Essay on how to scrambled eggs with tomatoes, how to make scrambled eggs with tomatoes and steps ess

When I think of my mother going back to work at the "grain mill" and no one to cook for me, I will worry because I can't eat enough. So, I decided to learn how to stir-fry with my mother.

On this day, my mother was off work, and the so-called time waits for no one! I immediately asked my mom to teach me how to cook. What my mother wanted to teach me was the first dish on the "Zhang's Recipe": scrambled eggs with tomatoes.

After washing my hands, my mother told me, "Now that you're cutting tomatoes, you must take care of my knife skills." I nodded, feeling an inexplicable nervousness and excitement in my heart.

Mom started to cut it, once, twice, three times, and half of the tomatoes were cut, and I muttered in my heart: This is no knife work, why don't you just cut a few times? Mom asked me to try to cut it too, and after two cuts, I started to get complacent:

It's not that difficult!

After cutting the tomatoes, my mother asked me to crack two eggs, isn't it very simple? After beating the eggs, my mother asked me to light the fire and pour oil. As soon as the oil was poured in, it crackled and jumped out, and a little bit of oil jumped on my hand.

In an instant, I was about to die of pain, and my mother took my hand and rinsed it in cold water. At this point, I didn't dare to cook anymore, so I asked my mother, "Why does the oil keep jumping?"

My mother told me it was oil with water.

Mom let me try again, and this time I learned wisely and boiled the oil well. "Put the eggs first. My mother gently told me, "Put the tomatoes after the eggs are scrambled."

I knew this, I put the tomatoes, and my mother asked me to put salt, and then stir-fry for a while.

Ding Dong, the first dish of life is out of the pot! Come and see this fragrant scrambled eggs with tomatoes, which took me two hours to make!

Wash the tomatoes and cut them into pieces for later use, adjust the eggs for later use, cut some chopped green onions, heat oil in the pot, put the adjusted eggs in the hot oil, put them while stirring, wait for the egg liquid to bubble, turn over, and make it out for later use. Put oil in the pot and heat it, then put chopped tomatoes and green onions, light soy sauce, flower noodles, stir-fry, put in egg slices, chicken essence, sesame oil and stir-fry, it's delicious, don't try it!

Tomatoes 2 pcs.

1 green onion. 1 clove of garlic.

Salt to taste. Sugar to taste.

Steps to prepare scrambled eggs with tomatoes.

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To prepare plain milk shredded toast Step 1

Prepare the required materials;

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Cut two knives on the top of the tomatoes, blanch them in boiling water for one minute, and then peel them;

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cut into hob blocks;

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Prepare chopped green onions and minced garlic;

Step 5Knock the eggs into a bowl, add a pinch of salt and beat them;

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Heat the pot, pour the oil, and the oil should be appropriate;

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After the oil is hot, turn off the low heat, pour in the egg mixture, and when the egg liquid is not completely solidified, turn off the heat, so that the eggs are smooth and tender;

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Use chopsticks to break up the eggs;

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After the eggs are scrambled, they are served out to avoid continuing to be heated and aged;

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Pour in a little base oil, turn off the heat and stir-fry the minced garlic until fragrant;

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After stir-frying the soup, add an appropriate amount of salt and sugar to taste;

Pour in the eggs and stir-fry quickly;

If there is too much juice, you can hook some sauce;

Remove from the pot and serve on a plate, sprinkle with chopped green onions for garnish;

1. Prepare one tomato and two eggs.

2. Wash the tomatoes and cut them into pieces.

3. Crack the eggs into a bowl, add a pinch of salt and stir with chopsticks.

4. Pour an appropriate amount of oil into the pot and heat over low heat. Pour in the egg mixture, and serve it out immediately after the egg mixture has set.

5. Pour the chopped tomatoes into a hot oil pan and stir-fry for a while.

6. Add the eggs and continue to stir-fry. Put a little sugar to taste, and then taste the saltiness, if it is light, you can add a little salt.

7. Stop the fire and put out the scrambled eggs with tomatoes.

1. Pair two eggs with two tomatoes of the same 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.

Step 2: When beating eggs, we should pay attention to the method:

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 when you stop beating the eggs, there is a lot of foam on the surface of the eggs, which can be considered that the eggs are beaten.

Wait for the oil to heat before pouring the eggs into the pan, so that the egg liquid can expand quickly when heated, before pouring the eggs, shake the oil pan to let the oil cover the bottom of the pan, so that the eggs will not stick to the wall 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, they should be quickly stir-fried with a spatula or chopsticks, so that the eggs will become small pieces one by one.

Step 4: While frying the tomatoes, we can add a little sugar.

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.

Step 5 If the tomatoes are fried with skin, the thick skin will naturally reduce the taste of the dish, you can do a simple peeling treatment before frying the tomatoes, just put the top of the washed tomatoes, flower knife, put them in the pot and scald them with boiling water, the skin will open immediately, and it will be easily peeled off, so that the fried not only does not lose the taste, but also the taste becomes better.

Step 6 eggs often stick to the bowl, don't be in a hurry to stir with chopsticks after the eggs are beaten into the bowl, if you stir and don't put them in the pot immediately to scramble, then the eggs will stick to the bowl, and that layer will be wasted.

We can stir the eggs with chopsticks when they are about to be put into the pot, so that the eggs will not stick to the bowl after stirring.

Step 7 Put an appropriate amount of oil in the pot (when scrambling eggs, how much oil is very important, experience is equivalent to 2 3 of the egg liquid), when the oil is hot, 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), use a rice spatula (also called a scrambled spoon) from the edge of the egg to gently enter, turn the egg over, fry it, and when the color on both sides is golden color, take the egg out of the pot (you can also not take it, But wait until you are proficient to talk about it), 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 a little salt, stir-fry a few times, sprinkle with green onions, and you can get out of the pot.

The steps of making scrambled eggs with tomatoes are as follows:

One afternoon, my grandfather taught me how to make scrambled eggs with tomatoes.

Grandpa first told me the steps of scrambled eggs with tomatoes, and after I finished speaking, I began to make them, I prepared them first: three eggs, a tomato and a green onion, I first peeled off the tomatoes, and then began to beat the eggs, I first knocked the eggs on the table, and then broke them, and as a result, all the egg whites and yolks fell to the ground, and Grandpa said, "You won't be like this if you knock on the side of the bowl."

So I knocked on the side of the bowl, and then quickly broke the eggshell, and the egg white and yolk automatically fell into the bowl, and the remaining two knocked very well. Next, I need chopsticks to stir the egg whites and egg yolks well, and I stir for a minute before I stir well. Now I can cut tomatoes, at first I always couldn't cut well, and finally my grandfather taught me how to cut vegetables, and I cut better and better, and the tomatoes and green onions were cut quickly.

Now I can scramble the eggs, I poured the oil in the pot, and it didn't take long for my grandfather to say that the oil was smoking, and I quickly poured in the egg mixture, and kept stir-frying with a spatula, and soon the eggs were scrambled, and I took a shovel to shovel the eggs to the plate.

Finally, put the green onions and tomatoes into the pot and stir-fry them a few times, and then put the scrambled eggs into the pot and fry them together, and after a while, the tomato scrambled eggs are ready. I put the dish on a plate and ate the food I made myself, not to mention how happy I was!

Scrambled eggs with tomatoes essay

Scrambled eggs with tomatoes is a popular home-cooked dish, its cooking method is simple and easy to learn, the ingredients are simple and affordable, and the nutrition is reasonable, and the scrambled tomatoes with eggs are a good example of complementary nutrients. It has the effect of bodybuilding and anti-aging. Whether it is in the south of the Yangtze River or the border coast, it can be seen on the dining table.

It is a representative of Chinese cuisine.

Scrambled eggs with tomatoes are very easy to make, so I'll give you an introduction to the process of making this dish.

Ingredients to prepare: two tomatoes, three eggs, chopped green onions, vegetable oil, salt, sugar.

First, cut a tomato into four cloves and beat the eggs in a bowl with a little warm water and a pinch of salt. Then put an appropriate amount of oil in the pot, pour in the beaten egg mixture when the oil is hot, and when the egg liquid is about to solidify each other, use a spatula to gently enter from the edge of the egg, quickly turn the eggs over, fry them, and wait until the color on both sides is golden brown, and then break them up, (do not deliberately mash), and serve them out of the pot.

The second step is to pour some oil into the pot, add chopped green onions and stir-fry until fragrant, then pour the cut tomatoes into the pot and stir-fry, because there is a lot of water in the tomatoes, wait for the water to no longer precipitate, and then pour the scrambled eggs into the pot and add a little salt to turn them over a few times, and you can get out of the pot.

A colorful, delicious and nutritious dish is born. Students, you say it's simple!