How to make scrambled eggs with tomatoes less sour

It's normal to eat scrambled eggs with tomatoes outside, and they'll buy good tomatoes for you to eat. So the sour is mainly because the tomatoes are not ripe. You buy two better tomatoes, soak them in boiling water, cut each into four pieces, peel them, remove the core (if you like to eat the core, you don't need to remove them), beat the eggs four times (put some wine in them, a little salt), put oil in the pot and fry them until they are seven or eight medium-ripe, and put them out for later use.

Add a little oil to the pot, put the tomatoes in the stir-fry, squeeze them into the sauce with a spatula, add salt, a little sugar, pour in the eggs and stir-fry a few times. It's not sour, it's delicious.

Scrambled eggs with tomatoes are very sour because the tomatoes are fried for too short a time, the heat is too tender, and the sugar content in them has not yet been fully reflected. Tomatoes are fried for a long time, as long as they are turned frequently, they will never stick to the pan, and their own nutritional value can be fully released after the tomatoes are fried. Eating raw tomatoes can only supplement the right amount of vitamins.

You can put some sugar in it to achieve a moderate amount of sweet and sour.

Putting some sugar can temper the taste, but I usually don't put salt and MSG.

Put less salt, no MSG, more sugar.

Put a little sugar and it will taste much better!

When scrambling tomatoes and eggs, the tomatoes are a little sour, and you can put some sugar to have a good comprehensive effect.

Here's how to scramble eggs with tomatoes::

Operation: 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 put it on a plate, sprinkle with a little green onion to garnish, and the delicious scrambled eggs with tomatoes are ready.

If you really feel sour, you can add a little sugar to the final single cherry tomatoes. In the future, remember to scramble the eggs first, and when the eggs are cooked, they will be served. Stir-fry the tomatoes again, stir-fry the tomatoes until soft, and finally put the scrambled eggs into the pan, stir-fry them together a few times and put them out.

Such a super good scrambled egg with tomatoes, the egg can not be scrambled old.

It is more appropriate to use two eggs with two tomatoes of the same size. But generally tomatoes will be larger than eggs, generally one tomato and two eggs. Don't ignore the ratio of eggs to tomatoes, there are fewer tomatoes, scrambled eggs can feel the taste is insufficient, and when fried tomatoes, if the tomatoes are too sour, you can add more sugar to neutralize the acidity of the tomatoes.

Try to pick ripe tomatoes, carefully observe the color of its skin when picking, if the color is still green, it means that the tomatoes are not ripe, and they will taste very sour; Choose tomatoes with a bright red color and a sweeter taste.

Delicious scrambled eggs with tomatoes should be carefully selected from the beginning of the purchase of ingredients. It is best to choose tomatoes that are produced locally in season, and if they are not in season, they should be selected with round, plump and firm fruits, fresh roots, and a natural fragrance. Tomatoes contain organic acids such as malic acid and citric acid, which have a digestive effect and can reduce cholesterol levels.

It should take no more than 5 minutes from the egg mixture to the time it comes out of the pot, and you must fry the eggs first, so that the aroma of the eggs can enter the tomatoes and taste delicious. If you are afraid of acid, you can add some white sugar to it, which can increase the sweetness and enhance the freshness.

First of all, choose tomatoes that are naturally ripe and juicy. The more uniform the surface color and the heavy feel, it is generally sweet and juicy, with a strong tomato flavor. The tomatoes fried in this way are juicy in soup. It has its own flavor.

Tomatoes are sour ingredients, when making tomato scrambled eggs, you can put a little MSG in an appropriate amount, or add a little flavor and oil consumption, which can neutralize the sourness.

Tomatoes can be put without too much, one can be, never put tomato sauce, or when boiling tomato sauce, add less sugar, which can synthesize the sour taste and become more delicious.

Scrambled eggs with tomatoes, if you want to scramble them less sour, then first scramble the eggs and put them out, then put the tomatoes into the pan and fry them, and when the tomatoes are scrambled until they are half ripe, then add the eggs to the seasoning, so that they will not be so sour.

When stir-frying tomatoes, you should fry them for a while longer, stir-fry all the soup out, and then put the eggs, so that the scrambled eggs with tomatoes will not be so sour.

Tips for scrambled eggs with tomatoes that are not sour:1Tomatoes choose to ripen a little, ripe tomatoes are fried to be more sweet, and observe the ripe tomatoes, you can see that the appearance of the tomatoes is red, this kind of tomato is ripe.

2.Add a little sugar when frying tomatoes, which is a key step for tomatoes to be fried without being sour, so if you want the tomatoes to be fried without being sour, you can add an appropriate amount of sugar when frying tomatoes, not too much, a little bit can neutralize the sour taste of tomatoes, and the tomatoes fried in this way are not sour. This.

In fact, you can add some sugar to the tomatoes, so that the taste will not look particularly sour.

If you want to scrambled eggs that are not so sour, you must first scramble the eggs, then remove the skin of the tomatoes, put them in a pan and enter the stir-fry, and then pour the eggs into them, so that they will not be so sour.

You can add a little sugar when stir-frying this dish to reduce the water coming out of the tomatoes so that they are not so sour.

Tomatoes must be put less, and be sure to put eggs first and then tomatoes, so that they will not be particularly sour when fried.

Tomatoes, also known as tomatoes, are nutritious, rich in vitamins and contain a lot of citric acid.

And malic acid, which has a good role in promoting the metabolism of the human body, tomato juice can also make ** bodybuilding, and drinking a few glasses of tomato juice at night is also a good way to maintain health!

When everyone eats tomatoes, they are generally either treated as fruits and washed and eaten; Either it is paired with other ingredients, such as eggs, eggplant, loofah, fried and eaten, and tomatoes are stir-fried.

It's still rare, because it can be eaten raw, and it's delicious when eaten raw, so you don't have to fry it before eating it.

Today's tomatoes, due to the promotion and development of greenhouse planting technology, are indeed not as sweet as the tomatoes grown in the open air in the countryside in terms of taste.

No amount of money can buy authentic tomatoes, even if the skin is green, but it really doesn't taste sour at all, and the taste is very strong. On the other hand, the tomatoes sold in supermarkets in the city look like they are all red and ripe, but after cutting them, the inside is green, even if the inside is red, they often taste sour, and it is not the kind of taste that is grown in the countryside.

But no matter how unpalatable the tomatoes sold in the supermarket are, we have to eat them, after all, it is a delicacy that we can't give up in our lives, and when we encounter tomatoes that taste a little sour, you can add some [tomato sauce] when you fry them, which can not only neutralize the acidity of tomatoes, but also enhance the color of the dish and make the dish more attractive.

Tomato sauce is widely used in our daily diet, and can be served with pasta, beef, chips, sandwiches, and chicken rice.

Pancakes ......Loved by children. Although it also has white sugar added to its ingredient list, it tastes better than pure white sugar. So, if you feel that the taste of tomatoes is a little sour when you fry them, you can squeeze a little tomato sauce into the dish and mix well before the dish comes out of the pan, the taste is definitely beyond your imagination.

With my own years of cooking experience, I feel that tomatoes and tomato sauce should not be fried for a long time, and if fried for too long, the taste of tomatoes will become sour. No matter how sour it is, it is not recommended to add sugar, just add tomato sauce.

You can fry for a long time, fry the tomato juice, add some water, or you can add some sugar directly, and the sweet and sour tomatoes are ready!

You can put some white sugar in it appropriately, so that the tomatoes will not have a sour taste, and the taste will be more refreshing.

You can add a little sugar. When stir-frying tomatoes in restaurants, some sugar is added to neutralize their sourness and make them more delicious.

Scrambled eggs with tomatoes turn sour Causes:

In the process of scrambled eggs with tomatoes, Heng Teabecause Duanbaru tomatoes are rich in carotene, vitamin C and B vitamins, as well as malic acid, citric acid, fruit acid and sugar, which makes the content of organic acids and vitamin C in this dish high and sour.

If you put too much red in the west, it will become sour.

Tips for scrambled eggs with tomatoes:

1. Proportion of eggs and tomatoes.

Usually two eggs with two tomatoes, if there are fewer tomatoes, the taste is greasy and dry. If there are too many tomatoes, they will become sour.

2. Beat eggs.

When beating eggs, you should gradually increase the speed, the tip of the chopsticks should be scraped to the bottom of the bowl every time, and the dust circle should be soaked 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.

3. Scrambled eggs.

When scrambling eggs, add more oil, wait for the oil to heat and then pour the eggs into the pot, before pouring the eggs, shake the oil pan to let the oil cover the bottom of the pot, and pour the eggs along the edge of the pot wall. Stir the eggs quickly with a spatula or chopsticks as soon as they are put into the pan, so that all the eggs can absorb enough fat.

4. Stir-fry the tomatoes.

You can add a little sugar when stir-frying the tomatoes, which can neutralize the sourness of the tomatoes and make the taste better.

Heat the pan with wide oil, beat in the egg liquid, stir-fry slightly to solidify and take it out, no need to wash the pot or add oil, add the prepared tomato pieces, fry the juice, add the eggs to scrambled, let the eggs all be wrapped in tomato soup, add salt to taste, if the soup is not much eggs into the bowl, add an appropriate amount of salt, add about one-third of the egg liquid, add about one-third of the egg liquid, and add water to the egg liquid The effect of adding water is to make the eggs more fluffy to be fried. And the tomatoes and eggs are fried together, if the eggs are laid first, the eggs will be old, the tomatoes will not be fried, and there will be no soup. If the tomatoes are scrambled, then add the eggs, the eggs will crumble, they will stick to the tomatoes, and they will look ugly.

The taste is not good either. Be sure to avoid stir-frying over high heat, and the eggs will be removed from the pan immediately after they have slightly solidified and turned golden brown.

<> terms of food composition, the egg alkali content is high, and the tomato acid grade bridge is relatively high. The taste will decompose when fried together, the acidity and alkalinity will be neutralized, the taste will change, there is no original flavor of the original food, fried separately, the taste will not change, and finally just stir evenly. In this way, the original taste of the food will be fully preserved, and the nutrition will be better.

Cut the tomatoes into cubes, put them in an oil pan and flip them, then pour in the eggs and flip them together, put them on a plate and sprinkle some chopped green onions, and a plate of scrambled eggs with tomatoes is ready. Cross the bottom of the tomatoes, blanch them with boiling water for two minutes, remove the skin, open them first, then open them four, and cut them into small pieces. Stir-fry the green onion and garlic in the pot until fragrant, stir-fry the red parchment in the west, put an appropriate amount of salt and a tablespoon of sugar, add eggs when they are ripe, put a little chicken essence, and stir-fry to get out of the pot.

Heat the oil and add the tomatoes, cook the tomatoes over medium heat to make the soup, then pour in the eggs and stir-fry. After about 30 years, add a small amount of salt and a certain amount of sugar, and you are ready to go. Heat the oil in another pot, fry the onion and garlic until fragrant and change color, fry the red pestle to get the juice, add salt, and a little monosodium glutamate.

Add boiling water and simmer for one minute, then put the scrambled eggs in the pan and stir-fry evenly. I think it's delicious to separate, first fry a few points with a little less water, so that the eggs are very tender, and then re-fry the tomatoes to fry the soup Qingxun juice, then put the eggs and chopped green onions and stir-fry a few times, and finally put the chicken essence and get out of the pot.

When stir-frying tomatoes and scrambled eggs, add oil to the pot, put in green onions and tomatoes, salt, and scrambled eggs in turn, and stir-fry the most critical white sugar in the stir-fry process, about two spoonfuls, which can be used to reduce the acidity of the dish without affecting the taste.