Tomato eggs are scrambled tomatoes first or scrambled eggs first.

Depending on what kind of fried hair you like to eat, you can do both. 1. If you copy the tomatoes first, wait for the tomatoes to come out of the water, pour the beaten eggs in the bowl directly into the pot 2. If you scramble the eggs first, put a small amount of salt and water after beating the eggs, so that the scrambled eggs are both tender and much, and the eggs are fried after multiplication, and the water is poured out of the fried tomatoes and put in the previously scrambled eggs and stir-fried a few times. No matter what kind of copy is added to the pot when adding some green onions, it will be more fragrant, and I personally prefer to eat the latter kind of noisy.

Scrambled eggs with tomatoes.

Ingredient breakdown. Tomato Appropriate amount Egg Appropriate amount Salt Appropriate amount When beating eggs, pay attention to the method, and beat the eggs hard and speed up until you see a lot of foam on the surface.

When scrambling eggs, the oil should not be less, otherwise the eggs will not taste good when sticking to the pan, and the oil should be hot, wait until the oil is hot before pouring in the egg liquid, pour a large amount along the edge of the oil and the wall of the pot, and stir-fry quickly after entering the pot.

Pay attention to the ratio of tomatoes to eggs, preferably 1:1. Otherwise, there are more tomatoes and fewer eggs, or on the contrary, the taste is always poor.

If there are too many tomatoes, it may be very sour, and if there are too many eggs, it may be greasy.

Beat the eggs, and I added some warm water while beating the eggs, and they will be fuller when they are scrambled. Remove the stems of the tomatoes, blanch them with boiling water, peel them and cut them into small pieces for later use.

Put more oil in the wok on high heat, heat the oil, pour a large amount of oil along the edge of the oil and the wall of the pot, stir-fry quickly after entering the pan, and remove it when it is ripe for later use. **It is what the finished product looks like. (I didn't shoot this process, if I did, I guess the eggs would be scrambled old.) ）

Leave the bottom oil and pour in the tomatoes and stir-fry over low heat.

Simmer over low heat to make tomato juice.

After the tomato juice comes out, pour in the scrambled eggs and continue to fry for another minute, turn off the heat, and add a little salt before removing from the pan.

Scramble the eggs first, then fry the tomatoes in the oil pan until there is a lot of tomato juice, and then fry the scrambled eggs together, so that the sour tomato sauce can be pasted on the scrambled eggs, and finally add some chicken essence out of the pot.

Scrambled eggs first.

Beat the eggs in a bowl with a pinch of salt and a pinch of vinegar.

Put oil in the pan, pour in the eggs, and when the eggs are formed, they are served.

Add oil again, put the tomatoes, add salt, and the juice beyond the tomatoes comes out, and add the scrambled egg skins.

Stir-fry a few times, add some chopped green onions, and get out of the pot.

Remember to buy better tomatoes that are ripe.

There is a kind of skin that is red, and the inside is green, and it is hard to eat when it is fried.

Hehe, you can give it a try.

Scramble eggs first, pour them into a plate for later use, then put some oil to fry persimmons, and fry the eggs in the soup to stir-fry, stir-fry evenly, and change color to get out of the pot.

Scramble the eggs first, put in the chopped tomatoes when they are half-cooked, and if you want to eat a little rotten, put the tomatoes first, then the eggs.

Scrambled eggs first. Get the eggs out. In the sautéed tomatoes. Then put the scrambled eggs in it.

Put eggs to scramble first, don't fry them too old, the eggs are tender and delicious and refreshing.

Scramble the eggs first, then squeeze the eggs into small pieces with a spatula and put the chopped tomatoes in it.

Scramble the eggs first, serve them out, and then fry the tomatoes. Then put the eggs down.

Scramble the eggs first, in fact, in many places, the two things are fried separately and then mixed together.

Put an appropriate amount of oil and chopped green onions first, put in the tomatoes and stir-fry for a while when the green onions are fragrant, add a little water and fry for a while, add beaten egg liquid (preferably in the position of the soup), wait for it to solidify and stir-fry into small pieces, put a little salt out of the pot.

I scramble the eggs first, then the tomatoes, and finally fry them together.

Scramble the eggs first, then the tomatoes.

Scrambled eggs first, preferably with some water.

If you put the tomatoes first, then scrambled eggs, wash the pan