When scrambling eggs with tomatoes, don t scramble them directly, what is the simple way to add them

I firmly believe that many people will learn to make tomato scrambled eggs for the first time, there are two main factors, the first reason is, of course, the tomato scrambled eggs are delicious; The second reason is related to the way scrambled eggs with tomatoes are handled, after all, such a simple delicacy is more suitable for practicing skills.

The snack I will share with you today is scrambled eggs with tomatoes, and it is very likely that many people will ask what to say about scrambled eggs with tomatoes, I have already understood, but today I want to tell you that there are many ways to say that scrambled eggs with tomatoes. The act of sharing with you today is relatively easy to carry out, and it tastes the best to make.

Step 1: Prepare three eggs in advance and beat them into a bowl, mix them into egg liquid and reserve them, and put them aside after cleaning the tomatoes and cutting them into hob pieces.

Step 2: Add a little oil to the wok until the temperature reaches 60% hot, add a little cooking oil, and then pour the egg liquid into the pot and quickly stir-fry to set the shape and put it out.

Reminder: Remember, remember not to fry tomatoes when scrambling eggs, through exploration again and again, only to know that adding a small amount of cooking oil will make the eggs taste better, everyone will try to understand, that simple approach tastes better.

Step 3: Leave oil in the pan, pour the tomato cubes into the pan and stir-fry twice, then add a small amount of salt to the pan and stir-fry again for one minute.

Reminder: You must add salt after making other dishes, but it is recommended to add salt first to make scrambled eggs with tomatoes, because then the tomatoes will be easier to make soup, and the scrambled eggs with tomatoes will be very flavorful.

Step 4: Stir-fry for a minute, everyone will find that the tomatoes have already made a lot of soup, and everyone will pour the previously scrambled eggs into the pot again and stir-fry evenly before eating. After the eggs are served, everyone chops a small amount of green onions and garnishes them, and a delicious scrambled egg with tomatoes is complete.

The above is the specific method of scrambled eggs with tomatoes shared with you today, if you are interested, come and give it a try.

What I would like to share with you today is a relatively simple and delicious method of scrambled eggs with tomatoes, which can be learned well by beginners in the restaurant kitchen, and the taste is also very good.

Many people like to peel the tomatoes when making scrambled eggs with tomatoes, which will be more flavorful, but most people don't know how to peel tomatoes. In fact, the top of the tomato is crossed with a cross, and then the tomato skin is blanched with boiling water, and finally the tomato is peeled while it is hot.

First fry the eggs and pour them out, then fry the tomatoes separately until they are almost ripe, add some sugar to them, and then pour in the previously fried eggs, and a plate of delicious scrambled eggs with tomatoes can be out of the pan.

When scrambling tomatoes and eggs, first scramble the eggs, don't add any condiments when scrambling the eggs, I add a spoonful of salt and a spoonful of sugar when I fry the tomatoes, so that the fried ones are not only delicious, but also bright in color.

This is just to add a little more oil, and it is very tender and delicious when it is fried.

Scrambled eggs with tomatoes have always been a dish that our people love very much, its method is simple and delicious, but, for people who regard time as life, making such a dish alone is a little less nutritious, and it feels like a waste of time to make a dish in another pot, not to mention the trouble, invisibly eat more oil, you may wish to add 2 more ingredients in the process of frying this dish, so that the nutrition of this dish is immediately enriched, not only delicious, but also saves time, because it is basically the time to fry a dish, and it will be served in five minutes.

The two ingredients of this dish are onions and fungus, and the onions that have just been put on the market in autumn are tender and juicy, and are very nutritious, especially suitable for the season when the weather is cool and easy to catch a cold in autumn. The fungus, which enjoys the "meat of vegetarian meat", has a smooth and delicious leaf that absorbs the thick soup of tomatoes, making it delicious and delicious. With the addition of these two ingredients, one dish is enough.

However, if you want to make it delicious, you still have to pay attention to the details, and let's see how I do it.

Creative scrambled eggs with tomatoes].

Main ingredients: 1/2 onion, 2 eggs, 20 grams of fungus, 1 tomato.

Auxiliary ingredients: 3 grams of salt, 15 ml of oil, 1 tablespoon of light soy sauce.

Note: Onions are best purple, such onions are thick and juicy, crisp in taste, and more nutritious than yellow onions; The fungus is fully soaked in warm water in advance, and the fungus that absorbs water is naturally free and easy, and the taste is elastic; Tomatoes are best bought for natural ripening, such tomatoes are juicy and have a sweet and sour taste.

Production process: 1. Wash the soaked fungus, remove the hard roots, and blanch it in boiling water for two minutes.

Cut off the roots, peel the onion, and cut it into small pieces, if there is less than half an onion in the family, otherwise it will increase to one. In order to avoid spicy eyes when cutting onions, you can send them to the freezer layer of the refrigerator before cutting, and freeze them for a few minutes until the spicy flavor evaporates slowly.

2. Peel the tomatoes and cut them into hob pieces. The purpose of the hob cubes is to try not to fry the tomatoes with too much soup.

3. Wash the shell of the two eggs first, beat the egg liquid into the bowl, stir it with chopsticks as much as possible, pour a little vegetable oil into the hot pan, pour the egg liquid in, weigh the small pieces with a shovel when slightly set, and put it out for later use after cooking.

4. Wash the pot**, pour in a small amount of vegetable oil, add the chopped onion when the oil temperature is 70% hot, and quickly stir-fry to bring out the fragrance. This dish omits the green onions, and the flavor of the green onions is replaced by sautéed onions.

5. Then add the fungus and tomatoes and stir-fry for about a minute, pour in light soy sauce, continue to stir-fry over high heat, wait for the tomatoes to become slightly soft, and after some soup comes out, sprinkle in salt.

6. Finally, put in the crushed eggs, quickly double them evenly and put them on the plate.

The whole dish takes almost no more than five minutes, so why stir-fry so quickly? The main thing is to retain the crisp taste of the onion to be delicious, and lose the original spicinessness of the onion, and the rapid stir-fry retains more of the nutrition of the ingredients. What do you think?

Isn't the creative method of scrambled eggs with tomatoes simple and nutritious? What's more, it's also very delicious, and if you are interested, collect it, and try to make it for your family when you have time.

Tips:

Scramble the eggs in the pot and set them aside, then fry the tomatoes, and then put the eggs in and stir-fry them after the water comes out, and sprinkle a little sugar out of the pan, so that it will be delicious.

To prepare tomatoes, eggs and green peppers, first wash the tomatoes and green peppers, cut them into pieces, then beat the eggs, heat the oil, pour the eggs into the pot, stir-fry and add tomatoes and green peppers, then add condiments, and stir-fry a few times.

First of all, cut the tomatoes into small pieces, beat the egg liquid and add the appropriate amount of salt, then start the pot and burn the fire, put the appropriate amount of oil, put the egg liquid into the pot, fry until it is half cooked, cut the egg into pieces and take it out, then add a small amount of oil to the pot, put the tomatoes into the pot, add thirteen spices, appropriate salt, fry until thick, put the eggs into the pot, fry for two minutes and then you can get out of the pot.

Whether it is delicious or not, you have to come according to your taste.

Ingredients: 3 eggs, 150 grams of tomatoes, 4 tablespoons of vegetable oil, appropriate amount of salt, 1 tablespoon of sugarMethod 1, wash the tomatoes and blanch them with boiling water, peel and remove the stems, slice and set aside.

2. Crack the eggs into a bowl, add salt, and beat well with chopsticks to set aside.

3. Heat 3 tablespoons of oil in a wok, fry the eggs in the pan and set aside.

4. Heat the remaining oil, stir-fry the tomato slices, add salt and sugar and fry for a while, pour in the eggs and stir-fry a few times.

Tip 1) When stir-frying this dish, make it fast and fast.

2) Adding water starch to eggs can make eggs taste smoother.

3) Tomato scrambled eggs do not need to put chicken essence or monosodium glutamate, because tomato scrambled eggs are eaten with a "fresh" word, and when tomatoes scrambled eggs, there is a precipitation of substances that form umami, and there is no need to put fresh monosodium glutamate or chicken essence. This is also the reason why green onions, ginger and garlic are not put in this dish.

In addition to scrambled eggs, how many other ways do you know tomatoes? Tomato cauliflower is a sweet and sour dish, simple to make, nutritious, and a very healthy home-cooked dish. Tomato tofu, this dish is light, smooth, sweet and sour, appetizing, and is an ultra-healthy home-cooked dish.

Tomatoes can be used to make tomatoes and scrambled eggs, tomatoes and potatoes and brisket soup, and tomato stewed noodles, all of which taste very good.

For example, tomato dumplings, cold broccoli, tomato stewed tofu, tomato tofu soup, etc. 1..First, cut the tofu into 1 cm squares, beat two eggs in a bowl and stir them with chopsticks, blanch the tomatoes with boiling water and cut them into small pieces, remove the roots of the mushrooms and slice them, and cut the soaked fungus into shreds.

2..Add an appropriate amount of vegetable oil to the pot, add the egg mixture, scramble the eggs until they are set, and then set aside. 3.

Add the tomatoes in the bottom oil of the pan and stir-fry until soft to bring out the tomato juice. 4.Then add the tofu, fungus, and shiitake mushrooms, and cook over high heat for 2 minutes to bring out the aroma of the ingredients.

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.

1. Pair 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, you 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 considered that the eggs are beaten.

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.