use, start the pot, put oil to fry the tomatoes, green onion in the pot, put in the tomatoes, add a little light soy sauce, sugar to enhance the freshness. The tomatoes are almost scrambled, pour in the scrambled eggs and season with salt. Remove from the pan.

First of all, when the oil temperature at the bottom of the pot is hot, add the egg liquid and stir-fry for a while to solidify, then put in the chopped tomatoes, add an appropriate amount of salt, soy sauce, and then directly put in the scrambled eggs. Stir-fry twice and add an appropriate amount of MSG.

A few simple steps to make a delicious scrambled egg with tomatoes.

The eggs are fried and served, and the tomatoes are stir-fried to the juice and the eggs are stir-fried.

Scrambled eggs with tomatoes, delicious and delicious.

Scrambled eggs with tomatoes making tutorial.

Scrambled eggs with tomatoes explained in detail.

Preparation of scrambled eggs with tomatoes:

1.Wash the tomatoes and cut them into small cubes.

2.Beat 2 eggs into a bowl, put a pinch of salt, beat and set aside.

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 pan for later use.

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

Tip 1, now everything has additives or medicines, tomatoes are even more powerful Generally, the tomatoes sold outside are smeared with additives, generally feel heavy, ruddy on the outside, a little green inside, not red enough, all to buy and put at home for a few days, and then eat when the inside is completely ripe, at this time the drug volatilization is basically very little, the taste of cooking is also very good, even if you don't put sugar, it will not be very sour. 2. Tomato and egg oil should be put less, otherwise it will be greasy and not delicious. 3. If you make too much, fry half of the tomatoes to make the sauce, and then put in the other half and eggs, it will be beautiful, delicious and nutritious.

4. If you want to make it look better, you can sprinkle a little chopped green onion on it.

I'm pretty good at eating! Scrambled eggs with tomatoes seems to be a very simple rai, but different people can make a lot of different flavors, and some people even make it super unpalatable! So how do you make scrambled eggs with tomatoes delicious?

I'm going to teach you a method, which I created myself, and I didn't learn it from anyone else!

Next, we pour three eggs into a bowl and stir well.

Here comes the most important step: beat the tomatoes into juice. Today's tomatoes are very big and hard, and the taste is completely different from the tomatoes we ate when we were children.

But if the tomatoes don't taste good, the whole dish will be ruined. So I had to find a way to make tomatoes delicious, and that's where inspiration came. I tried to cut the tomatoes into small pieces and use the juicer to juice them, and the cooking was really extraordinary, and the tomatoes were really different from the fried tomatoes.

Since I didn't cook at the time of writing this article, I chose the picture on the Internet, this tomato piece is too big, heh! ）

Everything was ready when we started stir-frying:

When the oil is hot, we scramble the eggs first, and when the eggs are scrambled to eight medium-rare, pour it out and put it in a bowl, and then put the green onions, garlic and peppers into the pot, and fry them for about ten seconds. Add a little more salt, which you can add to your taste.

At this time, you must pay attention to turn the heat down, and fry the tomato juice over low heat, otherwise the tomato juice will evaporate quickly; And keep looking at the pot until you smell the rich aroma of tomatoes, and then it's fine.

Pour in the eggs that have just been scrambled until they are medium-rare, and then fry them for another two or three minutes until the eggs and tomatoes are completely integrated, and the dish is ready to be cooked.

Because my grandmother has bad teeth and can't bite anything else, I often make her this scrambled egg with tomatoes to eat, and I also have some experience when I cook more.

We buy the tomatoes back and wash them, before cutting the tomatoes, put the tomatoes in a bowl, boiling water to scald, at this time it is easy to scald off the skin of the tomatoes, we peel off all the skin of the tomatoes, and then cut the tomatoes, when cutting must pay attention to the tomatoes The stem is also cut off, the taste of the tomatoes will be very good, otherwise we will make scrambled eggs with tomatoes, and we will spit out the skin, which really affects the taste.

The eggs in the tomatoes, we don't need to beat the eggs when we beat the eggs, it's almost the same, and then we have to scramble the eggs first, don't fry them too old, and then put the eggs out first, otherwise when the tomatoes are cooked together, the eggs will be old and not delicious, so as to maintain its tender taste.

We put oil in the pot, put the tomatoes in and fry, if you want to taste better, you can add a little sugar, or tomato sauce, if you want tomatoes not to eat that, piece by piece of texture, just stew in the pot for a while, tomatoes can be boiled like tomato sauce, you can put a little salt and oyster sauce to taste, feel the taste is OK, put the previous eggs in and stir-fry, stir-fry evenly, put a few slices of garlic, and then drizzle sesame oil, you can get out of the pot.