How do you cook scrambled eggs with tomato so that they don t get very sour?

Put more sugar 1Heat the pan, pour the oil, add the chopped tomatoes (one medium) and stir-fry when the oil is hot. (It doesn't matter if you have more oil, tomatoes are very oily, and it is conducive to the release of lycopene, of course, it should not be excessive).

2.When the tomatoes have been stir-fried with some water and start to soften, put in a small half bowl of water, an appropriate amount of salt, an appropriate amount of sugar, and let the tomatoes boil in it until the water boils and the water turns into a red tomato sauce.

Beat the eggs, put an appropriate amount of salt and chicken essence, slide them into the pan, and slowly and gently stir them with a spatula to allow the tomatoes and eggs to fully combine. After the eggs are curdled, add chopped green onions and chicken essence, and you can prepare to take them out of the pot.

This is a 2-serving dose, and if there are many people, you can increase the amount of material used.

The reason why I recommend this method to the landlord is because I think that a good tomato scrambled egg is to fully integrate the flavor of the egg and the tomato. I did both, and because of the addition of water in the middle, the eggs in the finished product were very tender. Sugar is added for flavor considerations, which is also a common practice in Shanghai.

If you are not used to it, you can leave it alone. If you are a friend from the north, you can put some garlic in the hot oil pan at the beginning, which is also very flavorful.

You can put a spoonful of salt and three spoons of sugar, which tastes sweet and sour, and it is delicious.

Tomato scrambled egg method:

1.Cut the tomatoes into cubes and set aside.

2.Beat the eggs three times.

3.Heat the oil in the pan and pour the eggs into the pan and stir-fry.

4.Scrambled eggs are set aside.

5.Pour a little more oil into the pot, add a few garlic grains and pour the tomatoes into the pot.

6.Add salt to the tomatoes.

7.Add a little more sugar.

8.Pour the scrambled eggs into the pan.

9.Stir-fry the eggs and tomatoes evenly.

10.Sprinkle with chopped green onions.

First scramble the eggs in the oil pan, the oil smokes, the tomatoes go down, fry for more than ten seconds, the tomato skin is obscene,,, add some water, cover and burn for a minute or two after the tomatoes become rotten, the water becomes sticky when the eggs are stir-fried, add seasonings on the line, I generally burn slightly sour, very delicious. It should be much better to burn more tomatoes.、I've eaten tomatoes before, and the inside is still cold, it should be the tomatoes just go down and the eggs go down, and it's good to fry them.。。 Tomatoes are still raw...

Of course sour.

The following is the scrambled eggs with Guangdong tomatoes: two open eggs, two drops of white wine, a little salt and mix well for later use Tomato cut three slices of ginger in a hot oil pan with ginger slices and tomatoes, fry for about two minutes, and half a bowl of water. Cover the pot and cook until the water is dry, add two tablespoons of white sugar (brown sugar is better), salt to taste, pour in the egg mixture and mix quickly.

Scrambled eggs with tomatoes are a home-cooked dish made with tomatoes and eggs as the main ingredients. The color is bright, sweet and sour, the taste is smooth, the color and flavor are strong, and the appetite is increased, especially for rice. Here's a quick rundown of how to make this scrambled egg dish with tomatoes.

Ingredients for scrambled eggs with tomatoes:3 eggs, 2 tomatoes, 1 gram of salt, 2 grams of sugar, appropriate amount of cooking oil.

Preparation of scrambled eggs with tomatoes:1. Remove the shells and beat the eggs.

2. Cut the tomatoes into small pieces and set aside.

3. Pour an appropriate amount of base oil into the pot, and after the oil is hot, pour in the egg mixture.

4. After the eggs are slightly solidified and stir-fried, push the eggs aside. Then add the tomatoes and stir-fry well.

5. Add a little sugar to the pot and stir-fry evenly, then reduce the juice over high heat. Add salt and stir-fry evenly to serve.

Edible value:1. The main nutrition of tomatoes is vitamins, among which, the most important and abundant is lycopene, which is a kind of carotene. In general, the redder the color of the tomatoes, the higher the lycopene content.

An adult can meet the body's lycopene needs by consuming 100-200 grams of tomatoes per day.

2. Eggs are nutritious and comprehensive, which nutritionists call "complete protein mode" and are known as "ideal nutrient banks". The protein contained in eggs is mainly egg protein and yolk protein. The amino acid composition of its protein is closest to that of human tissue protein, so the absorption rate is quite high and can be reached.

Preparation materials: 3 tomatoes, 3 eggs, appropriate amount of green onion and ginger, appropriate amount of white sugar. Steps:

1.Heat the oil pan, lay the egg liquid, spread the eggs, put them out, and set aside; 2.Heat the bottom oil in the pot, put in the green onion and ginger soy sauce boiling pot, add the tomatoes, stir-fry slightly, add salt and change to medium heat and cook until the juice comes out.

3.Put the eggs, stir-fry, add sugar and salt, stew the tomatoes, and season the flavor powder out of the pot.

When scrambling tomatoes and eggs, the tomatoes are a little sour, and you can put some sugar to have a good comprehensive effect.

Here's how to scramble eggs with tomatoes::

Operation: 1To prepare two washed tomatoes, we put them with a cross knife, put them in a casserole after beating, pour boiling water at 90 degrees, cover the lid and blanch for one minute, so that it is easy to peel.

2.At this time, take a small basin, beat in a few eggs, add a few drops of white vinegar to remove the smell and flavor, and then stir well with chopsticks.

3.After the tomatoes are blanched, we peel off the skin.

4.Then cut it from the middle, remove the roots, cut it into small pieces, and put it in a small basin.

5.Next, cut a little of the ingredients, half a green onion from the middle, then cut into green onions, cut and put in a pot.

6.One shallot, also cut into chopped shallots.

Once the ingredients are ready, we start cooking.

7.Heat the wok, add a spoonful of cooking oil and slide the pan, so that the scrambled eggs are not easy to stick to the pan, first heat the oil, and the oil will be smoked and poured out.

8.Add a little cool oil, pour in the egg mixture, and gently push with a spoon.

9.Scramble the eggs until they are set, stir them up, scramble the eggs a little bigger, and after the eggs are cooked, put them out for later use.

10.Add a little cooking oil to the pot and stir-fry with chopped green onions until fragrant.

11.After the fragrance is stir-fried, pour in the tomatoes and continue to stir-fry to bring out the juice in the tomatoes.

12.After the juice is stir-fried, start seasoning, add salt, add a little sugar to neutralize the sourness of the tomatoes, and then stir to dissolve.

13.Then pour in the eggs and stir-fry them several times in succession until the eggs absorb the soup from the tomatoes.

14.Once the soup is tightened, turn off the heat and put it on a plate, sprinkle with a little green onion to garnish, and the delicious scrambled eggs with tomatoes are ready.

If you really feel sour, you can add a little sugar to the final single cherry tomatoes. In the future, remember to scramble the eggs first, and when the eggs are cooked, they will be served. Stir-fry the tomatoes again, stir-fry the tomatoes until soft, and finally put the scrambled eggs into the pan, stir-fry them together a few times and put them out.

Such a super good scrambled egg with tomatoes, the egg can not be scrambled old.

If you put too much red pestle, it will become sour.

Tips for scrambled eggs with tomatoes:

1. Proportion of eggs and tomatoes.

Usually two eggs with two tomatoes, if there are fewer tomatoes, the taste is greasy and dry. If there are too many tomatoes, they will become sour.

2. Beat eggs.

When beating eggs, you should gradually increase the speed, the tip of the chopsticks should be scraped to the bottom of the bowl every time, and the chopsticks should be immersed 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.

3. Scrambled eggs.

When scrambling eggs, add more oil, wait for the oil to heat and then pour the eggs into the pot, before pouring the eggs, shake the oil pan to let the oil cover the bottom of the pot, and pour the eggs along the edge of the pot wall. Stir the eggs quickly with a spatula or chopsticks as soon as they are put into the pan, so that all the eggs can absorb enough fat.

4. Stir-fry the tomatoes.

You can add a little sugar when stir-frying the tomatoes, which can neutralize the sourness of the tomatoes and make the taste better.

There are two reasons, one is the problem of tomato varieties, go to the vegetable market and ask the vegetable seller if there are any more ripe and less sour tomatoes.

Another possibility is that the tomatoes have been in the pot for too short a time and are not fully ripe.

Scrambled eggs with tomatoes.

Ingredient main

Tomatoes 2 for 3 servings.

Excipients others

30 grams of peas 15 grams of tomato sauce 20 grams of cooking oil 5 grams of salt 1 egg Only time and food can not be disappointed, things related to food are always beautiful, and food is used to retain the mood and time.

Preparation of scrambled eggs with tomatoes:

Step 1

Prepare the ingredients, clean and slice the tomatoes.

Step 1

Light the fire, heat 10 grams of oil in the pan, beat the eggs and pour them into the pan.

Step 1

The surface of the egg looks solidified, so shovel the egg into small pieces and put it out for later useStep step

Put 3 grams of oil in a pan and sauté the peas.

Step 1

Stir-fry until the peas change color and set aside.

Step 1

Pour 7 grams of oil into the pan and stir-fry the tomatoes.

Step 1

Stir-fry until the tomatoes are a little juicy, pour in the tomato sauce and stir-fry evenly.

Step 1

Add salt and stir-fry evenly.

Step 1

Pour in the scrambled eggs and peas, stir-fry evenly, and serve on a plate.

Diagram of the finished product of scrambled eggs with tomatoes.

Cooking tips for scrambled eggs with tomatoes.

Tips:

1. Tomatoes are not easy to fry for too long, otherwise they will all become soup 2, everyone's taste is different, clean their own taste appropriately add or reduce salt.

Why are tomato scrambled eggs sour every time? Two more steps and it's solved.

I remember when I was a child, every time my mother made scrambled eggs with tomatoes, I would be the first to run to the plate and pour all the soup on the plate into my rice bowl. When I grew up and started to learn to cook on my own, I always thought that scrambled eggs with tomatoes were the easiest dish, just put tomatoes and eggs together and stir-fry them, but it turned out that every time I made scrambled eggs with tomatoes, they were either too sour or there was no soup, which was completely different from what I usually eat.

I really couldn't figure out what was wrong, so I finally consulted my mother, and under the guidance of my mother, I made a sweet and sour soup with thick tomato scrambled eggs, and I knew that the seemingly simple tomato scrambled eggs actually have a lot of tips in it. In fact, if you want tomato scrambled eggs to be delicious, you only need to add two more steps, and the following Meng will explain to you how tomato scrambled eggs are made.

Prepare the ingredients. 2 tomatoes, 3 eggs, green onion, sugar, light soy sauce, chicken essence, oyster sauce.

Detailed steps. 1. Wash the tomatoes and cut one of the tomatoes into small cubes with a knife.

2. Cut another tomato into thick slices for later use, if you feel that one is not enough, you can cut another one, the tomatoes I prepared are large.

3. Crack the eggs into a bowl, add a little salt, add a little water, and stir well.

4. Pour a little more oil into the pot than usual for stir-frying, pour in the egg liquid after the oil is smoking, and quickly break it up with chopsticks.

5. Heat oil in a pot, add a little chopped green onion and stir-fry until fragrant, then add diced tomatoes, and slowly fry the soup over low heat.

6. Add the thickly sliced tomatoes and stir-fry them evenly.

7. Pour the scrambled eggs into the pot, and then add two and a half to three spoons of sugar, the amount of sugar should be increased or decreased according to the amount of soup from the dish, and the amount of sugar must be greater than the salt.

8. Add another spoonful of salt, a spoonful of chicken essence, a spoonful of light soy sauce, and a spoonful of oyster sauce, and stir-fry them evenly.

9. Wait until the whole dish becomes thicker and ready to cook.

Recipe Tips:

1. If you want to have soup for scrambled eggs with tomatoes, you must cut half of the tomatoes into cubes and use them as soup for boiling, which is a very critical step.

2. Putting salt and water in the eggs can make the scrambled eggs smooth and tender, and it is easier to fry them.

3. To make scrambled eggs with tomatoes, you must put sugar, one effect is to improve freshness, and the other effect is to reduce the acidity of tomato soup, so that the dish tastes sweet and sour, which is also a very critical step.

Scrambled eggs with tomatoes is the most common home-cooked dish, almost everyone will make it, if you haven't tried this method of Mengmeng, you can give it a try, I believe you will not disappoint everyone, and finally thank you for reading!

After making tomato scrambled eggs, because tomatoes are sour, the tomato scrambled eggs you make do not solve the problem of tomato sourness, so the taste feels sour.

Right of way:

One is to fry the tomatoes with sugar first, and then the scrambled eggs will not be sour.

The second is to reduce the amount of tomatoes, too many tomatoes, the acidity will be large, because the proportion with eggs is too different, try to reduce the amount of tomatoes, so that the acidity will be more appropriate.

The third is to choose tomato varieties with low acidity, some tomatoes are very sour, some varieties of tomatoes are sweeter, choose sweeter tomatoes to scramble eggs, the acidity will be small, and the palatability will be strong.

The scrambled eggs you make with tomatoes are sour every time, probably because you don't have added sugar, because tomatoes taste sweet and sour. You can add a little sugar to the scrambled eggs with tomatoes, and the taste will be better and more delicious.

Hello, if your tomato scrambled eggs are sour every time, it means that your tomatoes are not stir-fried in the pan, first you need to stir-fry the tomatoes in the pot to get the juice, when the tomatoes are fried out of the juice, mix the finished eggs and add an appropriate amount of sugar.