How to get scrambled eggs with tomatoes Simpler

Production process: 1 Tomatoes cut into pieces, to different sizes, it doesn't matter what shape, green peppers cut 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, do not put salt if you are afraid of heavy taste.

2 Put an appropriate amount in the pot (when scrambling eggs, how much oil to put is very important, my experience is to put the equivalent.)

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 scrambling spoon) from the edge of the egg to gently enter, turn the egg over, fry it, and so on both sides of the color are golden color, and then gently separate the eggs with a spatula, do not deliberately mash, 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, 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 a little salt, stir-fry a few times, out of the pot.

Scrambled eggs with tomatoes is a very simple home-cooked dish, first you have to prepare the ingredients tomatoes, eggs (the amount can be determined according to the number of people, my friend and I are two, usually 2 tomatoes, 3 eggs) and a small amount of green onions. Once you've prepared the raw materials, you're ready to start cooking.

1. Chop the tomatoes, which can be diced or strips, this is according to your choice, and the eggs are shelled and stirred well.

2. Put an appropriate amount of oil in the pot first, pour in the eggs after boiling, and the eggs will cook quickly and get out of the pot.

3. Pour the oil, (if you put enough eggs, you can leave the oil in the pot) After boiling, pour in the tomatoes and put an appropriate amount of salt. Then pour the scrambled eggs into the pan and stir-fry with the tomatoes.

4. After about 2 minutes, you can sprinkle with chopped green onions.

A simple dish of eggs with tomatoes is ready.

Method: 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 water starch, and whip well with chopsticks to set aside.

3. Put the wok on medium heat, heat the oil, pour in the stirred egg liquid, fry the eggs with a spatula after the eggs are expanded, and shovel out for later use.

4. Heat the remaining oil, stir-fry the tomatoes, add sugar, then pour in the eggs and stir-fry, add an appropriate amount of salt to adjust the saltiness, stir-fry evenly and then get out of the pot.

Tip: Adding water starch to eggs can make eggs smoother.

Beat the eggs with salt and set aside.

Heat the pan, pour in the cooking oil and scramble the eggs. Cut the tomatoes into cubes and set aside.

In another pot, pour in cooking oil, add chopped green onions and stir-fry tomatoes, add salt (according to personal taste, if you like sweet, add about the same amount of sugar as salt.) I add a little soy sauce, although the color is a little less, but the taste is good). When the tomatoes are scrambled, pour in the scrambled eggs and stir-fry them.

Wash the tomatoes and cut them, beat the eggs, put oil in the hot pan, add an appropriate amount of water after the tomatoes are stir-fried a few times, pour the eggs into it and stir lightly a few times, and then put salt and mix well. It's definitely lazy, and the effect is the same.

Break the eggs, cut the tomatoes into cubes, then heat the pan and pour oil, put the eggs into scrambled cubes and directly into the tomatoes, then stir-fry for a minute, add a little salt and remove from the pan.

Tell you the simplest and most original method, tomatoes cut into small pieces for later use, don't use if you don't like to eat green onions, directly heat the pan with cold oil to beat the eggs in, fry until golden tomatoes, want to eat a lot of juicy for a while, don't want to eat too much juicy for a while, fry a little less, you can put a little salt, I don't like to put salt!!

First beat the eggs and fry them, then pour oil into the pot, and when the oil is hot, add the green onions, ginger and garlic to stir-fry until fragrant, add the tomatoes and stir-fry, and when the tomatoes are fried out of the water, pour the scrambled eggs into the mixture.

Shred the green onions, beat the eggs, put a little salt, cut the persimmons into cubes, put the eggs in the pot after the oil is hot, the oil must be hot, the eggs can be fried according to your preference, put in the persimmons, add salt, sugar, pepper and chicken essence.

To put it simply, scramble the eggs first, then put the tomatoes in them, and heat them up.

There are a lot of videos you can take a look at, I hope it helps!!

【Scrambled eggs 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.

9. The soup of tomatoes wraps the eggs, and the flavors are blended together, which is nutritious and appetizing and refreshing.

Beat the eggs and fry them, put them out, pour oil and chopped green onions into the pot, fry until fragrant, put the chopped tomatoes and cook for 5 minutes, put salt, and stir-fry the eggs.

Preheat the pot first, then pour in a small amount of oil, if you like eggs more tender, you can pour more, then you can put in ginger and garlic foam to make the oil fragrant, and then put bean paste or other chili peppers, fry until the oil changes color, fry the beaten eggs over low heat, and you can put in the chopped tomatoes after a little shape. If the technique is not good, the fire should not be too big, otherwise the eggs will fry the oil. Stir-fry for three or two minutes and you're ready to cook.

Put oil in a hot pan, fry the eggs and put them on a plate for later use, then blanch the tomatoes with boiling water and cut them into small pieces, then put a little oil in the hot pan, put the tomatoes in the hot oil, fry the juice and put in the scrambled eggs, stir-fry a few times out of the pot.

Start by preparing a few eggs and tomatoes. Cut the tomatoes first, beat the eggs in a bowl and stir well. Get ready again.

Oil, salt, sauce, vinegar and various spices are also properly put in some sugar. Put the oil in a cold pan first and then heat it up. Pour in the eggs.

After the eggs are scrambled, pour in the tomatoes, various spices and white sugar. Stir-fry in a pan for two minutes and serve. The scrambled eggs with tomatoes are very delicious and delicious.

Scrambled eggs with tomatoes are made by washing the tomatoes and cutting them into small pieces for later use. Crack the eggs into a bowl, add a pinch of salt and sugar, beat and set aside.

Heat the oil in a pan and when the oil is hot, pour the tomatoes into the pan and stir-fry until the juice comes out. Pour the beaten egg mixture into the pan and stir-fry until the egg mixture is solidified. Add salt and sugar to taste to taste. After stir-frying evenly, sprinkle in chopped green onions, and you can make an imitation of the pot.

The pot for boiling scrambled eggs with tomatoes should use a non-stick pan, and wait for the juice of the red persimmons to come out completely before adding the egg mixture, otherwise the egg mixture is easy to get wet and not easy to cook. If you don't like scrambled eggs with tomatoes that are too moist, you can blanch the tomatoes in boiling water before stir-frying.

If you prefer a more fragrant taste, you can add a small amount of minced garlic to the hot oil and sauté it together. In conclusion, scrambled eggs with tomatoes are a simple, easy-to-make, nutritious, home-cooked dish that is suitable for all kinds of people, especially in the fast-paced modern life.

Precautions for scrambled eggs with tomatoes

1. Choose ingredients: Tomatoes and eggs are the main ingredients for making scrambled eggs with tomatoes, and fresh tomatoes and eggs should be chosen.

2. Hot pan with cold oil: When cooking tomato scrambled eggs, you should heat the pan first, then add an appropriate amount of oil, and wait for the oil to heat before putting in the ingredients, which can make the ingredients cook more evenly.

3. Stir-fry tomatoes first: When cooking scrambled eggs with tomatoes, you should first fry the tomatoes and then add eggs, which can make the tomatoes more ripe and soft, and at the same time avoid uneven frying of eggs and tomatoes.

4. Don't add salt too early: When cooking scrambled eggs with tomatoes, it is not advisable to add salt too early, because the eggs themselves contain a certain amount of salt, and then add an appropriate amount of salt after the eggs are scrambled, and the taste will be better.

5. Add water in moderation: When cooking scrambled eggs with tomatoes, you can add some water in moderation, which can make the eggs more tender and smooth, and at the same time avoid the ingredients being too dry.

Ingredients: 2 large tomatoes, 3 eggs. Excipients: appropriate amount of vegetable oil, a little salt, a little chives.

Steps: 1. Clean the tomatoes and prepare the eggs.

2. Cut the tomatoes into large pieces.

3. Put the eggs into a bowl, pour a small tablespoon of about 10 grams of cold water and beat them, so that the scrambled eggs are fluffy and tender.

4. Heat the pan with warm oil, put the egg liquid into the pot, and after the egg liquid solidifies at the bottom, beat the eggs with a spatula, cut them into pieces, and remove them from the pot.

5. Pour in the tomatoes, stir-fry lightly, and sprinkle with a pinch of salt.

6. When some of the tomatoes become soft, return the eggs to the pot, mix evenly and take them out of the pot, and the residual temperature will continue to heat the tomatoes, which have both style and taste.

1.Start preparing three or four eggs, two tomatoes, four cloves of garlic, a green onion, a spoonful of sesame oil, a spoonful of abalone juice, and an appropriate amount of salt, oil, sugar, and coriander. First prepare the tomatoes, wash them with clean water, put the tomatoes on the board of cutting vegetables after washing, then use a knife to draw a cross on the tomatoes, then prepare hot boiling water, put the tomatoes in and scald them for a while, take them out for a minute or two to cool, and finally remove the tomato skin, scald it with hot water, it is easier to peel it.

After removing the skin of the tomato, cut it evenly with a knife, and then take out the green onion and garlic cloves after cutting, peel and wash them first, then cut the green onion into small shallots, chop the garlic into small pieces, and set aside after cutting.

2.Find a clean bowl, then beat the prepared eggs into the bowl one by one, and then use clean chopsticks to stir the eggs apart, then find a clean pot, pour an appropriate amount of oil into the pot, and then pour in a spoonful of sesame oil, after the pot is hot, pour the eggs into the scrambled, scramble the eggs until they are medium-rare, and then turn off the heat and put the eggs out for later use. Find a clean pot again, prepare an appropriate amount of oil and pour it in, put the chopped green onions and garlic into it, stir-fry it to make a fragrant fragrance, and then put the tomato pieces in it after stir-frying, fry it together over high heat, and then put in the prepared salt and abalone juice, and stir-fry it back and forth with a stir-fry spoon.

3.If you want some soup, when you fry it, you can prepare half a bowl of water and pour it in, so that there will be soup, take out the coriander after frying, quickly wash it with water, and then cut it into small pieces with a knife, and put it in the hot pot after cutting it and continue to fry it for a while. Wait until these ingredients are scrambled, today's tomato scrambled eggs will be completely done, by the way, when beating the eggs, add an appropriate amount of sugar into it, so that the fishy smell of the eggs can be removed, and the scrambled eggs will be more tender, as well as abalone juice, if not, use light soy sauce instead, it will not have much impact.

To prepare scrambled eggs with tomatoes.

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

2.Chop the green onion.

3.Crack the eggs into a bowl, and the number of eggs depends on your preference4Beat the eggs.

5.Put 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 6Scramble the eggs and serve.

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

8.Pour in the tomato cubes and stir-fry until the tomatoes are soft and the soup overflows9Add salt and sugar separately according to your habits.

10.Stir-fry the eggs together.

11.Pour in a little water.

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

If you want tomatoes to scrambled eggs to be delicious, you must first know how tomatoes can be fried, if you fry them directly, it is not possible, such as putting some edible salt in them when frying.

Scrambled eggs with tomatoes do this, which is easy to learn and delicious.

Tomatoes scramble out of juice under scrambled eggs.

Finely chop the tomatoes and beat the eggs. Scrambled eggs and served on a plate. Sauté the tomatoes again. When cooked, add the eggs.

Stir the eggs well, add a little salt, then fry them in the pan, and fry the tomatoes together a few times.