How to get scrambled eggs with tomatoes, steps to scrambled eggs with tomatoes

Scrambled eggs with tomatoes.

Description: Everyone can make scrambled eggs with tomatoes, but it is delicious and difficult to make. Mainly caused by a few misunderstandings, I will explain in detail later.

Ingredients: tomatoes, eggs.

Ingredients: vegetable oil, salt. Note that there is no need to put chicken essence or monosodium glutamate in tomato scrambled eggs, because tomato scrambled eggs are eaten with the word "umami", and when tomatoes scrambled eggs, there is a precipitate of substances that form umami, and there is no need to put fresh monosodium glutamate or chicken essence.

This is also the reason why green onions, ginger and garlic are not put in this dish.

Method:1. Cut the tomatoes into pieces, they should vary in size, it doesn't matter what shape they are, open the eggs and put them in a bowl, beat well, and add a pinch of salt.

2。Put an appropriate amount of oil in the pot (when scrambling eggs, how much oil is very important, my experience is to put the equivalent of 2 3 of the egg liquid), when the oil is hot, (I will talk about how to judge the temperature of the oil in detail later), pour in the egg liquid, pay attention to this time, the egg liquid will naturally solidify, do not move, wait until the egg liquid is solidified (be careful that the oil is dry, causing the egg to be paste), use a rice spatula (also called a scrambling spoon) from the edge of the egg to gently enter, turn the egg over, fry it, When the color on both sides is golden color, take the eggs out of the pot (you can also not take it, but wait until you are proficient), at this time there should be some oil in the pot, turn the tomatoes in, stir-fry a few times, because the tomatoes contain a lot of water, there will be water precipitation, at this time put the scrambled eggs in, put in a little salt, stir-fry a few times, out of the pot. ps：

When someone likes to do it, put some water in it, I don't recommend it, in fact, the water in the tomatoes is completely enough, no need to put water. Also, the quality of the tomatoes is not good now, and the fried vegetables are not sweet and have a bitter taste, so you can put some sugar in moderation when they come out of the pot.

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

Dear, hello, I am glad to answer for you The tomato scrambled egg step is 1First of all, we put a cross knife on top of the tomatoes and blanch them in boiling water. After scalding the skin, let it cool a little, remove the skin, first switch to orange petals, and then cut into pieces, don't cut too much, otherwise a lot of tomato juice will be fried and affect the appearance of the finished product.

2.Two medium-sized tomatoes, usually with four to five eggs, if there are too few eggs, it will taste sour, too much soup, and less tomatoes, which will be more greasy and not have enough bottom taste, try to keep the two balanced, and it will be more palatable to eat. 3.

Then add 2 grams of salt to the bottom taste, a little water to increase the tenderness of the eggs, and at the same time can prevent the scrambled eggs from sticking to the pan, stir vigorously with chopsticks in one direction to create bubbles, so that the egg white and egg yolk are evenly fused together, the restaurant sometimes puts more egg yolk and less egg white, so that it is more golden and beautiful, and prepare some green onions for later use. 4.After all the ingredients are ready, we scramble the eggs first, heat the pot and add vegetable oil to slide the pan, when the pot is smoking, pour out the hot oil and add the cold oil, pour in the egg liquid when about sixty percent of the oil temperature, and the oil temperature should be higher when scrambling the eggs, so that the egg liquid will expand immediately after the pot, so that the soft taste can be fried.

Keep shaking the pan to let the egg liquid heat evenly, and pour it out immediately after the egg liquid is all set, use a frying spoon to break it up, remember not to fry the eggs for a long time. 5.Leave a little bottom oil in the pot, pour in the tomatoes and fry when we can add some sugar and light soy sauce to neutralize the sourness of the tomatoes, turn on medium heat to fry the juice of the tomatoes, pour in the eggs at this time, the eggs can just absorb the soup into the flavor, finally turn off the heat and add a little salt, sprinkle the green onion with the residual temperature to fry the green onion, and then pour in a little sesame oil to taste.

Summary. First, wash the tomatoes, cut them into cubes and put them on a plate. Take 4 more eggs and beat them slightly.

Secondly, pour cooking oil into the hot pan, and when the oil is hot, pour the eggs into it, stir-fry over low heat, and the eggs should not be too broken. Scrambled eggs and put in a bowl. Pour in the hot oil and stir-fry the scrambled eggs until the juice comes out. Add salt and monosodium glutamate seasoning and stir-fry.

Finally, after the tomatoes are cooked, remove from the pan and serve on a plate. A dish of scrambled eggs with tomatoes is ready.

Steps for scrambled eggs with tomatoes.

1First, wash the tomatoes and cut them into cubes and put them on a plate. Take 4 more eggs and beat them slightly. 2Secondly, pour cooking oil into the hot pan, and after the oil is hot, pour the eggs in, stir-fry over low heat, and the eggs should not be too broken.

Scrambled eggs and put in a bowl. Pour in the hot oil and stir-fry the scrambled eggs until the juice comes out. Add salt and monosodium glutamate seasoning and stir-fry.

3Finally, after the tomatoes are cooked, remove from the pan and put on a plate. A dish of scrambled eggs with tomatoes is ready.

Tips: Eggs can be scrambled thoroughly to remove the fishy smell, do not scramble the eggs, and it is best to make them slightly larger.

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.

1. Pair 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.

A good combination of raw materials is not only the basis of deliciousness, but also the guarantee of balanced nutrition.

Step 2: When beating eggs, we should pay attention to the method:

When beating eggs, you should beat hard for a while, gradually increase the speed, scrape the tip of the chopsticks to the bottom of the bowl every time, and let the chopsticks soak 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, which can be considered that the eggs are beaten.

Wait for the oil to heat before pouring the eggs into the pan, 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 pan, so that the eggs will not stick to the wall of the pan.

Pour the eggs in large quantities along the edge of the oil and the wall of the pan.

Immediately after the eggs are put into the pan, they should be quickly stir-fried with a spatula or chopsticks, so that the eggs will become small pieces one by one.

Step 4: While frying the tomatoes, we can add a little sugar.

This neutralizes the sourness of the tomatoes and gives them a better taste.

And to use the moisture of tomato juice, when cutting tomatoes, try to cut them into pieces the size of orange petals, so that you can get more juice.

Step 5 If the tomatoes are fried with skin, the thick skin will naturally reduce the taste of the dish, you can do a simple peeling treatment before frying the tomatoes, just put the top of the washed tomatoes, flower knife, put them in the pot and scald them with boiling water, the skin will open immediately, and it will be easily peeled off, so that the fried not only does not lose the taste, but also the taste becomes better.

Step 6 eggs often stick to the bowl, don't be in a hurry to stir with chopsticks after the eggs are beaten into the bowl, if you stir and don't put them in the pot immediately to scramble, then the eggs will stick to the bowl, and that layer will be wasted.

We can stir the eggs with chopsticks when they are about to be put into the pot, so that the eggs will not stick to the bowl after stirring.

Step 7 Put an appropriate amount of oil in the pot (when scrambling eggs, how much oil is very important, experience is equivalent to 2 3 of the egg liquid), when the oil is hot, pour in the egg liquid, pay attention to this time, the egg liquid will naturally solidify, do not move, wait until the egg liquid is solidified (be careful that the oil is dry), use a rice spatula (also called a scrambled spoon) from the edge of the egg to gently enter, turn the egg over, fry it, and when the color on both sides is golden color, take the egg out of the pot (you can also not take it, But wait until you are proficient to talk about it), at this time there should be some oil in the pot, turn the tomatoes in, stir-fry a few times, because the tomatoes contain a lot of water, there will be water precipitation, at this time put the scrambled eggs in, put a little salt, stir-fry a few times, sprinkle with green onions, and you can get out of the pot.

Scrambled eggs with tomatoes have a different taste.

Homemade scrambled eggs with tomatoes.

Scrambled eggs with tomatoes making tutorial.

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 explained in detail.

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.

1 Tomatoes cut into pieces, different sizes, it doesn't matter what shape, cut the green pepper into diamond-shaped slices, open the eggs and put them in a bowl with a little warm water, beat well, put in a little salt, and do not put salt if you are afraid of heavy taste.

2 Put an appropriate amount of oil in the pot (when scrambling eggs, how much oil is very important, my experience is to put the equivalent of 2 5 of the egg liquid), when the oil is hot, pour in the egg liquid, pay attention to this time, the egg liquid will naturally solidify, do not move, wait until the egg liquid is solidified (be careful that the oil is dry, causing the egg to be pasted), use a rice spatula (also called a scrambled spoon) from the edge of the egg to gently enter, turn the egg over, fry it, and wait for the color on both sides to show a golden color, Then gently separate the eggs with a spatula, don't deliberately mash them, and then take the eggs out of the pot (you can also not take it, but wait until you are proficient to talk about it), at this time there should be some oil in the pot, add chopped green onions, stir-fry to taste, and then put the tomatoes in, stir-fry a few times, put the cut tomatoes into the pot, because the tomatoes contain a lot of water, there will be water precipitation, and when the water of the tomatoes does not come out completely, put the scrambled eggs in at this time, put in a little salt, Stir-fry a few times and remove from the pan.

Hope you can do it successfully (-

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

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

Steps]:

1. Knock the eggs into a 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 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 after washing, 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 a hot pan, the oil should be appropriate, 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 dish more layered in texture 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.

Step 1: Wash the tomatoes and cut them into hob pieces.

Step 2: Cut the green onion.

Step 3 Crack the eggs into a bowl, the number of eggs depends on your preference.

Step 4: Beat the eggs.

Step 5Put 2 tablespoons of oil in the pot, pour in the egg mixture after the oil is hot, I fried it with rapeseed oil, it is so fragrant.

Step 6: Scrambled the eggs and serves.

Step 7: Pour in a little oil and stir-fry the chopped chives.

Step 8: Pour in the tomatoes and stir-fry until the tomatoes are soft and the soup overflows.

Step 9: Add salt and sugar according to your habits.

Step 10: Pour in the eggs and stir-fry together.

Step 11: Pour in a little water.

Step 12: Pour in a little water starch, thicken the soup, turn off the heat and serve.

Scrambled eggs with tomatoes is the simplest home-cooked dish, and it is also very rice-friendly, first cut the persimmons into a meeting, then beat the eggs, boil the oil in the pot, fry the eggs at home, pour out and fry the tomatoes in the pan, fry the tomatoes out of the soup, and then add the eggs to stir-fry and season.