Summary of lessons learned from the experience of scrambled eggs with tomatoes

Scrambled eggs with tomatoes.

8 Tips:

Tip 1: Eggs and tomatoes.

It should be well matched. Usually we use two eggs with two tomatoes of the same size. The ratio of eggs to tomatoes is very important, if there are fewer tomatoes, scrambled eggs will feel lacking in taste, 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.

Tip 2: Beat the eggs hard.

There is also a way to beat eggs, to beat harder, gradually increase the speed, the tip of the chopsticks should be scraped to the bottom of the bowl every time, so that the chopsticks are immersed in the eggs as much as possible, until each time the chopsticks move outside the bowl, almost all the eggs jump out of the bowl mouth, and stop beating the eggs, there are a lot of foam on the surface of the eggs, which can be regarded as the eggs are beaten.

Tip 3: Add a small amount of water to the freshly beaten eggs.

Eggs are often scrambled if you are not careful, and they are easy to stick to the pan if you put less oil. At this time, we can put a small amount of water in the freshly beaten eggs, and put them in the pot after stirring, so as to ensure that the eggs are fresh and tender when they are scrambled, and there is some water that will not stick to the pan so easily.

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 into the oil and the edge of the pan wall. Immediately after the eggs are put into the pan, use a spatula or chopsticks to stir the eggs quickly, which can make all the eggs absorb enough fat and be subjected to the high heat of the oil.

Tip five: fry tomatoes.

You can add some sugar when you want to.

When some people like to make it, put some water in it, in fact, the water in the tomatoes is completely sufficient, and there is 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. 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 large pieces of orange petals, so that you can get a lot of juice.

Tip 6: Add salt only when it comes out of the pan.

Turning off the heat first and adding salt at the end is a trick for scrambled eggs with tomatoes. You'll find that when the dish is served, the tomatoes release just the right amount of fresh juice with just the right amount of pure flavor.

Tip 7: Don't put chicken bouillon.

Or monosodium glutamate. Scrambled eggs with tomatoes are eaten with the word "fresh", and when scrambled eggs with tomatoes, there are substances that form umami precipitated, and there is no need to put monosodium glutamate or chicken essence to extract umami. This is also the reason why green onions, ginger and garlic are not put in this dish.

Tip 8: How to remove the skin of tomatoes.

If the tomatoes are fried with skin, the thick nature will reduce the appetite of diners, you can do a simple peeling treatment before frying the tomatoes, just blanch the washed tomatoes with boiling water, the skin will open immediately, and it is easy to peel off, so that the fried not only tastes good, but also the taste becomes better.

Scrambled eggs with tomatoes, scramble eggs first or scramble tomatoes first? It seems like a simple question, but many people get it wrong. When I started making this dish, the eggs were beaten and fried in a pan, and then the tomatoes were directly added, and then seasonings were added and simmered for a while.

I believe that many friends do the same thing as me. It also feels delicious when you make it, and it goes well with rice, and it is very fragrant. But my uncle told me the correct way to scramble eggs with tomatoes, and I really had a lot of details that I was much worse, especially the order of eggs and tomatoes, which was more than ten times better than my previous scrambled eggs.

The following is to share with you the correct way to make scrambled eggs with tomatoes.

First, wash the tomatoes and cut them into small pieces. Some recipes need to be peeled so that the taste is better. I'm used to not peeling.

It is said that the skin of a tomato is no less nutritious than the pulp. Then break the eggs and add a little cooking wine, which will remove the fishy smell of the eggs and enhance the flavor while also making the eggs more tender.

Scrambled eggs with tomatoes, the order must not be mistaken, otherwise the eggs will not be fragrant and the tomatoes will not be fresh. While boiling the oil in the pan, add the eggs first. If you like to eat fried, make a fire.

If you like to eat tender, add the eggs while they are hot. Once the eggs have solidified into large pieces, turn them over and fry them into large pieces. If they are too small, they will not easily absorb the tomato soup and then take it out for later use.

Some of my friends fry the tomatoes directly at this step, which is wrong, and the wrong order will cause the dish to taste bad.

3.Heat the oil in a pan, add the minced green onion and garlic and stir-fry until fragrant, add the tomatoes and stir-fry over low heat. This step is the key to stir-frying tomatoes, tomatoes should be stir-fried with red oil, which tastes good and nutritious and easy to absorb, stir-fried tomatoes out of soup, and there is no hard core in the middle.

4. At this time, you can add the fried egg, stir well, and start seasoning. Add the pepper, sugar and sesame oil, and finally add the fine salt when you leave the pan. Remember to never add condiments like MSG and essence of chicken, or the tomatoes will taste wrong.

It is estimated that many friends have added too much seasoning, so the scrambled eggs with tomatoes are not fragrant.

Scrambled eggs with tomatoes, the order must not be wrong, otherwise the eggs will not be fragrant and the tomatoes will not be fresh. Eggs and tomatoes are the most nutritious pairing, but this simple dish must be prepared in the order in which it is prepared. According to my operation, you have to prepare more bowls of rice.

Today's sharing is here. Remember to add cooking wine and scrambled eggs before serving. After the tomatoes are sautéed in red oil, add the eggs, flip evenly, and season with sugar, pepper, sesame oil and refined salt.

For these four condiments, remember to add refined salt at the end.

If you want to make a good tomato scrambled egg, what tips do you need to pay attention to? How to choose eggs?

Eggs are the best to choose native eggs, which are golden in color and high in nutritional value. Separate the eggs and tomatoes, if not separate and scrambled, you will fry the eggs and tomatoes together, the fried will be very scattered, not good taste is not very good, because in the whole process of stir-frying, the tomato has moisture, resulting in raw eggs will be very scattered, if it is a pepper or bitter gourd can be fried in a piece, because the latter two dishes do not have a lot of water to fry out it is impossible to be as broken as tomatoes. When the egg liquid slowly condenses and is not completely coagulated, use chopsticks to break up the raw eggs, and the small pieces of raw eggs that look very sure are established, and the eggs are scrambled and put out for later use.

Scrambled eggs with tomatoes are scrambled separately, and the eggs can be scrambled into detailed pieces, which can be held with chopsticks, and can also be fried until tender. Tomatoes are fried independently, which can be fried into tomato juice, which is sweet and sour. Stir-fried with raw eggs, the raw eggs will be stained with tomato juice, especially the color, flavor and flavor.

In terms of the composition of ingredients, raw eggs are high in alkali and tomatoes are relatively acidic. The flavor will dissolve when stir-fried together, the pH will be neutralized, the taste will change, and the original flavor of the original ingredients will be lost. In this way, the original taste of the ingredients will be completely preserved, and the nutritional value will be better.

Heat the pan with cold oil, beat into the egg liquid, stir-fry slightly and condense it can be scooped up, no need to wash the pot or give oil, add the prepared tomato pieces, fry the pulp, add eggs to scramble, let the raw eggs all be wrapped in tomato juice, put salt seasoning, if the juice is very small, you can add a little water, simmer for a minute or two, make the two foods more flavorful, get out of the pot, add a small amount of chicken essence, and do not add. Serve and serve. I think to separate the delicious, first put a little less water in a few aspects to fry, so that the raw eggs are tender, and then fry the tomatoes again to fry into the sauce, then release the raw eggs and put the green onion section and stir-fry twice, and finally put the monosodium glutamate, cross the bottom end of the tomatoes, blanch with hot water for 2 minutes, remove the skin, open two, open four, and cut into a small piece.

Stir-fry the green onions, ginger and garlic in the pot, fry the pot with a red pestle, put a small amount of salt and a tablespoon of white sugar, put in the raw eggs, put a small amount of monosodium glutamate, and stir-fry before you can get out of the pot.

Be careful not to keep the temperature too high, be sure to scramble the tomatoes first and then the eggs. You can choose those old eggs. Add some extra water. Add less salt. Add some oil at the end.

If you want to make delicious tomato scrambled eggs, then the eggs must be scrambled very tender, when scrambling eggs, you can add an appropriate amount of cooking wine and salt to the eggs and stir them up, so that the scrambled eggs are more tender, and the red soup of tomatoes must be fried out, so that the eggs can be evenly stained with tomato soup, and the tomato scrambled eggs will be very delicious; Be sure to choose eggs that are very fresh, have a very smooth surface, do not wobble, and are very bright in color.

I think that if you want to make this dish well, the first thing to do is to pay attention to the tomatoes should not be cut too big, and the eggs should not be scrambled when scrambling eggs. When choosing eggs, you can choose ordinary eggs, and when it comes to oil, you must have them, and then put them in the eggs and stir-fry them after they are cooked.

I think you have to fry the tomatoes first, fry the juice, and then separate the egg whites from the egg yolks, scramble the egg whites first, and then add the egg yolks, and choose native eggs for the eggs.

There are two kinds.

1. Ingredients: two to three eggs, 150 grams of tomatoes (that's all.)

1 or 2), 100 grams of oil (depending on what oil or how much oil you like to eat), 10 grams of minced green onion and sugar (it depends on your preference, you can leave it out or put less if you don't like green onions and sugar), 4 grams of water starch, and a little salt.

Method; 1.Beat the eggs in a bowl; Wash the tomatoes and cut them into cubes or slices. 2.

Put the heat on the wok, put in the oil and boil it for 60% heat, pour in the beaten egg liquid, burn it into large flakes and pour it out. 3. Put the pot on the hot heat, add oil, fry the minced chives, add tomatoes, refined salt and sugar and stir-fry well, pour in the eggs and stir-fry, and thicken with water starch.

2. Ingredients: Same as above, (according to preference, add some minced ham or something).

Method:1Beat the eggs in a bowl; Wash the tomatoes and cut them into small cubes or small strips, put them in the beaten egg mixture (you can add some minced ham or something if you like), and add salt, sugar, and chopped green onions.

Stir to combine. 2.Put oil in the pot, boil until 8-9 is hot, pour in the stirred egg mixture and tomatoes.

Shape a round cake with a spoon.

Eating 50-100 grams of fresh tomatoes a day can meet the body's needs for several vitamins and minerals. In addition, the pigmenting substances of tomatoes also have the effect of lowering blood pressure. ）

See for yourself.

1. Wash the tomatoes and blanch them with boiling water, peel and remove the stems, slice them and set aside.

2. Crack the eggs into a bowl, add salt, and beat well with chopsticks to set aside.

3. Heat 3 tablespoons of oil in a wok, fry the eggs in the pan and set aside.

4. Heat the remaining oil, stir-fry the tomato slices, add salt and sugar and fry for a while, pour in the eggs and stir-fry a few times.

Wash the tomatoes and cut them into small pieces, open them in a bowl of beating eggs, pour oil into the pan to fry the eggs, pour them out, put a little oil to fry the chopped tomatoes in the pot, fry until they are cooked for 3 minutes, pour the eggs into the fry together, add salt, chicken essence, sugar, and a little wine.

1. Cut the tomatoes well. 2. Beat the eggs. 3. Fry the tomatoes first and fry them almost separately. 4. When the eggs are scrambled again, put the tomatoes in and fry them.

First fry the eggs lightly and set them aside for later use, put the chopped tomatoes in the pot and stir-fry the juice, then put the eggs in and fry them together, and put some garlic and salt when they are about to get out of the pot.