How to make tomato scrambled eggs is simple and delicious

Scramble the eggs first, then fry the tomatoes, add water when they are almost cooked, the tomato juice is a little rich, and then pour the scrambled eggs and stir-fry a few times.

Material. 1 tomato, 1 egg, 1 teaspoon sugar, 1 2 teaspoons light soy sauce.

Method. 1. Peel the tomato and cut it into cubes.

2. Knock the eggs into a bowl, add a little water and stir them into egg liquid, so that the eggs will be more tender.

3. Pour 1 teaspoon of oil into the pot without sticking, and wipe the bottom of the pot with paper to make the bottom of the pot slightly oily.

4. Light a low heat, after the pot is warm, pour in the egg mixture, and quickly stir with a spatula to fry the egg liquid into osmanthus-shaped broken egg flowers.

5. Pour the tomato cubes into the pan and slowly stir-fry until the tomatoes are soft and rotten into a sauce.

6. Pour in a little sugar and a little light soy sauce to taste.

Here's how to make a delicious scrambled egg with tomatoes:Ingredients: eggs, tomatoes, rapeseed oil, chopped green onions, salt, sugar, light soy sauce, water.

Tools: bowls, chopsticks, woks, knives, spatula, spoons, plates.

1. Pour the eggs and half a teaspoon of salt into a bowl, beat them with chopsticks and add a little chopped green onion and water and stir well.

2. Heat the wok, add rapeseed oil and then pour in the egg mixture, being careful not to turn it.

3. Turn on medium-high heat, turn over after the egg liquid solidifies and the surrounding area is browned, and then serve after frying until browned.

4. Wash the tomatoes and cut them into small pieces for later use.

5. Add rapeseed oil to the pot, stir-fry the chopped chives after the oil is hot, add the tomatoes and stir-fry over high heat. Takameino.

6. After stir-frying the juice, drop a little water, add 2 teaspoons of sugar, stir-fry well, add a little raw soy to remove the fishiness, and then add a small half spoon of salt.

7. Finally, pour in the fried eggs over high heat, fry well with a spatula, and put them on a plate.

Scrambled eggs with tomatoes are a classic home-cooked dish, and here's a simple and delicious way to make it:

Ingredients: Eggs: 3 pcs.

Tomatoes: 2 pcs.

Green onions, ginger and garlic: to taste.

Salt: to taste. Cooking oil: to taste.

Steps:1Preparation: Wash the tomatoes and cut them into small pieces for later use. Finely chop the green onion, ginger and garlic and set aside.

2.Scrambled eggs: Crack the eggs into a bowl, add a pinch of salt and stir well with chopsticks or a fork.

3.Stir-fry: Add an appropriate amount of cooking oil to the hot pan, after the oil is hot, add green onions, ginger and garlic to stir-fry to make a fragrance, then pour in the egg liquid, quickly spread it with a spatula, and fry until the eggs solidify into pieces.

4.Add the tomatoes: Add the chopped tomatoes to the pan and stir-fry well so that the tomatoes and eggs are well combined.

5.Seasoning: Add an appropriate amount of salt and continue to stir-fry evenly so that the seasoning evenly penetrates into the tomatoes and eggs.

6.Stir-frying: After stir-frying, turn off the heat and serve on a plate.

You can add a little sugar or chicken essence according to your personal taste to increase the umami flavor of tomato scrambled eggs.

If the taste is more tender, you can add a little water dust or milk to the eggs.

The delicious and simple tomato scrambled eggs are made as follows:

Tools Ingredients: tomatoes (tomatoes), eggs, green onions, sugar, salt, water, cooking oil, whisks or chopsticks, bowls, pots, spatulas (spoons), plates.

1. The ingredients of this dish are very simple, you can prepare 2 naturally ripe tomatoes and 3 eggs in advance, and you can also have some shallots and sugar for silver.

2. Add an appropriate amount of water to the pot and bring to a boil, mark the tomatoes with a cross knife, then put them in boiling water and blanch them until the tomatoes are warped, take out the skin and cut it into small pieces, the smaller the cut, the better, and then cut the shallots into chopped green onions for later use.

3. Knock the eggs into a bowl, add a small amount of salt, and beat them with a whisk (chopsticks are also OK) until the egg white and egg liquid are completely integrated, and then beat them 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 of the palm is hot to imitate the banquet, add cooking 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 and roll down to serve it out for later use.

5. Add a small amount of cooking oil to the pot again, add the chopped green onion over low heat after the oil is hot, 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.