How to make scrambled eggs with tomatoes to taste the best

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 The first 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, you should beat hard for a while, 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, 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 you stop beating the eggs, which can be regarded as a beaten egg.

The third tip for scrambled eggs with tomatoes: add more oil and hot oil when scrambling eggs. 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.

The fifth trick of scrambled eggs with tomatoes: turn off the heat first, and add salt until the last time it comes out of the pan, which 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!

First copy the tomatoes with oil and take them out, put the beaten eggs, don't copy too old, add the tomatoes that have been copied before, put some water to boil, add flavor, and drizzle some oil.

1. Beat the eggs, add chopped green onions and a pinch of salt.

2. Cut the tomatoes into cubes.

3. Put oil at the bottom of the pot, scramble the eggs, and crush them.

4. Put a little oil at the bottom of the pot, pour in the tomatoes and fry slightly, add sugar after the water comes out, pour in the eggs and fry them, and add sugar again. You can also add a little more salt.

5. Sprinkle in monosodium glutamate, add sesame oil, stir-fry well.

The amount of sugar and salt is set by personal preference. This method is suitable for comrades who like bibimbap with vegetable soup, and if you want the tomatoes not to come out of the water, pour in the tomatoes and stir-fry them when the eggs are slightly lumpy.

Scrambled eggs with tomatoes, delicious and delicious.

Scrambled eggs with tomatoes explained in detail.

Prepare the ingredients: 500 grams of tomatoes, 300 grams of eggs, appropriate amount of salt, a little sugar, a little light soy sauce, two cloves of garlic, a handful of shallots, and an appropriate amount of cooking oil.

Steps: Wash the tomatoes, remove the roots, and then cut them into larger pieces for later use.

Beat the eggs into a bowl, add a little salt to increase the bottom taste, then add a little cooking wine, stir vigorously with chopsticks in one direction, stir the egg liquid in the egg liquid and add a little cooking wine, which can effectively remove the fishy smell of the eggs, and also make the eggs more fluffy in the process of frying.

Heat the wok first, then add more cooking oil to moisten the pan, the oil temperature is heated to about 60% and put in the eggs, don't be in a hurry to turn the eggs after putting in the eggs.

Wait until the eggs are set, push the egg mixture with a spoon, fry all the eggs until they are set, then use a spoon to disperse, fry a little older, and then put it out for later use. Add oil to the wok and add the garlic slices to the pan, then add the chopped tomatoes.

Add the tomatoes and then add two teaspoons of salt, turn on high heat and stir-fry, the tomatoes will easily stir-fry the soup after the salt encounters.

Fried tomatoes and eggs are different from other vegetables, so be sure to add salt first and stir-fry the soup of the tomatoes, so that the finished dish is delicious. As long as it is guaranteed to be the kind of naturally ripe tomatoes, stir-fry for about 30 seconds to make a rich tomato soup; If it's the kind of tomatoes that are hard, it's not easy to stir-fry the soup. After stir-frying the tomato soup, add the eggs that have been scrambled in advance, add a little sugar to neutralize the sourness of the tomatoes, then add a little light soy sauce to extract the freshness, and stir-fry a few times to get out of the pot.

Scrambled eggs with tomatoes.

Description: Everyone can 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.

Method: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. Ingredients.

2 tomatoes, 2 duck eggs, appropriate amount of chopped chives, appropriate amount of salt, 1 teaspoon of rice wine, appropriate amount of sugar, appropriate amount of salad oil.

Method. 1. Beat the eggs, add 1 teaspoon of rice wine to remove the smell, 1 teaspoon of salt, and two teaspoons of water and stir well. Tomatoes cut into small pieces.

2. Heat the salad oil in a wok, pour in the egg mixture when the oil is hot, and fry until the egg liquid solidifies.

3. Turn over and use a shovel to break up into small pieces.

4. Set aside the scrambled eggs.

5. Put an appropriate amount of oil in a pot, add tomatoes and stir-fry in the hot oil.

6. Stir-fry the tomato red broth.

7. Put in the scrambled eggs and mix, add salt and sugar to taste, and stir-fry evenly.

8. Remove from the pan and sprinkle with chopped chives.

Scrambled eggs with tomatoes.

Ingredients. 2 tomatoes, 2 eggs, a handful of shallots, 3 or 4 cloves of garlic, appropriate amount of salt, appropriate amount of soy sauce.

Method. 1. Prepare the ingredients and wash them, boil the tomatoes in boiling water for 30 seconds, remove and peel.

2. Chop the peeled tomatoes and cut the washed shallots into small pieces.

3. Beat the eggs, add a little salt and stir well.

4. Pour oil into a hot pan, scramble the eggs, and quickly spread them with chopsticks during the frying process.

5. Pour oil into another pot and add shallots to bring out the fragrance.

6. Pour in the tomatoes and fry them slowly over low heat, and press them with a spatula until the tomatoes become tomato juice, add some soy sauce and a small amount of salt.

7. Pour in the scrambled eggs and stir-fry evenly, and pour in the chopped garlic before leaving the pot.

How to cook scrambled eggs with tomatoes? Wash the tomatoes and cut them into crosses, blanch them in boiling water for two minutes, then thin the skin, cut them into small pieces for later use, pour the eggs into a bowl, prepare two bowls of salt and water, then stir out the end, and then stir them in the pot and stir-fry.

Scrambled eggs with tomatoes, delicious and delicious.

Scrambled eggs with tomatoes explained in detail.

The food has its own taste, don't change it.

Scrambled eggs with tomatoes making tutorial.

The eggs are fried and served, and the tomatoes are stir-fried to the juice and the eggs are stir-fried.

How to cook scrambled eggs with tomatoes?

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