Scrambled eggs with tomatoes what rice will accompany you

The rice sheet and noodles are all very good.

White rice, dry noodles.

Tomatoes should be sautéed, preferably with tomato sauce and tender.

Personally, I think rice is the best pairing.

If you fry a little noodles and eat them, they must be hand-rolled noodles. If it's fried normally, it's good with rice!

It's also good to mix noodles.

First choice of rice! The second steamed bun! The third is with cold noodles! If you can choose to eat it with flatbread and cucumber in summer, the taste will definitely be refreshing and relieve the heat!

Served with bean rice or rice for a more flavorful taste.

It can be eaten as dry noodles as it is Pizza Hut.

I think it's better with steamed buns.

Rice or dried noodles with pulled noodles.

Two ways to do it First, suitable for eating 1 Tomatoes are cut into pieces, they should be of different sizes, it doesn't matter what shape they are, cut the green peppers 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 in the pot (when scrambling eggs, how much oil to put is very important, my experience is to put the equivalent of eggs.)

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), at this time there should be some oil in the pot, add chopped green onions, stir-fry to bring out the flavor, 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 get out of the pot. 2. Suitable for mixed noodles to eat: Ingredients:

Tomato (500g) Egg (150g) Ingredients: Vegetable oil (25g) White sugar (10g) Salt (3g) Starch (peas, other starches are also acceptable) (5g) Production process: 1 Wash the tomatoes, remove the stems, and cut them into elephant eye pieces; Crack the eggs into a bowl, add a pinch of salt and stir well.

2 Put the vegetable oil in a wok, pour in the eggs first, fry them into loose pieces, and serve. Put less vegetable oil in the wok, put the tomatoes and stir-fry a few times after the oil is hot, then put in the eggs, stir and fry evenly, add sugar and salt, stir-fry a few times, and thicken with starch.

Scrambled eggs with tomatoes are an entry-level classic fast-handled dish.

Our family's scrambled eggs with tomatoes are thick, and the soup is used to bibimbap, and an extra bowl is eaten immediately, and Fengjiao is the favorite of the children.

Let's try it out.

Ingredients: 5 tomatoes (small).

3 eggs.

Cooking wine 1 teaspoon.

Salt a teaspoon.

1 clove of garlic.

Boiling water, small half a bowl, cover hail.

Rice artifact - the practice of scrambled eggs with tomatoes.

5 small tomatoes, wash and cut into small pieces.

Beat 3 eggs into a bowl, add a small spoon of cooking wine to remove the smell, and beat with chopsticks for later use.

Heat <> oil, pour the egg mixture into it, and scatter it, and the sun will shine.

Heat a small amount of oil, pour in the tomatoes and stir-fry to make the soup, add minced garlic (if you don't like garlic, this step can be omitted) <>

Pour in a small half bowl of boiling water, simmer until the soup is rich, pour in the eggs, and stir-fry for a while.

Add salt, chopped green onion and remove from heat.

Tips: The key to a rich soup is that the tomatoes are ripe, fry them until the juice is soft, then let them simmer in water and simmer for a while.

Scrambled eggs with tomatoes is a home-cooked dish, and many people are very fond of sweet and sour scrambled eggs with tomatoes. This dish is a great way to eat and whet your appetite and replenish the nutrients your body needs. Eating some scrambled eggs with tomatoes can also make the body healthier, because the trace elements, vitamins and fiber content in the edible food are very rich, which can play a good role in supplementing, and it is also a lot of benefits to the body.

The protein content in eggs is also very high, which can play a role in calcium supplementation, and the combination of these two foods is also very delicious. <>

To make a delicious scrambled egg with tomatoes, be sure to prepare the ingredients in advance, such as tomatoes, eggs, garlic, and chives, clean the tomatoes, peel and cut them into pieces and set aside. Crack two eggs in a clean bowl, add an appropriate amount of edible salt and stir well, pour an appropriate amount of cooking oil into the pan, after the oil is hot, pour the egg mixture into the pan and stir-fry. After the egg liquid has solidified, you can put the freshly chopped garlic cloves in the pan and fry until fragrant, then add the tomatoes, and after the tomatoes are juiced, pour the freshly scrambled eggs into it.

After the two ingredients are mixed, add an appropriate amount of light soy sauce, stir-fry evenly and then add the chives, so that a scrambled egg with tomatoes is completed, in the process of making this delicacy, it is best not to turn the fire too big, so that it will be easy to scramble the eggs old, be sure to choose to use medium and low heat, so that the eggs will be more tender. In the process of stir-frying this dish, it is best not to pour too much cooking oil, and it should be controlled at about 30 grams to be beneficial to the health of the body. <>

This dish is very suitable for the elderly and children, not only can supplement the nutrients needed by the body, but also is conducive to digestion and will not cause a burden on the stomach, and tomatoes have an antioxidant effect, which can play an anti-aging role, and the combination of the two ingredients will have a higher nutritional value.

Scrambled eggs with tomatoes is a home-cooked dish that I like, the ingredients of this dish are very simple, only tomatoes, eggs and chopped green onions can be made, and the production method is not complicated, simple stir-fry can be dished, the taste is also sweet and sour appetizing very much in line with my taste, and at the same time rich in nutrition.

Very much. Eggs are the most common ingredient, and it is also the easiest ingredient to consume protein, tomatoes can be used as both fruits and vegetables, tomatoes scrambled eggs are the easiest way to do it, and it is also the most delicious food artifact with rice.

This dish is really my favorite, I think the scrambled eggs with tomatoes are really sweet and sour, and it is also my specialty.

<> "Scrambled eggs with tomatoes.

Prepare the materials. 3 tomatoes, 3 eggs, 2 shallots, oyster sauce, tomato paste, sugar, salt, garlic.

Steps. 1. Cut the tomatoes into cubes, beat the eggs and slide them into the pan until they are half-cooked and put on a plate, finely chop the shallots and mince the two cloves of garlic.

2. Stir-fry the minced garlic and tomatoes for one minute, then add all the seasonings and stir-fry evenly.

3. Add eggs and water after the tomato spine becomes soft, cover and simmer for a few minutes over medium-low heat until the eggs are flavored.

4. After the soup is thickened, you can sprinkle with chopped green onions.

Scrambled eggs with tomatoes are a national home-cooked dish, and I don't think anyone will have any objections. It's so classic, so homely, how can you not do it? But if you want to make it delicious, you need to master a little trick so that you can surprise your family and yourself, right?

To prepare scrambled eggs with tomatoes.

Step 1

All ingredients. Step 1

Place 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.

Step 1

When the oil is 70% hot, pour the egg mixture into the pan, quickly whip the pan into a fluffy scrambled egg and serve.

Step 1

Put the oil in the pan again and boil until it is 50% hot, and first add the chopped green onion and stir-fry until fragrant.

Step 1

Pour in the tomato cubes, stir-fry over high heat for 1 minute, add salt, chicken essence and sugar to taste, and stir well. The addition of chicken essence makes this tomato scrambled egg even more delicious and appetizing.

Step 1

Finally, add the scrambled eggs, stir-fry well and serve.

Picture of the finished product of scrambled eggs with tomatoes.

<> cooking tips for scrambled eggs with tomatoes.

Tips:

1.In this dish, the eggs are first scrambled and then the tomatoes are stir-fried, the purpose of which is to prevent the tomatoes from precipitating too much water during the frying process, which will affect the taste of the eggs.

2.In the process of scrambled eggs with tomatoes, add Knorr chicken essence to play a role in the reflection and get a more refreshing and rich taste, but it should be noted that it is best to add it before it comes out of the pan, so that the freshness and aroma can be perfectly integrated.

Serve 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, we 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 regarded as the eggs are beaten.

Step 3: When scrambling eggs, add moderate oil and hot oil. 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 is a universally appreciated delicacy, and the recipe is fairly simple. Whether to scramble tomatoes or scrambled eggs first, let's take a look at what else to pay attention to!

Six tomatoes, 4 eggs 5 pcs., green onions, a pinch of ginger. After the preparation is complete, start to wash and prepare, crack the eggs into a bowl, stir well and set aside. Half of the tomatoes are cut into triangles, half of them are crossed, and the skin is scalded with boiling water

Remove the skin of the tomatoes and cut them into cubes. Finely chop the chives and mince the garlic. When you're ready, start boiling oil!

Heat the heat and cold the oil, and pour in the egg mixture after the oil is warmAfter frying, cut it into blocks with a spatula and set aside. Then pour in the oil, warm the oil, add the garlic and chives and stir-fry until fragrant, then add the chopped diced tomatoes to exceed the soup, and pour the triangular tomatoes into the stir-fry. Finally, pour the scrambled eggs into the stir-fry evenly, and then you can proceed to the final stage of seasoning.

Seasoning is an important step to increase the taste buds, add in turnSalt and sugar to taste, chicken powder to enhance freshness, pepper to add flavor。Stir-fry for a while, and the juice can be removed from the pan on high heat.

Remember not to fry eggs in a pan with cold oilThe smell of such eggs is also easy to cause the egg liquid to stick to the pan. There are also tomatoes that can not be chopped all or not chopped, which will lead to a bad final taste, the former will make the dish all sticky soup, and the latter will be all large, resulting in no soup when stir-frying, so that the egg liquid can not fully integrate with the tomatoes, and there is no taste.

Scrambled eggs with tomatoes have a refreshing taste and bright color, which can be called an artifact for rice! Its nutrients are also abundantTomatoes are rich in vitamin C, which can enhance the body's immunity and has a certain antioxidant effect. The protein in eggs is a high-quality protein that the human body needs, and it is also easy to be digested and absorbed by the human bodyIt is an indispensable energy substance for our growth.