How are scrambled eggs with tomatoes scrambled? How to scramble tomatoes and scrambled eggs

Tomato scrambled egg method (1) Ingredients: 3 eggs, 50 grams of tomato paste, 100 grams of peanut oil, 10 grams of water starch, 1 gram of pepper, 1 gram of wine, 2 grams of salt, grams of monosodium glutamate, a little sesame oil Operation: 1. Beat the eggs in a bowl.

2. Stir-fry the spoon on the hot fire, add peanut oil, inject the egg liquid into sixty percent heat, fry into large flakes and pour out 3. Put the spoon on the hot fire, add peanut oil, fry the tomato paste, stir two or three times, add cooking wine and salt, fry until the tomato dad is foaming, add monosodium glutamate and water starch to thicken, and then pour the egg into the spoon when it is foaming, remove the pepper, and pour a little oil on it. Tomato scrambled egg method (2) 1. Cut two tomatoes into cubes and mash two eggs. Two spoonfuls of oil, until you can see it, put the eggs in the hot oil, add a small amount of salt, cook them slightly, the more tender the better, then scoop out the eggs, turn off the stove, if there is still oil in the pan, do not add oil, or pour some out of the egg bowl.

2. Turn on the stove, stir the tomatoes, put a medium amount of salt (rather light than salty), put a medium amount of water, boil for two minutes and then put the eggs. After the water boils, put a spoonful of sugar, stir it and then you can start the pot, then you can put MSG. Tomato scrambled egg method 3:

Tomatoes to taste, cut into pieces and set aside! Eggs in moderation. Add the seasoning and beat.

Turn the pan to low heat, pour the eggs into the pan, and fry until seven or eight are ripe! Cut the finished eggs into small pieces! Served on a plate!

Pour the tomatoes into the pan, stir-fry, put a little water, and add an appropriate amount of sugar. Cover the pot and boil the tomatoes to the degree that you think is cooked! Pour the finished eggs into the pan and stir-fry a few more times!

Scrambled eggs with tomatoes on the plate! It doesn't look good, but it tastes good!

1 Scrambled eggs with tomatoes Description: Everyone knows how to make scrambled eggs with tomatoes, but it is delicious and difficult to make. Mainly caused by a few misunderstandings, I will explain in detail later.

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 the word "umami", 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 chicken essence. This is also the reason why green onions, ginger and garlic are not put in this dish. Directions:

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.

Scrambled eggs with tomatoes are a dish that we often make at home, but not everyone can make it well. Today we will tell you the tips of scrambled eggs with tomatoes. Scrambled eggs with tomatoes number one tip:

Usually we use two eggs with two tomatoes of this size. The ratio of eggs to tomatoes is critical, if there are fewer tomatoes, scrambled eggs will feel underflavored, greasy, and dry; If there are too many tomatoes, it will be too sour, too much soup, and you will not be able to eat scrambled eggs to your heart's content. A good combination of raw materials is not only the basis of deliciousness, but also the guarantee of balanced nutrition.

The second big trick of scrambled eggs with tomatoes: when beating eggs, we must pay attention to the method, "to beat hard" When beating eggs, we should beat hard for a while, gradually increase the speed, the tip of the chopsticks should be scraped to the bottom of the bowl every time, and the chopsticks should be soaked in the eggs as much as possible, until every time the chopsticks move outside the bowl, almost all the eggs jump out of the bowl mouth, and there is a lot of foam on the surface of the egg when stopping to beat the egg, which can be regarded as a beaten egg. Scrambled eggs with tomatoes 3 tip:

When scrambling eggs, add more oil and make the oil hot. Pour as much oil into the pan as the eggs, wait for the oil to heat before pouring the eggs into the pan, and shake the pan so that the oil fills the bottom of the pan so that the eggs don't stick to the walls of the pan. Pour the eggs in large quantities along the edge of the oil and the wall of the pan.

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: We can add a little sugar when scrambling tomatoes.

This neutralizes the sourness of the tomatoes and gives them a better taste. And to use the moisture of tomato juice, when cutting tomatoes, try to cut them into pieces the size of orange petals, so that you can get more juice. Fifth tip for scrambled eggs with tomatoes:

Turning off the heat first and adding salt at the end of the pot is a secret technique for scrambled eggs with tomatoes. You'll find that when you bring the dish to the table, the tomatoes release just enough of the fresh, pure-tasting juice!

1. Ingredients: eggs, persimmons, sugar, salt, chopped green onions, peppercorns, cooking wine. For example, 3 eggs are easy to use: 2 medium persimmons or 1 extra-large persimmon.

Persimmons are not easy to have too much or too little. If there is less soup, there will be less soup, and if there is more soup, it will taste like persimmon paste. Persimmon should be selected to be ripe, juicy, hard varieties of persimmon are not suitable.

The addition of white sugar depends on what flavor you like, if you like the sour point, add less sugar, otherwise, add more; Salt in moderation! Otherwise, the finished dish will have a bitter taste. 2. Preliminary processing:

Add chopped eggs and green onions, add a small amount of peppercorns, and add cooking wine to crush (the attachment removes the fishy smell of eggs); Cut the persimmon into cubes, and pay attention to the persimmon soup should not be wasted. 3 Stir-fried: aAdd oil and scramble eggs first.

It is not easy to have too much oil, and too much will have the oily smell of soybean oil, which will affect the taste. The oil should be hot, 5 or more, and when the eggs are scrambled, do not stir too much and break them too much. Stir-fry the eggs thoroughly.

After the uncooked egg is cooked in the soup, it also has the eggy smell of the egg after the dish is cooked! When the eggs in the pot are just fried, put in the chopped persimmons, add sugar, salt, chicken essence, and then turn the spoon and press the persimmons underneath to fry. When you just stir-fry, don't turn it first, keep it on medium-high heat, heat the persimmons quickly, and when the soup comes out, turn and mix the eggs and persimmons, and try to fully paste the persimmons and the pot.

Then cover the pot and simmer over low heat. Be careful not to add water. The dish will ripen in very pieces, especially the persimmons with a lot of soup.

When the soup of the persimmons in the pot comes out sufficiently, it can be taken out of the pot. Be careful not to heat it for too long, otherwise the persimmons will be sparse and affect the taste. The above are all my practices, the soup is wide and thick, sweet and sour, the color is ruddy, the egg pieces are fluffy and juicy, you don't eat it, you hit me!

Trouble, thanks!

I advocate putting tomatoes first, and then eggs, so that there is tomato juice, and the eggs are also tender.

Tomato scrambled eggs generally refer to scrambled eggs with tomatoes, which are home-cooked dishes made with tomatoes and eggs as the main ingredients. The taste is sweet and sour, especially with rice. The dishes with meat and vegetables are not only beautiful in color, rich in taste, but also more nutritious.

Here's a quick rundown of how to make itScrambled eggs with tomatoesIt's delicious.

Ingredients for scrambled eggs with tomatoes:3 eggs, 2 tomatoes, chopped green onions, cooking oil, salt, chicken essence, and sugar.

Preparation of scrambled eggs with tomatoes:

1. Crack the eggs into a bowl and stir with chopsticks.

2. Wash the tomatoes and remove the stems, cut them into small pieces for later use.

3. When the oil in the pan is boiled until it is 70% hot, pour the egg mixture into the pan, quickly whip the fried scrambled eggs into fluffy and serve them in the pan.

4. Reheat the oil in the pot until it is 50% hot, and first put the chopped green onion in and stir-fry until fragrant.

5. Pour in the tomato pieces, stir-fry over high heat for 1 minute, add salt, chicken essence and sugar to taste, stir well, add the scrambled eggs, and fry well.

Edible value:

1. Tomatoes, their main nutrition is vitamins, among them, the most important and abundant is a kind of lycopene in carotene. Lycopene has a unique antioxidant ability to remove free radicals from the body that cause aging and disease. Prevent the occurrence of cardiovascular diseases.

Stop the cancerous process of the prostate and effectively reduce the risk of pancreatic cancer, rectal cancer, laryngeal cancer, oral cancer, breast cancer and other cancers.

2. The protein contained in eggs is mainly egg protein and yolk protein. The amino acid composition of its protein is closest to that of human tissue protein, so the absorption rate is quite high and can be reached. The fat contained in eggs is mainly concentrated in the yolk.

In addition, egg yolk also contains lecithin, vitamins and minerals, which help to improve the function of the nervous system, so egg yolk is a better brain nootropic food.

Scrambled eggs with tomatoes

Steps:TomatoesWe put it with a cross knife, put it in a casserole after beating, pour boiling water at 90 degrees, cover it and blanch it for a minute, so that it is easy to peel it.

2.Take a small basin at this time and beat in severalEggsAdd a few drops of white vinegar to remove the smell and fragrance, then stir well with chopsticks.

TomatoesAfter scalding, we peel off the skin.

4.Then cut it from the middle, remove the roots, cut it into small pieces, and put it in a small basin.

5.Next, cut a little of the ingredients, half a green onion from the middle, then cut into green onions, cut and put in a pot.

6.One shallot, also cut into chopped shallots. Once the ingredients are ready, we start cooking.

7.Heat a wok and add a spoonful of cooking oil to slide the pan and stir-fryEggsIt is not easy to stick to the pan, first heat the oil, and pour out the oil until it smokes.

8.Add a little cold oil and pour inEgg liquid, gently push with a spoon.

9.Scramble the eggs until they are set, stir them up, scramble the eggs a little bigger, and after the eggs are cooked, put them out for later use.

10.Add a little cooking oil to the pot and stir-fry with chopped green onions until fragrant.

11.After stir-frying until fragrant, pour inTomatoesContinue stir-frying to bring out the juice in the tomatoes.

12.After the juice is stir-fried, start to taste, add salt, and add a littleWhite sugarNeutralize the sourness of the tomatoes and stir to dissolve.

13.Then pour in the eggs and stir-fry them several times in succession until the eggs absorb the soup from the tomatoes.

14.Once the soup is tightened, turn off the heat and put it on a plate, and finally sprinkle with a little chopped green onion to garnishEggs scrambled with tomatoesIt's done.

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

Preparation of scrambled tomato eggs:1. Slice the tomatoes, beat the eggs and put them in a bowl for later use;

2. Heat the oil, pour in the beaten eggs, fry until browned, and put in a bowl for later use;

3. Heat a little oil, pour in the tomatoes and stir-fry over high heat, add a little water and simmer for a few minutes until the juice is reduced;

4. Pour in the scrambled eggs, add an appropriate amount of salt and sugar, stir-fry for 30 seconds, add chives, stir-fry a few times, and remove from the pot.

Scrambled eggs with tomatoes are a home-cooked dish made with tomatoes and eggs as the main ingredients.

The taste is sweet and sour, especially with rice. The dishes are made with bright colors, sweet and sour, smooth taste, strong color and fragrance, and increase appetite.

Production process: the first step, 2 tomatoes, clean the tomatoes, remove the stem, cut the tomatoes into hob pieces, if you want to peel, draw a cross knife at the bottom of the tomatoes in advance, put it in boiling water and blanch it to peel;

The third step is to add cooking oil to the pot, after heating, pour in the egg liquid first, wait for the bottom to set, turn off the heat, use the residual temperature in the pot to scatter the eggs, put them out first, and re-put oil in the pot;

Step 4: After heating, put the green onion segments in, stir-fry the fragrance over low heat, put the tomato pieces into the pot, fry the tomatoes over medium-low heat, and press the tomatoes with a spatula at the same time, so that they can juice out, and wait until the tomatoes are soft;

Tips for making tomatoes.

1. Usually we use two eggs with two miniature tomatoes of this size. The ratio of eggs to tomatoes is very important, if there are fewer tomatoes, scrambled eggs can feel that the taste is insufficient, greasy, and dry; Too many tomatoes can be too sour, too much soup, and you can't eat scrambled eggs to your heart's content. A good combination of raw materials can not be beautiful and tasteful, and it is a guarantee of balanced nutrition.

2. When beating eggs, we should be careful, "to beat hard" when beating eggs, we must beat more hard, we must gradually speed up, the tip of the chopsticks should be scraped to the bottom of the bowl every time, and the chopsticks should be immersed in the eggs as much as possible.

3. When scrambling eggs, add more oil and the oil should be hot. Pour as much oil into the pan as the eggs, wait for the oil to heat up and then pour the eggs into the pan, and shake the pan so that the oil fills the bottom of the pan so that the eggs don't stick to the walls of the pan. Pour the eggs into the oil and the edge of the pan wall.

Immediately after the eggs are put into the pot, use a spatula or chopsticks to stir the eggs quickly, so that all the eggs can absorb enough fat and be hot from the oil.

4. When frying tomatoes, we can add some sugar. This can neutralize the sourness of the tomatoes and give them a better taste. And to use tomato juice to moisturize, when cutting tomatoes, try to cut into large and miniature pieces of orange petals, so that you can get a lot of juicy water.

5. Turn off the heat first, and add salt when it comes out of the pot at the end, which is a secret technique for scrambled eggs with tomatoes. You'll notice that when you bring the dish to the table, the tomatoes release just the right amount of fresh juice that tastes just right!

How to make tomatoes the most nutritious?

Compared with eating raw tomatoes, people eating processed tomatoes can increase the concentration of antioxidants such as lycopene in the blood. This is because the high temperature destroys the cell walls of tomato cells, which increases the release of antioxidants such as lycopene. In addition, vegetable oils such as peanut oil and salad oil are often used in the cooking process of tomatoes, and these oils will help tomatoes naturally release fat-soluble antioxidants such as lycopene to give full play to their antioxidant effects.

Of course, there are pros and cons to everything, and when heated, the vitamin C in tomatoes suffers, but the lycopene and other antioxidant content in tomatoes rises significantly.

Therefore, if tomatoes are fried for too long, nutrients will be lost, and high temperature heating should be avoided for a long time when cooking to retain more nutrients. When cooking, cover the pot tightly and add a little vinegar to protect it from being damaged by oxygen.

Tomatoes eaten cooked are more nutritious than raw tomatoes. In addition, tomato skins contain a lot of lycopene, so it is best not to discard them when eating.