Tomato scrambled egg steps, tomato scrambled egg steps

Scrambled eggs with tomatoes].

Ingredients: 4 eggs, 2 tomatoes, a little sugar, a little water, an appropriate amount of oil, an appropriate amount of salt.

Steps]:

1. Knock the eggs into a bowl, add an appropriate amount of salt, and add about one-third of the water of the egg liquid (no water is added to the egg liquid when the old people make this dish). The effect of adding water to the egg mixture is to make the eggs more fluffy when scrambled.

2. Stir the egg mixture thoroughly, be sure to stir quickly, so that the egg whites and yolks are mixed evenly.

3. Slice the tomatoes after washing, and then cut them into small pieces, the smaller the better. The tomatoes here do not have to be peeled, and the content of lycopene in the skin is very high, so if you don't like the taste of the tomato skin, you can pick out the skin after frying.

4. Heat the oil in a hot pan, the oil should be appropriate, low heat, pour in the egg liquid after the oil is hot, and do not touch it for the time being.

5. When the egg liquid is gradually solidified and not completely solidified, use chopsticks to break up the eggs, and the natural shape of the egg pieces will be formed, and the eggs will be scrambled and put out for later use (don't scramble the eggs for old).

6. Restart the oil pan, this time with less oil, pour in the tomatoes, and stir-fry over medium heat.

7. Stir-fry the tomatoes, stir-fry the red oil, add a little sugar and stir-fry well. Adding sugar can make the dish more layered in texture and have a better aftertaste.

8. After all the tomato soup is stir-fried, pour the scrambled eggs into it, stir-fry it quickly, and then turn off the heat.

9. The soup of tomatoes wraps the eggs, and the flavors are blended together, which is nutritious and appetizing and refreshing.

Scrambled eggs with tomatoes].

Ingredients: Tomatoes, eggs.

Ingredients]: shallots, seasoning]: white sugar, light soy sauce, salt.

Start making. Step : First prepare two tomatoes, put a cross knife on the tomatoes and put them in a pot, pour boiling water and scald them for a while, so that you can easily remove its outer skin, cut it into pieces after peeling, do not cut it too hard, otherwise it will fry a lot of juice and affect the appearance of the finished product.

Steps: Prepare a large bowl of five eggs, add a spoonful of salt to the base, add a little water to make the eggs more tender, stir with chopsticks in one direction to make bubbles, and finally cut a little green onion for later use. (Two tomatoes with 5 eggs are just right, if there are too few eggs, it will taste sour, there is too much soup, and if there are fewer tomatoes, it will taste too greasy and the bottom taste is insufficient).

Steps: After the ingredients are processed, we first start to scramble eggs, add a little more cooking oil to the pot, and then pour in the egg liquid when the oil temperature is hot, pour the egg liquid at high oil temperature will expand rapidly, so as to fry the soft taste, and then fry the eggs after the shape is scattered out of the pot for later use, do not fry for too long, and the old will affect the taste.

Steps: Reheat the oil in the pot, pour in the tomatoes and stir-fry a few times, then add a spoonful of white sugar and a little light soy sauce to synthesize the sour taste of the tomatoes. After the tomatoes are stir-fried out of the juice, then pour in the eggs and stir-fry them quickly, so that the eggs can absorb the soup and taste, and finally add a spoonful of salt and chopped green onions and stir-fry evenly.

Scrambled eggs with tomatoes].

Step 1: Peel and dice.

Choose a naturally ripe tomato, put a cross knife on top and blanch it in boiling water. After scalding the skin, let it cool a little, remove the skin and then cut it into pieces, don't cut it too hard, remove the skin of the tomato, and the taste will be much better.

Step 2: Beat the eggs.

Two medium tomatoes, usually with four to five eggs. If there are too few eggs, it will taste sour and the soup will be too much.

There are fewer tomatoes, more greasy to eat, and the base taste is insufficient, try to keep the two balanced, and eat more palatable. Add 2 grams of salt to the egg mixture to make the bottom taste, add a little water to increase the tenderness of the eggs, and prevent the eggs from sticking to the pan when scrambled. Stir vigorously with chopsticks in one direction to create bubbles until the egg whites and yolks are evenly combined.

Restaurants sometimes put more egg yolks and less egg whites, so that the fried is more golden and beautiful.

Step 3: Chop the green onion.

Prepare an appropriate amount of shallots, wash them and cut them into chopped shallots for later use.

Step 4: Scrambled eggs.

Heat the pot, add vegetable oil to slide the pan, when the pot is smoking, pour out the hot oil and add cold oil, pour in the egg liquid at about sixty percent oil temperature, and the oil temperature should be higher when scrambling eggs, so that the egg liquid will expand immediately after the pot, so as to fry the soft taste. Keep shaking the pan to let the eggs be evenly heated, after the eggs are all set, use a frying spoon to break them up and pour them out immediately, remember not to fry them for a long time, it is easy to scramble the eggs old.

Step 5: Cooking.

Leave a little base oil in the pan, pour in the tomatoes, and when stir-frying, we can add some sugar and light soy sauce to neutralize the sourness of the tomatoes. Stir-fry the juice of the tomatoes over medium heat, and pour in the eggs, which are just enough to absorb the soup and absorb the flavor. Finally, turn off the heat, add a little salt, sprinkle with chopped green onions, use the residual temperature to fry the green onions until fragrant, and then pour in a little oil, and it is delicious.

Ingredients: Appropriate amount of eggs, appropriate amount of tomatoes. Excipients: 10 ml of cooking oil, 3 grams of chicken essence, 5 grams of sugar, 3 grams of salt.

Steps: 1. The first thing you need is to heat the oil and scramble the eggs.

2. Next, stir-fry the tomatoes in hot oil and add sugar and salt to the juice.

3. Add the scrambled eggs and add the seasoning, stir-fry evenly.

4. The last step is to get out of the pot.

The preparation of scrambled eggs with tomatoes is as follows:Ingredients: 2 tomatoes, 3 eggs.

Excipients: appropriate amount of ginger, appropriate amount of minced garlic, a little chopped green onion, appropriate amount of cooking oil, appropriate amount of edible salt 1, rub the edible salt on the surface of the tomatoes and rub it gently, and then rinse it with water.

2. Cut the tomatoes into cubes in the shape you like. Finely chop the ginger and garlic and prepare the chopped green onion.

3. Add a little water to the eggs and beat them.

4. Pour an appropriate amount of oil into the pot, pour in the egg liquid and stir-fry quickly after the oil is hot, and fry until the egg liquid is lumpy and then put out.

5. Stir up the oil pan again, put an appropriate amount of cooking oil in the pot, pour in the tomatoes and stir-fry after the oil is hot, and add salt (add the salt of the eggs).

6. When the tomatoes are stir-fried to make the soup, pour in the scrambled eggs and stir-fry them together.

7. Fry for about a minute or two, and the juice is almost collected, and you can put ginger and minced garlic.

8. Put ginger and minced garlic and stir-fry a few times to put it out of the pot and put it on a plate, and finally sprinkle with chopped green onions.

Tomato and eggs are a dish made with tomatoes and eggs as the main ingredients. Red and yellow, fresh and sweet and sour. The dishes with meat and vegetables are not only beautiful in color, but also more nutritious.

Here's a quick rundown of how to make itTomato eggsIt's delicious.

Ingredients for tomato eggs:3 tomatoes, 3 shallots, 4 eggs, salt, a pinch of pepper, 1 tablespoon salad oil.

Preparation of tomato eggs:

1. Cut the tomatoes into bite-sized pieces and the shallots into segments.

2. Add a little salt to the egg mixture and stir well for later use.

3. Put the tomatoes in the hot oil pan and stir-fry quickly, season with 1 3 teaspoons of salt and pepper.

4. Beat the egg mixture into the pot, fry the eggs over high heat until the eggs are half-cooked, add the green onions, and stir-fry slightly.

Edible value:

1. Scrambled eggs with tomatoes, also known as scrambled eggs with tomatoes, are an ordinary popular dish in many people's families. The cooking method is simple and easy to learn, the nutrition is reasonable, the color is bright, the taste is pleasant, it is deeply loved by the public, its nutritional value is rich, it has the characteristics of complementary nutrients and the effect of bodybuilding and anti-aging.

2. Tomatoes are rich in carotene, vitamin C and B vitamins, and lycopene has a unique antioxidant capacity. Eggs contain a lot of vitamins and minerals and high biological value of protein, egg yolk is rich in lecithin, sterols, etc., has a very good effect on the nervous system and physical development, very popular with children and the elderly.

Scrambled tomatoes with eggs

Ingredients:3 eggs, 3 tomatoes, shrimp200 g, garlic, cooking wine, tomato paste, pepper, starch.

Cooking steps: 1. Handle the shrimp firstShrimpYou can buy the shrimp that has already been processed, or you can buy fresh shrimp and come back and process it yourself.

Wash the processed shrimp, add 1 tablespoon of cooking wine, 1/2 tablespoon of pepper and 1 tablespoon of salt, stir well and marinate for 10 minutes;

2. Pat 2 cloves of garlic, chop and set aside; TomatoesAfter washing, cut the cross, boil the water in the pot and boil for 2 minutes, remove the skin, peel and cutDiced tomatoesSpare.

Of course, if you can accept to spit out the skin when eating, you can also ignore this step.

3. Beat three in a bowlEggs, stir into egg liquid, add 2 tablespoons of sauce and stir well;

4. Pour oil into the wok, firstScrambled eggsAfter frying, put it out for later use;

5. Leave the bottom oil in the pan and fryShrimpIf the oil is not enough, you can add a little more, but not more. Stir-fry the shrimp until it changes color and cooked, and then it can be served, deliciousScrambled tomatoes with eggsThat's it.

Method 1 (Original).

1. Ingredients: tomatoes, eggs, green onions, salt, hemp oil, monosodium glutamate.

2. Steps: 1. Prepare the materials first. Cut the tomatoes.

2. Beat the eggs: Crack the eggs into a bowl, add an appropriate amount of salt and stir well.

3. Bring to a low heat and pour in the hemp oil. Pour in the beaten eggs, stir-fry and set aside.

4. Stir again. Pour in a little hemp oil and stir-fry the tomatoes.

5. Add sugar and salt and stir-fry evenly.

Method 2 (Original).

1. Ingredients: tomatoes, eggs, green onions, salt, cooking oil, five-spice powder, monosodium glutamate.

2. Steps: 1. Prepare the materials first.

2. Cut the tomatoes.

3. Beat the eggs: Crack the eggs into a bowl, add an appropriate amount of salt and stir well.

4. Heat the pot over low heat and pour in an appropriate amount of oil.

5. Pour in the beaten eggs, stir-fry and set aside.

6. Stir up again. Pour in a little oil and stir-fry the tomatoes.

7. Add sugar and salt and stir-fry evenly.

Method 3 (Original).

1. Ingredients: 3 eggs, 1 cooked tomato, shallots, salt, cooking oil.

2. Steps: 1. Wash and cut the shallots.

2. Break the eggs and put them in a bowl, add an appropriate amount of salt and stir well.

3. On low heat, pour in an appropriate amount of cooking oil when there is no water in the pot.

4. When the cooking oil is seven minutes hot, pour in the stirred eggs, fry them and put them out for later use.

5. After washing the pot, pour in a little cooking oil, add tomatoes, and pour in eggs when the tomatoes are 7 minutes cooked. Stir in, add the chopped green onion prepared in advance, and the delicious scrambled eggs with tomatoes are ready to serve.

Method. Four. 1. Ingredients: tomatoes, eggs, tomato paste, salt, monosodium glutamate, green onions, cooking oil.

2. Steps: 1. Wash the tomatoes and cut them into pieces, and beat the eggs.

2. Turn on the oil pan, add a little oil, put the tomatoes and stir-fry. When the tomatoes are out of the water and fragrant, add two tablespoons of tomato sauce and continue to stir-fry.

3. Take out the fried tomatoes, re-fry the eggs with an appropriate amount of oil, and fry them until they are just solidified, and then add the freshly fried tomatoes.

4. At this time, you can season it, add salt and monosodium glutamate and continue to stir-fry until the eggs are completely solidified.

5. Finally, add the chopped green onion and stir-fry a few times, remove from the pot.

Tips: The important thing in this dish is the heat, cook it all the way to the end, and don't reduce the gas in the pot. Be careful to keep turning the pot, otherwise it will be easy to burn black.

How do you fry low-carb tomatoes? First of all, the tomato will be interpreted as a cheating egg, give him a reward, add an appropriate amount of salt, boil the oil, put in the egg, fry it for him, then take it out and put in the appropriate amount of oil, put the tomato in it and fry it, then add an appropriate amount of tomato sauce, put in salt, sugar to taste, and finally put in the egg, and find it.

Preparation of eggs with tomatoes:Ingredients: 2 tomatoes, 4 eggs, 3 grams of salt, appropriate amount of sugar, appropriate amount of monosodium glutamate, appropriate amount of oil.

1. Peel and dice the tomatoes.

2. Beat the eggs, add an appropriate amount of salt and stir well.

3. Pour an appropriate amount of oil into the pot and fry the eggs.

4. Shovel it out and put it on a plate immediately after molding, don't fry it old.

5. That's it.

6. Pour an appropriate amount of oil into the pot and add the diced tomatoes.

7. Add an appropriate amount of sugar and salt to stir-fry the juice.

8. Finally, add eggs and an appropriate amount of monosodium glutamate and stir-fry evenly.

9. Remove from the pot and serve on a plate.

10. Hurry up and try it.

11. Sprinkle chopped green onions for better looks.

The delicious scrambling method of scrambled eggs with tomato is as follows:

Ingredients: 2 tomatoes, 3 chai eggs.

Excipients: 10 grams of shallots, 15 ml of peanut oil, 1 gram of sugar, 2 grams of salt.

Steps: 1. First of all, we need to prepare all the ingredients needed to make this [tomato scrambled egg].

2. Cut the tomatoes into small pieces, the smaller the better. Chop the shallots into chopped green onions and set aside.

3. Knock the eggs into a bowl, add a small amount of salt, beat with a whisk until the egg white and egg liquid are completely integrated, and wait until there is a layer of fine crushed foam on the surface of the egg liquid.

4. Heat the wok on medium heat until the palm is hot, add peanut oil and burn until the oil is hot, pour in the egg liquid after the oil is hot, and when the egg liquid is gradually solidified and not yet finalized, quickly break up the eggs with chopsticks, stir-fry them and put them out for later use.

5. Add a small amount of peanut oil to the pot again, after the oil is hot, add the chopped green onion over low heat and fragrant, pour in the tomatoes and stir-fry until the tomatoes become soft and sandy, add a little sugar and stir-fry well.

6. Pour in the scrambled eggs and stir-fry evenly, add an appropriate amount of salt to taste, stir-fry to taste, turn off the heat, and the nutritious and appetizing tomato scrambled eggs are ready.

7. The finished product is as follows.