How to make scrambled eggs with persimmon, how to make scrambled eggs with persimmon

The restaurant version of the persimmon scrambled egg operation tutorial, you can eat very delicious persimmon scrambled eggs at home.

With the pace of the city getting faster and faster, many people are not particularly good at cooking, so let me take you to open the door to the meal, persimmon scrambled eggs, a very simple dish, but it is not easy to do well, because the sour taste of tomatoes is not easy for many people to control, first of all, the color of tomatoes is very critical, tomatoes, as a variety of persimmons, can not be regarded as fruits, nor can they be regarded as vegetables, belonging to the two, too small, too light color, will cause tomatoes to have a low taste, low sourness, The dish does not have an obvious persimmon taste, it is big, red, full of juice, and the flesh is sandy, which is the preferred ingredient for making scrambled eggs with tomatoes

Tomato. 1: Put oil in the pot, according to the number of eggs, for example, 4 eggs, half a bowl, first heat the pan, then pour the oil, high heat, the oil temperature is 3 into the hot and put in the eggs.

2: After the eggs are inserted, keep stirring until all the eggs are solid, which will make the eggs more tender.

3: Remove the scrambled eggs from the oil.

4: Leave a little base oil in the pot, add the chopped tomatoes, you can choose to peel or not peel, stir-fry slowly over low heat, know that the tomatoes will be fried to juice and the tomatoes will become soft.

5: Add the scrambled eggs at this time.

Scrambled eggs.

6) Stir-fry for 1 minute, reduce the heat, add seasoning, 4 tablespoons sugar, 1 tablespoon and a half tablespoon salt, 1/3 tablespoon monosodium glutamate.

7: Stir-fry evenly over high heat, about 30 seconds, remove from the pan.

Scrambled eggs with tomatoes.

With a slightly sweet taste and a unique sour taste of tomatoes, and a hint of saltiness, I can eat five bowls of rice!

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

How to cook scrambled eggs with tomatoes?

Scrambled eggs with persimmons are very simple, first wash the persimmons, then cut them into slices, fry the eggs, and then put the persimmons and eggs together and stir-fry.

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 making tutorial.

The method of stir-fried chicken with persimmon is as follows:Ingredients Tools: persimmons, eggs, chopped green onions, salt, cooking oil, pots, water, bowls, knives, chopsticks, shovels.

1. Wash the persimmons, peel them, and cut them into small pieces for later use.

2. Beat the eggs in a bowl, add an appropriate amount of salt, and stir well.

3. Heat the pan with cold oil, pour in the egg mixture, stir quickly with a spatula, and fry until eight mature.

4. Grind the cut persimmon pieces into the pot and continue to stir-fry evenly until the persimmons become soft.

5. Add an appropriate amount of salt, and then stir-fry for a few minutes to make the persimmons evenly flavored. Finally, sprinkle with chopped green onions and stir-fry quickly.

Preparation of scrambled eggs with persimmon:Ingredients: 3 tomatoes, 2 eggs.

Excipients: appropriate amount of edible oil, appropriate amount of salt, appropriate amount of sugar.

Steps: 1. Prepare the ingredients.

2. Wash the tomatoes, cut them into cubes and set aside.

3. Knock the eggs into a bowl.

4. Beat the eggs.

5. Pour an appropriate amount of cooking oil into the pot.

6. Pour in the egg mixture.

7. Stir-fry into small pieces.

8. Put a bowl for later use.

9. Pour an appropriate amount of cooking oil into the pot.

10. Pour in the tomatoes and stir-fry.

11. Pour in the eggs and stir-fry together.

12. Add sugar and salt, continue to stir-fry, and stir well.

13. Remove from the pot and put on a plate.

The preparation of scrambled eggs with persimmon is as follows:

Tools Ingredients: 4 eggs, 2 tomatoes, a little sugar, a little water, an appropriate amount of oil, an appropriate amount of salt.

1. Knock the eggs into the limb bowl, add an appropriate amount of salt, and add about one-third of the water of the egg liquid (no water is added to the egg liquid when the old liquid spring people make this dish). The effect of adding water to the egg mixture is to make the eggs more fluffy when scrambled.

2. Stir the egg mixture thoroughly, be sure to stir quickly, so that the egg whites and yolks are mixed evenly.

3. Slice the tomatoes first and then cut them into small pieces, the smaller the better. The tomatoes here do not have to be peeled, and the content of lycopene in the skin is very high, so if you don't like the taste of the tomato skin, you can pick out the skin after frying.

4. Heat the oil in the hot pot, the oil should be appropriately more, low heat, pour in the egg liquid after the oil is hot, and do not touch it for the time being.

5. When the egg liquid is gradually solidified and not completely solidified, use chopsticks to break up the eggs, and the natural shape of the egg pieces will be formed, and the eggs will be scrambled and put out for later use (don't scramble the eggs for old).

6. Restart the oil pan, this time with less oil, pour in the tomatoes, and stir-fry over medium heat.

7. Stir-fry the tomatoes, stir-fry the red oil, add a little sugar and stir-fry well. Adding sugar can make the liquid spring dish more layered in taste and have a better aftertaste.

8. After all the tomato soup is stir-fried, pour the scrambled eggs into it, stir-fry it quickly, and then turn off the heat.

9. The soup of tomatoes wraps the eggs, and the flavors are blended together, which is nutritious and appetizing and refreshing.