What should I do if there is a lot of soup after scrambled eggs with tomatoes?

Scrambled eggs with tomatoes.

The main reason for the soup after frying is that the method is not right, the soup that comes out of the tomatoes when they are overripe should be fried step by step, and the eggs should be fried until they are set but not solid, and then the tomatoes should be fried in oil.

Stir-fry a few times, so that the tomatoes are covered with a layer of oil to wrap the water, be sure not to over-fry, and then put in the eggs and fry a few times, so that the water will not come out, and the color is clearly the same as the fried in the restaurant.

The reason for the lot of soup after the scrambled eggs with tomatoes may be due to improper cooking methods. Here's a list of ingredients and steps to make them that can help reduce the amount of soup:

Ingredient list: 2 fresh tomatoes.

4 eggs. 4 cloves of garlic.

A few shallots. Cooking oil. Seasonings such as salt and pepper.

Production Steps:1Start by cutting the tomatoes into evenly sized pieces, pat the garlic apart and mince it, and chop the shallots into chopped shallots.

2.Crack the eggs into a bowl, add a little white vinegar to remove the smell, add a little water, and then stir well with chopsticks to make a delicate state.

3.Heat the pan with cold oil, pour the egg liquid into the pan, wait for the bottom of the egg to set, stir-fry gently, fry the egg until it is slightly yellow, then use a spoon to spatula into large pieces, remove from the pan and set aside.

4.Drain the oil from the pan, add a little fresh oil, and pour the chopped green onion and half of the minced garlic into the pan to stir-fry until fragrant.

5.Pour the tomato cubes into the pan and stir-fry over medium heat until the tomatoes are tender and the soup comes out.

6.Pour the scrambled egg pieces into the pan, add seasonings such as salt and pepper, and stir-fry gently.

7.Finally, turn off the heat and sprinkle the remaining minced garlic on top of the dish, turning it slightly with a spoon to allow the tomatoes and eggs to fully combine.

By following these steps, you can reduce the amount of soup in your scrambled eggs with tomatoes and make your dish more delicious.

Dear, scramble the eggs first, then the tomatoes, and pour the eggs into it when they are almost cooked. A lot of soup is because you put too much salt when you fry tomatoes, the more salt you put in, the more juice will be precipitated, and you can put less salt, I hope it can help you.

Ingredients: 4 eggs.

150 grams of tomatoes; 50 grams of edamame.

Ingredients: 6 tablespoons vegetable oil.

1 teaspoon salt, 2 tablespoons sugar.

Cooking method: 1 Wash the tomatoes and blanch them in boiling water, peel them, remove the stems, cut them into cubes and set aside; Cook the green bean kernels in boiling water, drain and set aside.

2 Crack the eggs into a bowl, add a pinch of salt, beat well with chopsticks and set aside.

3 Put the wok on the hot fire, put the oil to heat, pour in the stirred egg liquid, fry it, add the tomatoes, green bean kernels, and finally add sugar and salt, adjust the saltiness, stir well and then get out of the pot.

There is a lot of soup with tomato scrambled eggs because the water content in tomatoes is very high, and the temperature is higher in the process of stir-frying, and the high temperature releases the water in the tomatoes, so generally tomato scrambled eggs will have a lot of tomato soup, and some practices will add water to thicken the dish to make the dish thicker, so the soup juice is more Niandou.

Scrambled eggs with tomatoes are a common home-cooked dish that is simple to make, attractive in color and nutritious, and is a dish that can be found on the table of almost every family in China.

Introduction: Many people like to eat scrambled eggs with tomatoes very much, and this is also a very homely dish, but some people will make this dish not delicious when they do it, so they think that it takes certain skills to make delicious scrambled eggs with tomatoes, like some people have no soup when they are scrambled, it is more unsuccessful, and eggs are not flavorful, it is easy to feel that tomatoes are tomatoes when eating, and eggs are not delicious, so in this process, First of all, be sure to choose tomatoes with white spots, which are more sweet and delicious. It should be noted that when frying tomatoes, you must first put less edible salt, then put in tomatoes, and then put in tomatoes, pay attention to add a spoonful of edible salt, which can help tomatoes quickly fry into tomato sauce, if you don't put salt, it is difficult to fry tomatoes, there is no soup, wait until the tomatoes are fried into a paste, and then put a spoonful of sugar to enhance freshness, which will make the tomatoes sweeter and more flavorful.

If you want tomatoes to be delicious, you must stir-fry them until they are mushy, so that they will feel very flavorful and fragrant when mixed with rice.

In fact, when making scrambled eggs with tomatoes, it is also very important to beat eggs as quickly as possible, in the process of beating eggs is in one direction, so that the surface of the eggs can be foamed, and it can also improve the performance of the eggs after the oil pan, when beating the eggs, you must beat hard for a while, in this process you can gradually speed up, and wait until there is a lot of foam on the surface of the eggs, which will make the eggs more fluffy and look more delicious.

For the treatment of tomatoes is also very important, you can first scratch a few knives on the surface of the tomatoes, and then use boiling water to scald the skin of the tomatoes, when the modification is not blocked by the skin, the tomatoes will be easier to juice, and then cut the tomatoes smaller, and then fry the tomatoes over high heat, which will make the tomatoes juice quickly, and wait until the follow-up scrambled eggs, so that the soup of the tomatoes will be covered with eggs.

How to make scrambled eggs with tomatoes is the best soup to eat.

Ingredients: 3 eggs, 150 grams of tomatoes, 4 tablespoons vegetable oil, appropriate amount of salt, monosodium glutamate, 1 tablespoon sugar.

Production process: 1. Wash the tomatoes and blanch them with boiling water, peel and remove the stems, slice them and set aside.

2. Crack the eggs into a bowl, add salt, and beat well with chopsticks to set aside.

3. Heat 3 tablespoons of oil in a wok, fry the eggs in the pan and set aside.

4. Heat the remaining oil, stir-fry the tomato slices, add salt and sugar and fry for a while, pour in the eggs and stir-fry a few times.

Tip: When stir-frying this dish, make sure it is fast and fast. Although this dish is the most common home-cooked dish, you can tell how well it is stir-fried at a glance. This is called a cooking technique. Adding water starch to eggs can make eggs taste smoother.

I won't post the recipe, there are a few points of controversy mainly in the order and the selection of ingredients other than oil, salt, eggs, tomatoes, and even sugar is the object that needs to be considered (taste and health considerations), but "seemingly" no salt really can't work.

Personally, I think that if you want to have more soup, you should add an appropriate amount of water to collect the juice after the tomatoes and eggs have been put into the pot together and the seasonings have been added in sufficient amounts.

Therefore, the whole duration must be well controlled, otherwise the tomatoes will be too rotten. So here again is a matter of personal preference.