How can you make the tomato scrambled eggs look and flavor well?

First of all, tomato scrambled eggs are not boiled in a pot like green onion and ginger.

Ingredients: 2 tomatoes, 2 eggs, a pinch of salt, appropriate amount of sugar.

Method; Crack the eggs and add an appropriate amount of sugar to the egg mixture, so that the eggs will swell when they are scrambled.

Tomato cut into cubes, conditional peeling is also OK.

Wok to make oil, eighty percent of the oil temperature into the eggs to scramble, do not rush to use a spatula to flip, let the eggs fully rise, and then flip, into the tomatoes, fry eight ripe salt seasoning, stir-fry. Add sugar to taste before cooking, so that the taste of tomato scrambled eggs is sweet and sour, and the color is red and beautiful. You can't put MSG.

The ingredients are fresh, first scramble the eggs until fragrant, then put the eggs and eat them hot.

I have a practice, I don't know if you do it?

Cut the tomatoes into pieces. Deliberately cut the method. Don't let the seeds come out.

Then heat the tomatoes in oil and fry them for about three minutes, add sugar, and add them to your taste. Then beat the eggs, usually in the ratio of three tomatoes to two eggs, and pour the eggs over the tomatoes. Stir-fry twice and remove from heat.

The tomatoes fried in this way, because the tomato seeds are not left, have a different flavor when eating.

I like tomato scrambled eggs, just oil and salt.

The food I made was delicious, you can try it, it's very simple. Stir-fry separately. Stir the eggs well and cut the tomatoes into cubes.

Scramble the eggs first, stir them with chopsticks, semi-liquid and semi-solid, and serve them out.

Stir-fry the tomatoes again, you can fry more and add eggs, and the juice is more delicious.

Appropriate amount of oil and salt, eggs can be beaten with some five-spice powder in advance, grasp it yourself, I generally don't put sugar, and you can also add a little sesame oil after the final scrambling. Besides, when I fry it, I always put black fungus.

In the depths of your heart, is there a dish like that, that dish means the taste of the mother, even if it is thousands of miles away, the heart in the brain is full of emotions when you eat that dish, and the memories of childhood come to your heart, just like lying in your mother's arms, warm and comfortable. If I had to talk about this dish, then I could decisively say "scrambled eggs with tomatoes", which is also a well-known delicacy that men, women and children love to eat, but have you ever met with "scrambled eggs with tomatoes" for 100 points?

When we scramble tomatoes and scrambled eggs, we must first scramble the eggs out and put them away, not fry them old, and then fry the tomatoes beyond the juice, and mix the two together and put white sugar to taste, and the color will be bright.

Tomato scrambled eggs, if you want to cook to make the color bright and the eggs tender, you must pay attention to the heat, and add some white sugar, pay attention to the order of tomatoes and eggs.

When scrambling eggs with tomatoes, first of all, the eggs should be scrambled, and then when the eggs are scrambled, do not add any condiments, and then fry the tomatoes.

It should be added with a little soy sauce light soy sauce Lao Gan Ma and bean paste, you need to pay attention to put tomatoes first, then eggs at the end, and then seasoning.

Eggs, tomatoes, salt, chicken essence, minced garlic will taste authentic; Beginners need to pay attention to the amount of salt, otherwise the taste of the dish will also change.

In the process of making tomato scrambled eggs, you can add an appropriate amount of dark soy sauce to adjust the color, and then add a little chicken essence and sugar, so that the taste will be better.

Is there any trick to scrambled eggs with tomatoes?

Tip 1: Pick tomatoes.

If you want to make delicious scrambled eggs with tomatoes, you must start with the source ingredients and choose fresh tomatoes, generally speaking, the redder the color, the more ripe they are. And the fuller and more round the shape of the tomatoes, the better the moisture and taste, in general, you must not buy those tomatoes with a hard surface.

Because no matter how beautiful such tomatoes are, they are not yet fully ripe. And in general, tomatoes of similar size, take one in each hand, it is better to choose the heavier one. Generally speaking, the heavier the tomato, the more moisture it will have, and the better it will taste.

Tip 2: Tomatoes need to be beaten with a flower knife.

Many people like to remove the skin of tomatoes, but it is not so easy to remove the skin, the easiest way is to remove the stem of the tomato first. After that, a cross knife is drawn on the surface of the tomatoes, and boiling water is poured over the surface of the tomatoes, so that the skin of the tomatoes can be easily removed. Cut the processed tomatoes into small pieces, and remember not to chop the tomatoes too much, otherwise the juice of the tomatoes will easily flow onto the cutting board.

Tip 3: Scramble the eggs first and stir-fry the tomatoes over high heat.

Knock about 3 eggs into a bowl, add a little salt to the egg mixture, and it is best to add a little water, which can make the eggs more tender. Pour an appropriate amount of cooking oil into the pot, then pour the processed tomatoes into the pot and fry, you can add a little sugar, remember to add a little salt before leaving the pot, so that the tomatoes can be easily fried out of the red juice.

The process of scrambled eggs with tomatoes.

The process of scrambled eggs with tomato1

1. Wash the tomatoes, remove the stems and cut into small pieces.

2. Beat the eggs into a bowl and beat evenly.

3. Cut the garlic into slices and the green onion into sections.

4. Pour oil into a wok and heat it, pour in the egg mixture, beat and stir-fry.

5. Serve out the stir-fried. Egg.

6. Add the garlic slices with the bottom oil left in the pot and stir-fry until fragrant. Add the garlic slices with the base oil left in the pan and sauté until fragrant.

7. Pour in the tomatoes and stir-fry.

8. Pour in the scrambled eggs and stir-fry evenly.

9. Add an appropriate amount of salt and continue to stir-fry evenly.

10. Finally, add the shallots and stir-fry evenly.

The process of scrambled eggs with tomato2

1. Take the chicken out in a bowl, beat well, put a little salt, then pour some oil into the pot, when the oil is hot, pour the eggs into it, scramble the eggs, and put them in the bowl after scrambling.

2. Stir-fried tomatoes and tomatoes will produce a lot of water, so there is no need to put water, if the tomatoes are relatively small, put a little water down.

3. Tomatoes can be cut off with a shovel, so put some sugar, because tomatoes will be sour when fried, even if they are originally very sweet.

4. Pour down the scrambled eggs and fry them for 3 to 5 minutes.

The process of scrambled eggs with tomato3

1. Wash the surface of the tomatoes and cut them horizontally and vertically, blanch them with boiling water and peel them.

2. Cool and cut into pieces, wash the chives, cut the sections obliquely, and add tomato sauce if you want to have a stronger tomato flavor.

3. Beat the eggs, drop in 2 3 drops of white wine and stir well, sprinkle some chopped green onions, mix with cold boiled water and stir well. The purpose of mixing with water is to make the eggs more tender.

4. Add an appropriate amount of oil to the wok, pour in the egg liquid when the oil is hot, and gently slide it with chopsticks until there is no raw egg liquid out of the pan for later use.

5. Leave oil at the bottom of the pot, stir-fry the five-spice powder and green onions, add the tomatoes and stir-fry until the soup comes out, add an appropriate amount of salt, sugar, and a little light soy sauce to taste.

6. Finally, add the eggs and stir-fry evenly, and the eggs can be completely integrated into the tomato juice.

Wash the tomatoes, draw a cross on the smooth side, blanch them with boiling water and tear off the skin. Of course, it's okay not to do this step. Wash the tomatoes and blanch them in boiling water, peel off the skins, remove the roots, cut one into chopped nails, cut one into hob pieces, and put them in two plates for later use.

Pour oil into the pot to enlarge the garlic and stir-fry, then pour in the egg liquid and stir-fry, remove after stir-frying, leave oil in the pot and put the tomatoes to stir-fry the juice, then pour in the eggs, stir-fry together, add an appropriate amount of salt, light soy sauce, pepper and stir-fry evenly, put it out of the pot and sprinkle it with chopped green onions to eat.

First pour 4 knocked eggs into the hot oil, stir open, fry until solidified and take out, put 150g of diced tomatoes in the hot oil in the pot and stir-fry, add a small spoon of water, a 5g salt, 10g sugar, stir-fry evenly and cook for 30 seconds, pour in starch juice, and finally add eggs and fry well. The dish is very ordinary home-cooked and easy to get started. First of all, the eggs should be scrambled, then the oil should be boiled, the onions and garlic should be fried, the tomatoes should be stir-fried, the soup should be fried, the condiments and salt, the essence of chicken, the thirteen spices, the very fresh soy sauce, the rice vinegar, etc.

Get out of the pot for later use, leave the bottom oil in the pot and pour in the green onion segment, pour in the green pepper after stir-frying, stir-fry, pour in the tomatoes, stir-fry evenly to taste, put a spoonful of salt, a spoonful of sugar, stir-fry evenly, then pour in the scrambled eggs, stir-fry evenly, put a little pepper, put a little chicken essence directly into the minced garlic and tomatoes and stir-fry evenly, then add an appropriate amount of salt, sugar, light soy sauce and stir-fry together, stir-fry the soup, and then put in the eggs and stir-fry together for a minute, so that the eggs absorb the taste of the soup, So that a delicious dish of scrambled eggs with tomatoes is ready to come out of the pan.

Knock the eggs into the bowl, add a little salt, stir well, 3, put the pot on the natural gas stove, put in the oil, turn on medium heat, 4, after the oil is hot, pour in the egg liquid and stir-fry evenly, add the tomato slices and stir-fry evenly, add edible salt, an appropriate amount of sugar and stir-fry evenly, first scald the tomatoes with boiling water to remove the skin, change the knife and cut them into hob blades, beat three eggs into a bowl and beat them with chopsticks, put oil in the pot, scramble the beaten eggs for later use, and then put the tomatoes to fry and soften them, put in the scrambled eggs, put salt to taste, Finally, add chopped green onions.

The practice of tomato scrambled eggs is indeed very homely, and the practice is not the same, generally the eggs, beaten and stirred well, put them in the pot, and add the cut tomatoes.

In fact, tomato scrambled eggs are particularly delicious without putting too many seasonings, first of all, the eggs should be fried first, and a little base flavor should be put into the frying process, that is, put a little salt, and then after the eggs are fried, they should be fried, and then after the bottom oil is left in the pot, put the tomatoes in the pot, and then fry the tomatoes, and then pour in the eggs, and add a little light soy sauce, dark soy sauce, and finally sprinkle some chopped chives and pepper.

First scramble the eggs, divide them into small pieces, set aside, put the chopped tomatoes into the pot and fry them until they are sticky, put in the scrambled eggs, stir-fry evenly and sprinkle chopped green onions so that it tastes more delicious.

First of all, prepare a tomato and 3 5 eggs, then go to the pan to heat the oil, first scramble the eggs for about two minutes, then put the eggs into the plate, and then fry the tomatoes, and when the tomatoes are very thick, pour the eggs in, and then stir-fry for about 5 minutes to get out of the pot.

Scramble the eggs and put them in a bowl, then pour the tomatoes into the pan, and after five minutes, put the eggs and tomatoes together and fry them together, so that the scrambled tomatoes and eggs are particularly fragrant.

First of all, stir the eggs evenly and set aside, then cut the tomatoes into pieces and fry them in an oil pan for 2 minutes, then pour the eggs into the fry for 1 minute, add a little sugar, salt and other seasonings to enhance the flavor.

After the eggs are scrambled, add the peeled and diced tomatoes, add salt, garlic, green onions, soy sauce, and monosodium glutamate and stir-fry evenly.

Cut the tomato with a cross knife and cut until the skin is ready. When half a pot of water boils until it is almost boiling, add the tomatoes and blanch the skin. Blanched tomato peel off easily.

The preparation of scrambled eggs is as follows:Ingredients: 2 tomatoes, 4 eggs, 3 grams of salt, 3 grams of sugar, about 5 green onions.

1. Raw materials, tomatoes should be red.

2. Cut the tomato with a cross knife and cut it until the skin is ready.

3. When half a pot of water boils until it is about to boil, add tomatoes and blanch the skin.

4. The blanched tomato skin is easy to peel off.

5. It is recommended to cut one tomato into the size in the figure, and the other slightly smaller.

6. After the eggs are opened, add a pinch of salt, a little. Scatter.

7. Pour oil into a dry pan, and pour in the egg liquid when it is hot.

8. Stir-fry quickly, I stirred a few times directly with chopsticks, as long as the egg liquid is solidified, you can change the heat to low heat and put it up with the locust, my wok is a little sticky, it doesn't look very good.

9. Wash the pot and wipe it dry**Pour oil, and pour in the chopped tomatoes when it is hot. Stir-fry until there is soup.

10. Add a little sugar to enhance the taste.

11. Add a little salt, there must be less here, because the egg has been salted.

12. When the small pieces of tomatoes melt out of the soup, pour in the scrambled eggs.

13. Stir-fry for about a minute, and the eggs absorb the tomato soup.

14. Add green onions and stir-fry several times, and the fragrance will come out. Turn off the heat and remove from heat.

15. A close-up drawing of the finished product.

16. Tomato scrambled eggs, in fact, it is not difficult.

2 tomatoes, 4 eggs, break the eggs with appropriate white sugar, mix them, put cooking oil into the pot and fry them over low heat, reserve the tomatoes and cut them into pieces, put them in the pot and fry them until they are medium-rare, put in the fried raw eggs, add white sugar, and fry for another 2 minutes to get out of the pot. Three eggs, one large tomato, or two small tomatoes, a little salt, a little sugar, sweet and juicy tomato scrambled eggs is to first boil the water in the pot, put the tomatoes in and cook for 30 seconds, peel the skin, cut into pieces, then beat the eggs, and stir up the fine foam with chopsticks.

The egg liquid should be stir-fried into enough space to fry soft, and then boil the pot, slightly rising, smoke poured into the egg liquid and keep rolling, and so that most of the egg liquid has condensed, turn off the heat and cut it into pieces with a spatula, pour it into a plate, reserve, and then change the remaining oil in the pot to heat and pour it into the tomatoes to stir-fry, you can also sprinkle a little salt on the tomatoes, at this time stir-fry again, the tomato juice comes out, and the scrambled eggs. A little sugar, a little salt, two more stir-fries, some monosodium glutamate, two more stir-fries and some chopped shallots, it's enough, sweet and sour tomato scrambled eggs are ready to go.

2 ripe tomatoes, three eggs, two fried spoons of tomato paste, peel the tomatoes in your own way, then slice, beat the eggs into a bowl, mix well, put a little oil in the pot, pour in the eggs after the oil is burned and fry them until they are nine ripe and then put them out and reserve, pour in the tomatoes while there is more oil in the pot, fry them slowly into chili oil, add cold water and not over the tomatoes, at the same time pour in the scrambled raw eggs, put in the tomato sauce and simmer for 3 minutes, add an appropriate amount of salt, monosodium glutamate, and a small amount of white sugar, and continue to stir-fry until a small amount of juice is left. Wash the tomatoes and cut them into as small pieces as possible.

Beat in the eggs and stir up, put a little salt in the eggs, now start the pot to burn the oil, the oil burns the eggs and pour the stirred eggs into, turn the eggs with a frying spoon until all the condensation is poured out, and then put in the oil, the oil is boiled and the eggs are poured into the pot and stir-fried, fried over medium-low heat, so that the juice of the tomatoes is fried out, and then the eggs are fried into the juice, and then the salt, white sugar, add white sugar here to make the tomatoes have a sweet and sour taste, very spleen-strengthening appetizing and delicious, fry the eggs and tomatoes evenly and finally sprinkle the coriander on the pot, A sweet and sour scrambled egg with tomato and appetizer will be cooked.