How to copy tomatoes and eggs will be delicious

Two eggs, one tomato, a little oil, a little salt, a little green onion, a little green and red pepper, a little soy sauce, a little chicken essence, first beat the eggs, **, put oil in the pot, 8 When ripe, put in the eggs and stir-fry, add green onions, salt, out of the pot, wipe the pot clean, add oil, put in the tomatoes and stir-fry, boil the paste and add a little water, put in the chili, soy sauce (less), chicken essence, add scrambled eggs, 1 minute after OK

It's one of my favorite dishes. After years of practice, I can now make the best tasting scrambled eggs with tomatoes. First of all, scramble eggs, put the cut tomatoes in and stir-fry when the eggs are half-cooked, so that the eggs are more tender when scrambled There is also a trick here, that is, put chopped green onions while putting tomatoes, and put more scrambled ones will be more delicious.

Put sugar when the tomatoes have a little soup out, and then fry some soup and put salt, don't put any chicken essence and monosodium glutamate, put it in vain, and lose the original flavor. After putting the salt and stir-frying evenly, you can get out of the pot Delicious, really, you don't believe it, try it, my family and colleagues like to eat it after I finish frying

Scramble the eggs first, then fry the tomatoes, and then put in the scrambled eggs.

I scramble the eggs first, then put them out, then fry the tomatoes, and then put in the scrambled eggs, if you are too sour, you can add sugar, or baking soda.

In fact, the frying method is the same, and the focus is on the ratio of sugar to prison.

Preferably 2:1

I think you must have confidence in cooking, you have to do it with your heart, my method is to fry the tomatoes lightly first (don't fry the old), and quickly add eggs (the eggs must be tender, not too hot).It's just my way.

When sautéing tomatoes, make them almost puree, add a little sugar, and finally put the scrambled eggs.

Hehe, I don't know if I haven't done it.

The preparation of scrambled eggs with tomatoes is as follows:Ingredients: 2 tomatoes, 3 eggs.

Excipients: appropriate amount of ginger, appropriate amount of minced garlic, a little chopped green onion, appropriate amount of cooking oil, appropriate amount of edible salt 1, rub the edible salt on the surface of the tomatoes and rub it gently, and then rinse it with water.

2. Cut the tomatoes into cubes in the shape you like. Finely chop the ginger and garlic and prepare the chopped green onion.

3. Add a little water to the eggs and beat them.

4. Pour an appropriate amount of oil into the pot, pour in the egg liquid and stir-fry quickly after the oil is hot, and fry until the egg liquid is lumpy and then put out.

5. Stir up the oil pan again, put an appropriate amount of cooking oil in the pot, pour in the tomatoes and stir-fry after the oil is hot, and add salt (add the salt of the eggs).

6. When the tomatoes are stir-fried to make the soup, pour in the scrambled eggs and stir-fry them together.

7. Fry for about a minute or two, and the juice is almost collected, and you can put ginger and minced garlic.

8. Put ginger and minced garlic and stir-fry a few times to put it out of the pot and put it on a plate, and finally sprinkle with chopped green onions.

Eggs scrambled with tomatoes to prepare

Ingredients: tomatoes, eggs.

Auxiliary ingredients: shallots, etc.

Steps: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 serve on a plate, and finally sprinkle with a little chopped green onion to garnish.

First copy the tomatoes with oil and take them out, put the beaten eggs, don't copy too old, add the tomatoes that have been copied before, put some water to boil, add flavor, and drizzle some oil.

2 1, Beat the eggs, add chopped green onions and a pinch of salt.

2. Cut the tomatoes into cubes.

3. Put oil at the bottom of the pot, scramble the eggs, and crush them.

4. Put a little oil at the bottom of the pot, pour in the tomatoes and fry slightly, add sugar after the water comes out, pour in the eggs and fry them, and add sugar again. You can also add a little more salt.

5. Sprinkle in monosodium glutamate, add sesame oil, stir-fry well.

The amount of sugar and salt is set by personal preference. This method is suitable for comrades who like bibimbap with vegetable soup, and if you want the tomatoes not to come out of the water, pour in the tomatoes and stir-fry them when the eggs are slightly lumpy.

Ingredients: 2 tomatoes, 3 eggs. Excipients: 1 teaspoon of Knorr chicken essence, a little chopped green onion, 1 2 teaspoons of salt, 2 teaspoons of sugar, appropriate amount of oil.

Steps: 1. Prepare all the ingredients.

2. Put the eggs in a bowl and stir them together with chopsticks. Wash the tomatoes and remove the stems, cut them into small pieces and set aside.

3. When the oil in the pan is boiled until it is 70% hot, pour the egg mixture into the pan, quickly whip the fried scrambled eggs into fluffy and serve them in the pan.

4. Reheat the oil in the pot until it is 50% hot, and first put the chopped green onion in and stir-fry until fragrant.

5. Pour in the tomato pieces, stir-fry over high heat for 1 minute, add salt, chicken essence and sugar to taste, and stir well.

6. Finally, put in the scrambled eggs, stir-fry well and serve.

1.Prepare shallots and tomatoes (blanch the tomatoes with hot water and peel off the skin) 2Beat a few eggs (several people eat a few beats) Stir the eggs, adding a small amount of salt and water.

3.Pour the oil**, wait for the oil to warm until it is bubbling, and put the eggs in.

4.Eggs are golden brown and set aside, hot oil - shallots - tomatoes - water - chicken essence, dark soy sauce, a little sugar, (if the taste is heavy, you can put salt) - eggs.

5.Stir-fry and remove.

Main ingredients: 2 tomatoes, 2 eggs, 3 grams of salt.

1. Cut the tomatoes into small pieces, beat two whole eggs and set aside.

2. Heat the oil in the pan.

3. Pour in the egg mixture.

4. Let stand for a few seconds, don't stir-fry at the beginning, so that the egg liquid will become a lump.

5. Stir-fry and press into small pieces.

6. Add the tomatoes and stir-fry.

7. Add a little salt and stir-fry until the tomatoes peel and juice are cooked, and you can start the pot.

8. Finished product diagram of scrambled eggs with tomatoes.

How to scramble eggs and tomatoes, as follows:1. Prepare the ingredients. Three eggs and two medium tomatoes.

1 gram of salt, 2 grams of sugar, and an appropriate amount of cooking oil. Usually we use 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.

2. Peel the eggs and beat them, and cut the tomatoes into small pieces for later use.

When beating eggs, we should pay attention to the method: When beating eggs, we should beat hard for a while, 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 the eggs are stopped, there is a lot of foam on the egg surface, which can be regarded as a beaten egg.

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

When scrambling eggs, add oil in moderation and hot oil. Wait for the oil to heat and then pour the eggs into the pot, 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 pot, so that the eggs will not stick to the wall of the pot. Pour the eggs in large quantities along the edge of the oil and the wall of the pan.

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

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

6. Finally, turn off the heat, add salt and stir-fry evenly before serving.

The above content reference: Encyclopedia - Scrambled eggs with tomatoes.

The delicious scrambling method of scrambled eggs with tomato is as follows:

Ingredients: 2 tomatoes, 3 chai eggs.

Excipients: 10 grams of shallots, 15 ml of peanut oil, 1 gram of sugar, 2 grams of salt.

Steps: 1. First of all, we need to prepare all the ingredients needed to make this [tomato scrambled egg].

2. Cut the tomatoes into small pieces, the smaller the better. Chop the shallots into chopped green onions and set aside.

3. Knock the eggs into a bowl, add a small amount of salt, beat with a whisk until the egg white and egg liquid are completely integrated, and wait until there is a layer of fine crushed foam on the surface of the egg liquid.

4. Heat the wok on medium heat until the palm is hot, add peanut oil and burn until the oil is hot, pour in the egg liquid after the oil is hot, and when the egg liquid is gradually solidified and not yet finalized, quickly break up the eggs with chopsticks, stir-fry them and put them out for later use.

5. Add a small amount of peanut oil to the pot again, after the oil is hot, add the chopped green onion over low heat and fragrant, pour in the tomatoes and stir-fry until the tomatoes become soft and sandy, add a little sugar and stir-fry well.

6. Pour in the scrambled eggs and stir-fry evenly, add an appropriate amount of salt to taste, stir-fry to taste, turn off the heat, and the nutritious and appetizing tomato scrambled eggs are ready.

7. The finished product is as follows.

Scrambled eggs with tomatoes are simple and easy to learn, and they are a must-learn dish for the introduction of stir-frying

Ingredients: tomatoes, eggs, rapeseed oil, chopped green onions, salt, sugar, light soy sauce.

Specific steps: 1. Break the eggs, add half a spoon of salt and chopped green onions, add some water according to the stickiness, and stir well.

2. Heat the oil, pour the beaten egg liquid into the pot, and then stir-fry after the egg liquid solidifies.

3. Wash the tomatoes and cut them into small pieces.

4. Heat the oil, pour in the tomatoes and stir-fry, add half a spoon of salt and two spoons of sugar after the tomatoes are juiced, add a little water as appropriate, and add a little light soy sauce to the stir-fry.

5. Pour the scrambled eggs into the pan and stir-fry slightly.

6. Out of the pot, a delicious scrambled egg with tomatoes is ready.

Preparation of scrambled tomato eggs:1. Slice the tomatoes, beat the eggs and put them in a bowl for later use;

2. Heat the oil, pour in the beaten eggs, fry until browned, and put in a bowl for later use;

3. Heat a little oil, pour in the tomatoes and stir-fry over high heat, add a little water and simmer for a few minutes until the juice is reduced;

4. Pour in the scrambled eggs, add an appropriate amount of salt and sugar, stir-fry for 30 seconds, add chives, stir-fry a few times, and remove from the pot.

Scrambled eggs with tomatoes are a home-cooked dish made with tomatoes and eggs as the main ingredients.

The taste is sweet and sour, especially with rice. The dishes are made with bright colors, sweet and sour, smooth taste, strong color and fragrance, and increase appetite.

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

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.

How to cook scrambled eggs with tomatoes?

Cut the tomatoes into cubes, about 3 eggs (the amount of a plate), beat the eggs evenly with chopsticks in the bowl, put the oil in the pot when it is hot, pour the eggs into the heat and change the heat to low heat, and put the eggs in the bowl when they are scrambled until yellow

Hello, first put the oil first, stir-fry until fragrant, enlarge the garlic, then put the tomatoes and tomatoes are cooked very well, and then put the eggs and fry them for ten seconds.

The eggs are fried and served, and the tomatoes are stir-fried to the juice and the eggs are stir-fried.

Scrambled eggs with tomatoes making tutorial.