How to make scrambled eggs with tomato 5, how to make scrambled eggs with tomatoes

To make scrambled eggs with tomatoes, you must also be patient. Tomatoes must be picked ripe (juicy and delicious).

Beat the eggs and fry them out of the pot first, then pour an appropriate amount of oil into the pot and stir-fry the green onions, pour in the chopped tomatoes and stir-fry (be sure to fry for a while, don't be afraid of trouble), add an appropriate amount of sugar and salt until the tomato pieces become thick, then add a little chicken powder, and finally pour in the eggs and fry them slightly.

The stir-fry time is short, and the tomatoes will be difficult to eat if they have a half-ripe taste, and it will be best to stir-fry them into tomato sauce).

Ingredients: 2 eggs, 3 tomatoes, salt, chicken essence, garlic, green onion.

Method: 1. Put an appropriate amount of oil in the pot, add the minced garlic after the oil is hot, stir-fry until the minced garlic changes color, and add a little vinegar.

2. Pour the beaten eggs into the pot, and tilt the pot constantly, so that you can make a whole round egg cake.

3. Remove from the heat and place the eggs on a clean plate. Then put some oil in the pan, put the chopped tomatoes in the pan, stir-fry for a while, add a bowl of water and cook over medium heat. If you want to be able to eat the vegetables quickly, you can flatten the tomatoes so that the tomatoes and skins will soon separate and make a delicious tomato sauce, and then put the eggs in the pot and cook them together over low heat for 5 minutes.

Allow the juice of the tomatoes to penetrate completely into the eggs.

4. Finally, add salt, chicken essence, and chopped green onions.

Features: Sweet and sour, the egg has a strong tomato flavor, and you can eat a lot of soup when you bite the egg.

First beat the eggs in a bowl and beat them with chopsticks, then put a little salt, and then scramble the eggs, scrambled the eggs in a bowl, then put the tomatoes to fry, fry for two minutes, then pour the scrambled eggs, put the ingredients, and fry evenly.

Scramble the eggs first for later use, then fry the tomatoes in the oil pan until they are six or seven ripe, then add the eggs and scramble them a few times, and finally put salt in the pan.

How to make scrambled eggs with tomatoes: Method 1

Ingredients: 2 eggs, 1 tomato.

Excipients: chopped green onion, sugar, a pinch of salt, appropriate amount.

Steps:

3.Add the eggs, salt and stir well, remove from the pan.

Tips: Try not to put chicken essence in scrambled eggs Eggs themselves contain a lot of glutamic acid that is the same as chicken essence, so putting MSG in scrambled eggs will not only not increase the umami, but will destroy and cover up the natural umami taste of the eggs.

How to make scrambled eggs with tomatoes: Method 2

Ingredients: 3 eggs, 2 tomatoes.

Seasoning: 1/2 tsp salt, 1/2 tsp pepper.

Method:

1.Cut the tomatoes in half, dig out the seeds, and then cut them into small cubes; Beat the eggs.

2.Heat the oil in a pan, pour in 2 tablespoons of oil, first add diced tomatoes and stir-fry for a while, then pour the egg mixture until the egg liquid solidifies, stir-fry and mix well. Add seasonings and stir-fry and remove from the pan.

How to make scrambled eggs with tomatoes: Method 3

Ingredients: 2-3 cooked tomatoes, 2-3 eggs, peppercorns, garlic and green onions.

Seasoning: salt, sugar, cooking oil, a little cooking wine.

Method:

1.Remove the stems of the tomatoes and cut them into thick slices, ripe tomatoes are easy to juice, you can put the skin side down and the cross section side up, so that the knife is much easier to cut.

2.Beat the eggs, chop the chopped green onion and garlic slices and set aside.

3.Heat the pot, put in the eggs, stir-fry on the high heat, the eggs will immediately swell on the side, the eggs will be scrambled until they are old, the surface is golden brown, and the eggs are set aside.

4.Add a small amount of oil, put in Sichuan pepper, fry it to black, boil in the green onion and garlic slices, fry the tomatoes after the fragrance, fry a few times, add a little cooking wine and a little salt, so that the tomatoes can dilute the water, fry until the tomato skin is taken off, when the soup is viscous, add a little sugar, and enough seasoning salt, add eggs. Stir-fry for a few moments and drop a few drops of sesame oil to remove from the pan, garnish with coriander or chives and serve on a plate.

When it comes to the skin of tomatoes, why not peel off the skin and fry it, it will really become a ketchup pull, so it is better to wear the skin, which is the imperfection of perfection.