Are scrambled eggs with tomatoes good? How about scrambled eggs with tomatoes

This dish is a well-known next meal, and it is particularly delicious.

How to cook scrambled eggs with tomatoes?

Scrambled eggs with tomatoes, delicious and delicious.

The eggs are fried and served, and the tomatoes are stir-fried to the juice and the eggs are stir-fried.

The food has its own taste, don't change it.

Scrambled eggs with tomatoes making tutorial.

A few simple steps to make a delicious scrambled egg with tomatoes.

How to cook scrambled eggs with tomatoes? Wash the tomatoes and cut them into crosses, blanch them in boiling water for two minutes, then thin the skin, cut them into small pieces for later use, pour the eggs into a bowl, prepare two bowls of salt and water, then stir out the end, and then stir them in the pot and stir-fry.

It's definitely not delicious to eat every day.

Delicious. Scrambled eggs with tomatoes, also known as scrambled eggs with tomatoes, are a common popular dish in many people's homes. The cooking method is simple and easy to learn, and the nutrition is reasonable. The color is bright, the taste is pleasant, refreshing, balanced and appetizing, and it is deeply loved by the public.

Ingredients: tomatoes, eggs, green onions, salt, hemp oil, monosodium glutamate.

Steps: 1. Prepare the materials first. Cut the tomatoes.

2. Beat the eggs: Crack the eggs into a bowl, add an appropriate amount of salt and stir well.

3. Bring to a low heat and pour in the hemp oil. Pour in the beaten eggs, stir-fry and set aside. Stir up the pot again, pour in a little hemp oil, add tomatoes and stir-fry, add sugar and salt and stir-fry evenly. You can put some green onions.

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.

1. Prepare the main ingredients, eggs and tomatoes, appropriate amounts of lard, salt, sugar, and water starch, wash the bought tomatoes with water, then scald them with boiling water, and peel and remove the stems, then slice them and set aside, while beating the eggs into a bowl, adding salt and water starch, and fully whipping them with chopsticks to set aside. Put the wok on medium heat, put the lard to heat, then pour the stirred egg liquid into it, wait for the eggs to expand, and then use a spatula to fry the eggs, shovel out and put them in a bowl for later use. Leave the remaining oil in the pot to heat, and then stir-fry the tomatoes, put sugar and then pour in the eggs and stir-fry, while adding an appropriate amount of salt to it, you can taste the lightening, stir-fry evenly and get out of the pot, one thing to note here is that adding water and starch to the egg can make the egg taste smoother.

2. Prepare tomatoes, eggs, green onions, ginger, salt, sugar, chicken essence, wash the fresh tomatoes bought, wash the prepared green onion and ginger and chop them, and then beat the prepared eggs, and at the same time fry the beaten eggs in the pot, take them out for later use, and then use the residual oil of the scrambled eggs to put the green onion and ginger in the pot, and then put the tomatoes for stir-frying, stir-fry until the soup can add the scrambled eggs in it, and put an appropriate amount of salt, sugar into the flavor, it is best to add chicken essence to taste when out of the pot, In this way, the scrambled tomato eggs are not sour.

A list of ingredients.

150 grams of tomatoes.

Eggs 100 grams.

Green onion 5 grams. Ginger 5 grams.

5 grams of chives. 5 grams of salt, 10 grams of sugar.

5 grams of chicken broth powder. Pepper 3 grams.

Cooking steps: 1Wash the tomatoes, cut them into triangular pieces, and put them on a plate for later use.

2Crack the eggs into a bowl and stir well with chopsticks.

3. Finely chop the green onion, ginger and chives into foam.

Heat 4 pots, add 5 grams of salad oil, scramble the eggs and put them in a colander for later use.

5. Heat the pot, add 10 grams of salad oil, wait for the oil temperature to be about 70% hot, add the green onion and ginger and stir-fry until fragrant.

6Then put in the prepared tomatoes and stir-fry over high heat, add sugar, salt, chicken powder, pepper in turn, and stir-fry over medium heat for 2 minutes.

7Then put in the scrambled eggs, collect over high heat, and stir-fry evenly. 

Scrambled eggs with tomatoes making tutorial.

Scrambled eggs with tomatoes explained in detail.

The eggs are fried and served, and the tomatoes are stir-fried to the juice and the eggs are stir-fried.

A few simple steps to make a delicious scrambled egg with tomatoes.

Ingredients: 2 kinds of eggs, 1 tomato.

2 kinds of excipients, appropriate amount of oil, appropriate amount of salt.

Cooking step 7 steps.

Steps: 1 Prepare the ingredients.

Step 2: Beat two eggs into a bowl, add salt, and stir well.

Step 3: Add the shallots to the egg mixture and stir well.

Step 4: Cut the tomatoes into cubes.

Step 5: Heat the pot and put oil, pour in the eggs and stir-fry until golden brown, stir-fry and put on a plate for later useStep 6 The pot is newly heated and oiled, pour in the tomatoes and fry until the tomatoes come out of the juice, put an appropriate amount of saltStep 7: Pour the scrambled eggs into the pot of tomatoes that have just been scrambled and stir-fry them together a few times.

Tomato scrambled eggs, is everyone's favorite dish, both delicious and nutritious, and not difficult to learn, it can be said that everyone is happy, first of all, we must find a mature Xihong City to remove its skin, and then cut into small dices, and finally put the eggs into the tomatoes after the eggs are fried, you can also put some sugar, before putting some appropriate amount of salt out of the pot can be out of the pot.

The first is to choose ripe tomatoes.

Then wash and cut into thin slices.

Eggs need two, beaten into a paste.

Then heat the pan with oil, the oil starts to smoke, and then add the egg mixture.

Chopsticks are broken and form small flakes.

Then sauté with the tomatoes.

Sweetened ready.

How to cook scrambled eggs with tomatoes?

It is to scramble eggs first, then take out the pot, then fry the onions, ginger and garlic, then put in the persimmons and stir-fry, and finally put in the scrambled eggs, fry with the persimmons, and finally out of the pot.

The best scrambled eggs with tomatoes are out of the pan.

1. Stir the eggs, cut the tomatoes into cubes, and pour oil into the pan.

2. Pour in the eggs, fry them and put them out, leaving the bottom oil to fry the chives and garlic.

3. Add tomatoes and rice and stir-fry, add salt, sugar, light soy sauce, pour in eggs and stir-fry evenly.

The order should be correct, first scramble the eggs, heat the oil a little bit, scramble the eggs until nine are ripe, then take them out, fry the chopped chives with a little oil, then put the tomatoes, put a little water, fry the tomatoes with juice and then put in the eggs and stir-fry again, put some salt out of the pot.

Peel the tomatoes, cut them into pieces and set aside, beat the eggs and set aside, heat the oil, pour in the tomato pieces, stir-fry carefully, change to medium heat, add a little water to boil into a soup with tomato juice pieces, add a little salt, green onions, ginger, garlic, slowly pour in the egg liquid, visually check that the egg liquid is solidified and cooked thoroughly, turn it with a spatula, reduce the juice over low heat, and you can serve it.

I think scrambled eggs with tomatoes are actually a more delicious dish, first beat the eggs in a bowl, beat them evenly and pour them into the pot to make a small egg skin, then put the tomatoes in the pot and fry them, adding some tomato sauce is the best, and finally put them together!

This scrambled egg with tomatoes is different for each family, as long as you make it to suit your own taste.

You can scramble the eggs first, then add the tomatoes and put them down to scrafry, the main thing is to add more sugar, so that the fried taste will be sweeter.

Beat three or four eggs, then beat, with a small amount of vegetable oil, fry well, add the chopped tomatoes. Then add an appropriate amount of sugar. Stir-fry over high heat. Add a little chopped coriander and remove from the pan. Such eggs and tomatoes are the best.

Scrambled eggs with tomatoes are an indispensable dish on the table of every household, everyone likes to eat them, first scrambled the eggs and put them aside, wait for use, then wash the tomatoes and rind them, heat the oil, put in the chopped green onions, pour in the tomatoes, and then put the scrambled eggs in.

Scramble eggs first and then fry tomatoes, the eggs should not be old, the oil should not be less, and sugar should be added.