How do you make scrambled eggs with tomatoes the most nutritious?

Scrambled eggs with tomatoes.

Ingredients: 3 cooked tomatoes, 2 eggs, 2 shallots, salt, chicken powder, oil.

Method: Cut the tomato from the bottom with a cross knife mark, then blanch it in boiling water, tear off the skin and cut it into pieces.

Beat the eggs. Slice the shallots.

Pour oil over low heat and chives white, then pour egg juice and stir-fry, and the eggs are fried first.

Pour the tomatoes into a wok (no more oil) and fry for a while, add water to cook thoroughly, and add green onions. Add the eggs and salt. Chicken essence powder. Stir-fry the green onion thoroughly.

Note: If you want to be lazy, you don't need to peel it.

Scrambled eggs with tomatoes.

Beat the eggs, add salt, put a little oil in moderation, and if you like to eat green onions, you can add a handful of chopped green onions and beat well. After washing the tomatoes, make a cross with a knife on the top, scald them with boiling water, peel them and cut them into orange petals. Raise the egg liquid in the pan, put it out when it solidifies, heat the remaining oil in the pot, stir-fry the green onions, add tomato pieces, when the red juice is fried, add tomato sauce, white sugar and an appropriate amount of salt to taste, then turn the eggs out of the pot evenly, sprinkle with chopped green onions.

1. The oil temperature should not be too high when scrambling eggs, otherwise it is easy to burn, old and hard, and the action should be fast when starting the pot.

2. Be sure to beat the egg mixture evenly.

3. When frying tomatoes, the oil temperature should be high, and the tomatoes should be fried thoroughly, but not for too long, otherwise the tomatoes will become tomato sauce.

Scrambled eggs with tomatoes.

This is what I do best:

1. Wash two tomatoes (about half a catty) and cut them into small pieces and put them in a bowl for later use; 2. 6-8 grams of sugar and 5ml of soy sauce for later use;

3. Remove 3-5 eggs and break them into a bowl, add salt, ginger shreds, and an appropriate amount of monosodium glutamate, stir well.

Method: Add oil to the pot, a little more oil, after heating (about 100 degrees), put the eggs in the pot first, be careful not to paste, when the eggs are half cooked, the tomatoes are in the pot, turn well with a spatula, about 1 minute later, add a little warm water, stew for about 3 minutes, and then the egg pieces are rotten, then add soy sauce and sugar, stir well, and get out of the pot after about 1 minute. It can be eaten as well as soup, and the taste is tender and delicious.

Ingredients: 2 tomatoes, 2 eggs.

Method Steps: 1. Prepare two tomatoes, choose the red and ripe ones, wash them, and prepare two eggs.

2. Cut the prepared two tomatoes into cubes, (pour into boiling water and soak for 2 minutes, let the tomatoes tumble in hot water for a while; In this way, the skin of the tomato can be easily removed, and it is very convenient to eat it without peeling, and it will not only look good without peeling, but also make it more nutritious).

3. Beat the eggs into a bowl and add an appropriate amount of salt to beat (you can add a small amount of water, the eggs will be white and more oily).

4. Heat the oil in a pan, heat the oil, the oil temperature is as high as possible, change the heat to low, and then pour the eggs into the oil pan.

5. Stir the egg liquid in the pot and fry it until golden brown as much as possible, (try not to be too broken, it will taste better until it is golden brown, but the nutrition is indeed a little lost).

6. Heat the pan with cold oil, pour the chopped tomatoes into the oil pan, fry over low heat to prevent splashing oil, and stir-fry over high heat when the juice flows out.

7. When the tomatoes are fried until the lumps of tomatoes become soft, add salt, vinegar, or put less sugar.

8. Pour the scrambled eggs into the pot and stir-fry back and forth a few times so that the eggs can fully absorb the juice of the tomatoes.

9. When the eggs are saturated with tomato juice, add a small amount of chopped green onions, and then you can get out of the pot.

Scrambled eggs with tomatoes is a very common home-cooked dish, and it can often be seen on the table of every household, so do you know how to make scrambled eggs with tomatoes nutritious?

Step Method:

1 First of all, we need to prepare the ingredients, two tomatoes, four eggs, seasonings such as salt and monosodium glutamate, if you want to make this dish more nutritious, you can also prepare some lean meat, tomatoes and eggs are the best and most nutritious according to the above combination.

2 Secondly, you should first heat the pot and put oil to fry the beaten eggs, you can put a small amount of cream in the egg mixture, fry it and put it out, and then pour a small amount of oil to fry the lean meat until it is medium-rare. This will not only make the eggs more delicious, but also more nutritious. And children will also like to eat a little more.

3 Finally, put the tomatoes into the pan and fry for a little more than 1 minute, then put the scrambled eggs and lean meat into the pan and fry together, stir-fry for about two minutes, then add seasonings to taste, and then stir-fry for another minute or two This delicious and nutritious dish can be out of the pot.

Scrambled eggs with tomatoes are a national home-cooked dish, and I don't think anyone will have any objections. It's so classic, so homely, how can you not do it? But if you want to make it delicious, you need to master a little trick so that you can surprise your family and yourself, right?

To prepare scrambled eggs with tomatoes.

Step 1

All ingredients. Step 1

Place the eggs in a bowl and stir them together with chopsticks. Wash the tomatoes and remove the stems, cut them into small pieces and set aside.

Step 1

When the oil is 70% hot, pour the egg mixture into the pan, quickly whip the pan into a fluffy scrambled egg and serve.

Step 1

Put the oil in the pan again and boil until it is 50% hot, and first add the chopped green onion and stir-fry until fragrant.

Step 1

Pour in the tomato cubes, stir-fry over high heat for 1 minute, add salt, chicken essence and sugar to taste, and stir well. The addition of chicken essence makes this tomato scrambled egg even more delicious and appetizing.

Step 1

Finally, add the scrambled eggs, stir-fry well and serve.

Picture of the finished product of scrambled eggs with tomatoes.

<> cooking tips for scrambled eggs with tomatoes.

Tips:

1.In this dish, the eggs are first scrambled and then the tomatoes are stir-fried, the purpose of which is to prevent the tomatoes from precipitating too much water during the frying process, which will affect the taste of the eggs.

2.In the process of scrambled eggs with tomatoes, add Knorr chicken essence to play a role in the reflection and get a more refreshing and rich taste, but it should be noted that it is best to add it before it comes out of the pan, so that the freshness and aroma can be perfectly integrated.

Scrambled eggs with tomatoes are nutritious and delicious.

Prepare two tomatoes and hit the cross-shaped knife. Blanch it with boiling water, blanch it for five minutes, cut a few green onions into white sections, cut green onions on top for later use, cut half a green pepper into diamond-shaped slices, beat three eggs into a bowl, put a spoonful of salt, put a few drops of white vinegar, stir evenly and set aside.

Peel off the skin of the blanched tomatoes, cut them into chrysanthemum petals, pour an appropriate amount of cooking oil into the pan, pour in the egg liquid when the oil temperature is 50% hot, fry the eggs until golden on both sides, mash the eggs with a spatula, put them out of the pot for later use, leave the bottom oil in the pot and pour them into the green onion segment, pour in the green peppers, stir-fry them, pour in the tomatoes, stir-fry evenly, put a spoonful of salt, a spoonful of sugar, stir-fry evenly, pour in the scrambled eggs, stir-fry evenly, put a little pepper, put a little chicken essence, stir-fry evenly, and put it out of the pot and put it on the plate.

If you want to make scrambled eggs with tomatoes more nutritious, what method should you use?

Scrambled eggs with tomatoes are the most eaten home-cooked dish in the south, both in the north and in the south. The most eaten from childhood to adulthood is scrambled eggs with tomatoes, a nutritious and delicious home-cooked dish that almost everyone can make. Moreover, if it is served with rice or noodles, it tastes good, so eat often.

Tomato scrambled eggs are made by stir-frying two ingredients, tomatoes and eggs, which are our common ingredients, are sour and sweet, and can be eaten directly as a fruit or as a delicious dish.

Tomatoes are rich in vitamins and carotene, thirst, appetizers, beauty and beauty effects, eggs are the nutritional and nourishing materials we often eat, containing high-quality protein, which can supplement the essential nutrients of the human body and help the brain. Therefore, the combination of the two materials is a food that is beneficial to the development of the human brain. Next, I will introduce you to the specific production method of nutritious and delicious tomato scrambled eggs:

1.First, draw the ingredients, a tomato, and a cross knife, soak them in boiling water for one minute, and then remove them. Peel after cooling, cut the tomatoes into evenly sized pieces, prepare two shallots, shallots.

2.Put 4 eggs in a basin, put some salt to increase the bottom taste, and after spreading it with chopsticks, put some vinegar to mix evenly, vinegar can make the egg taste softer and remove the fishy smell.

3.After preparing the ingredients, we start cooking, heat the oil in a pan, heat the oil to 60% temperature, and then pour in the egg mixture, the egg quickly hardens when heated, and it can be loaded with a few quick stir-fries. Scrambled eggs don't take long and are easy to scramble.

4.Re-heat the oil in a pan, pour in the green onion and stir-fry until fragrant, add the chopped tomatoes, light the heat to medium, quickly fry the red juice of the tomatoes, and start seasoning.

5.Add 1 gram of salt, 2 grams of sugar, continue to fry in the tomatoes, then add the scrambled eggs, and put them in the pan when they are scrambled.

<> well, this simple and nutritious scrambled egg with tomatoes will do. If you like it, give it a try!

You can peel it with hot water, chop the tomatoes for later use, break the eggs and stir the pot and stir-fry until solidified and add the tomatoes, the tomatoes and stir-fry until they are completely integrated with the eggs, add edible salt, chicken essence, and a small amount of sugar to taste, delicious and healthy.

1. When beating eggs, you should beat more hard, gradually increase the speed, scrape the tip of the chopsticks to the bottom of the bowl every time, and let the chopsticks soak in the eggs as much as possible.

2. When scrambling eggs, add more oil and heat the oil. 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 the whole is subjected to the high heat of the oil.

3. You can add a little sugar when frying 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 large miniature pieces of orange petals, so that you can have a lot of juice.

4. Turn off the heat first, and add salt when it comes out of the pot last.

Eggs are first scrambled out for later use, the tomatoes are cut into small pieces, the tomatoes are heated in oil, add salt, thirteen spices, beyond the tomato juice, pour in the eggs, stir-fry, add chicken essence and you can get out of the pot.

If you want to make scrambled eggs with tomatoes more nutritious, try not to fry the tomatoes for too long when making them, if you fry them for too long, vitamin C will be seriously lost, and the taste will not be crisp and tender enough.

You should fry the tomatoes more tenderly, not over high heat, but over low heat, so that the fried rice will be more nutritious and taste better.

The first thing is to scramble the eggs first, then put the eggs out after scrambling, and then fry the tomatoes in the pan with oil, and then add some water and tomato sauce appropriately, and then put the eggs in it.

The traditional scrambled eggs with tomatoes are two ingredients, tomatoes and eggs, and it is inevitable that you will feel monotonous and boring after eating ...... for a long timeNow, let's add these three treasures: black fungus, ham sausage, and shrimp skin. Scrambled eggs with tomatoes are a favorite dish no matter what season it is.

I also make this dish often at home, because children and adults love it. Scrambled eggs with tomatoes, some say to scramble eggs first, some say to scramble tomatoes first.

I will often make tomato scrambled eggs to eat, sour and salty and delicious, super rice and this dish is not difficult to make in general, simple and easy to use, presumably when making tomato scrambled eggs, some people fry tomatoes first, some people scramble eggs first, it's not right! That's the right thing to do. Prepare the required ingredients, usually we use two or three eggs with the same size of tomatoes.

The ratio of eggs to tomatoes is crucial, and if there are fewer tomatoes, the scrambled eggs will feel less flavorful and greasy, and the scrambled dishes will be drier.

Leave a little oil in the pot, then put in diced tomatoes, and then add a large spoon of edible salt, this is a more critical step, whether the tomatoes can be fried into a sauce, is to see if you add salt when frying the tomatoes, you can try it. Pour a little more oil into the pot, pour in half of the tomatoes and stir-fry, put salt, the soup of the tomatoes can be quickly produced, put an appropriate amount of pepper, a drop of oil consumption, after the tomatoes are fried out of the soup, pour in the eggs and the remaining tomatoes, stir-fry the garlic slices evenly, and pour in the chopped green onion after smelling the garlic.

The choice of tomatoes must be bought naturally ripe, their color is deep red, the texture is moderately soft and hard, the size is full and plump, and the white stripes of sand can be seen when broken. On the contrary, if the texture of artificially ripened tomatoes is very hard, they will also be hard and lumpy when friedThe key is to see how many times you want to wash the pot, if you want to wash the pot only once, then scramble the eggs first, if you don't mind washing the pan twice, then scramble the tomatoes first, because after frying the tomatoes, if you don't wash the pan, you can hardly scramble the eggs. Beat the eggs into a bowl, add an appropriate amount of salt, add a spoonful of water to continue beating after beating, add the chopped chives and continue to beat the eggs (don't add too much water, it's generally good, it can make the scrambled eggs more delicious).