Do you scramble tomato eggs or hard boiled eggs first?

Pour oil and scrambled eggs first, put out the eggs after they are formed, and then pour oil to fry the tomatoes, fry the tomatoes until they are almost cooked, and then put in the scrambled eggs, add salt and a little sugar (for freshness, it is best not to put monosodium glutamate in scrambled eggs, which will produce toxins), chives out of the pot, so that the tomato scrambled eggs are refreshing, tomatoes are tomatoes, and eggs are eggs;

1. Scramble the eggs first, and put them in a bowl when the eggs are lumpy.

2. Then stir-fry the tomatoes, add a little water (one spoon to 2 spoons) when the tomatoes are fried, so that the juice is more.

3. When the tomatoes are almost fried, pour in the eggs and stir-fry together.

4. Sprinkle salt, sugar, and gods almost before coming out of the pot, turn off the heat and cover the pot.

5. After two minutes, take it out of the pot and put it on the plate!

Depending on whether you want to eat a lumpy egg or an egg with tomatoes, ......

I usually scramble eggs first, and remember to add some milk or cold boiled water to stir before stirring, which will be smoother.

Then multiply the eggs, scramble the tomatoes, and fry them until they are almost over, and then turn the eggs into them so that the eggs are not too old......

Scramble the eggs first, put them out after cooking, and then fry the tomatoes, add the tomatoes and stir-fry the condiments when they are almost ripe.

Scramble separately, the eggs are first scrambled and then served, then the tomatoes are added, and the juice is stir-fried before the eggs are laid.

1) Fry together, otherwise the color can not be uniform, first scrambled eggs quickly solidify, the back and front color are not the same, I think the tomato scrambled eggs you see in the restaurant are not uneven color.

2.If you copy the eggs first, the tomatoes will be fried when the water will come out, at this time under the previous or at the same time on the basis of the eggs scrambled tomatoes, after the dish, not only the color of the eggs can not reach a uniform yellow, but also because the egg liquid can not absorb the excess juice of the tomatoes, at this time the pot is either a paste, or when it is put on a plate, the following is full of tomato juice A dish because of the soup and water, so what has become?

3) If the fried egg will not be mushy in a short time if there is more oil, then how do you think the excess water when the tomato is fried and the nutrients are thrown out, or just wait for the soup to be served together.

I remember a tomato scrambled egg in addition to the tomato to taste, the egg to be uniform in color, what must be is that there will not be too much moisture underneath, the only way is to absorb the tomato juice on the egg liquid to solidify, the egg will have more tomato flavor, tomato scrambled eggs are very simple how to fry can be, but some people want to say, tomatoes do not come out of the water to fry it does not produce too much water, you eat tomato scrambled eggs, tomatoes are really just fried? The tomatoes have no salt and sugar penetration, if there is, it still takes a certain amount of time to fry into the flavor, fry together, adjust the heat for more solidification, and it also depends on how much egg and tomato ratio you use, I am not a chef, but I also study cooking, I picked up the kitchenware for the first time when I was 8 years old, I think it is very interesting, but I like it, I don't eat in life, brother, if you want to make authentic tomato scrambled eggs, you have to think about the physical changes of the material, sometimes you will feel that cooking is like doing research, It's not just about making it, and occasionally other things that can be replaced are also very interesting, now for two years, I've rarely touched the kitchenware, I can't go to work and can't go to work all over the world, sometimes I can't remember, how to make sauerkraut vermicelli fish fillet, how many materials are needed for boiled fennel fish fillet, from time to time I bring the concept of Cantonese cuisine into Sichuan cuisine, and the result is that my nondescript dad has washed me, and then I gave up Cantonese cuisine to study Hunan cuisine and Sichuan cuisine, and said too much, slowly studied my hobbies too much, and had the opportunity to talk slowly.

Here's how I do it:

1. Scramble the eggs first, and put them in a bowl when the eggs are lumpy.

2. Then sauté the tomatoes.

3. When the tomatoes are almost fried, pour in the eggs and stir-fry together.

4. Sprinkle salt and sugar almost before leaving the pot, turn off the heat and cover the pot.

5. After two minutes, take it out of the pot and put it on the plate!

It tastes super good when it comes out of it!

It depends on what you want to eat.

If you want to eat tender eggs, scramble tomatoes first, and if you want to eat old ones, scramble eggs first.

Personally, I think that the tomatoes should be fried first and then put out, and then the eggs will be scrambled, and when the eggs are solid, then the scrambled tomatoes will be added, so that it will have a special flavor.

In fact, it depends on personal habits, if you want to eat a whole egg, you will scramble eggs first, and you like to fry tomatoes first, and there are salty and sweet, which I personally like.

Stir-fry the tomatoes first, then the eggs, so that the juice of the tomatoes can be fully utilized, the taste is good, and the soup inside tastes good.

Scramble the eggs first, put them out, put the oil, put the green onions, add the tomatoes and fry the scrambled eggs until they are almost cooked.

Scramble the tomatoes first and then put the eggs, as the eggs cook quickly. It's not delicious when it's old!!

For three generations of my family, we have scrambled the eggs first, and after they are served, the scrambled tomatoes are put in the boiled eggs.

Scramble the eggs first and serve them out. In the sautéed tomatoes, put in the scrambled eggs on it.

If you scrambled eggs first, that is, after the oil is burned, pour the raw eggs so that the eggs can digest and absorb more oil, and the fried ones are golden and yellow, and even crispy and burnt fragrant, and the fried eggs are very fragrant, and the raw eggs are very oil-free. When you see me, I say that it is very oily, but in fact, I want to tell you that it is such fuel oil, which is very bad for the body.

Now everyone's quality of life is constantly improving, most of the chicken, duck and fish meat every three or five times, and even some have to eat every day, and many of the current special delicacies are very heavy taste, such as oil, heavy salt, spicy, etc., which is why many people who enter the hospital today are rich and noble.

Wealth disease is a series of diseases caused by good living conditions and good food, such as high blood lipids and high blood pressure, and this disease is at a young age.

Stir-fry the tomatoes first, this method is healthier, but the taste of the made is definitely not as delicious as the first scrambled eggs, not so fragrant, and the taste will be lighter. Many people have a habit of scrambling eggs first, and they are used to putting a lot of oil in order to scramble the eggs very fragrant.

However, if you fry tomatoes first, many people will subconsciously put a small amount of oil, so that although the raw eggs are not so fragrant, there is not much difference in taste, and the key is that it is healthier.

Whether you want to fry the tomatoes first or fry them later, it is best to process the tomatoes first, the tomato skin is very hard to eat, many people don't like to eat, therefore, you should remove the tomato skin in advance, put the tomatoes in the water and blanch them, you can easily tear off the skin. After tearing off, the tomatoes are cut into medium-level small pieces.

If you want to eat raw eggs, you are also particular, many people will ignore this, it is best to add a little less water in the egg liquid (not too much) and then add a little less salt, and then mix, put water to make the eggs scrambled out more puffy and soft, put salt to enhance the taste, many people immediately broke the eggs and poured them into the pot, in fact, it is not so delicious, everyone is worth a try.

Scrambled eggs first, after the oil is burned, pour the eggs and fry them first, after the fried golden brown is cooked (it is recommended to fry for a while, so that the egg liquid is more and more slightly burnt, more delicious) no need to get out of the pot, pour diced tomatoes on the edge and fry, then mix the two together, add condiments, and then get some green onions out of the pot. Tomatoes should also be fried first, but tomatoes do not need to be fried, pour the pot and roll twice, you can pour the egg liquid, remember to pull the tomatoes aside, pour the egg liquid from the side, wait for the egg liquid to fry and condense, mix together and add condiments to fry, and finally sprinkle the green onion from the pot.

Tomato scrambled eggs should be scrambled eggs, the main basis is that the eggs in the dish are kept in a large piece, so when scrambling, we should first scramble the eggs, and then add tomatoes and stir-fry evenly, which is more conducive to tomato juice, and the eggs will also be integrated into the taste of tomatoes, and the taste will become better.

Eggs should be scrambled first; After the eggs are scrambled, add tomatoes, which can make tomato scrambled eggs, no fishy smell, fragrant and delicious.