How to make tomato scrambled eggs is more delicious

1.Beat the eggs and put a pinch of salt 2Draw a cross under the tomato with a knife, soak it in hot water, peel it, cut it and set aside. 3

Heat the pan, put the oil, put the oil more, see the oil smoking, lay the eggs, pour it and stir it in a circle with a spatula, all of which are solidified, and then put it up and set it aside4Put a little more oil Put the tomatoes in the pan Stir-fry them on low heat for 6 to 7 minutes When you see tomato juice, put sugar (appropriate amount) Put eggs and stir-fry together 5Turn on the high heat, collect the juice, see that you have almost received, and then serve it and finish.

Put oil (soybean oil) in the pot first, wait for the oil to burst, put the tomatoes in the pot and stir-fry, about a minute later, add salt (salt and time are appropriate), and then put the fried tomatoes up. Don't put out the fire, put an appropriate amount of oil in the pot at the same time, wait for the oil to have a temperature, put the beaten eggs (see if the eggs are beaten, see if the beaten eggs are blue and white) into the pot and stir-fry, add a small amount of salt, and then put the previously fried tomatoes into the pot and stir-fry together. After that, just put some MSG...

There are two ways to scrambled eggs with tomatoes that are more delicious: 1. First scrambled eggs (no salt, more tender) are served, then fried tomatoes (slices or pieces) add salt, add some water, and then pour the scrambled eggs into the pot, stir well, and serve.

2. Chop the tomatoes, stir well with the eggs, and fry them in the pan at the same time.

First scramble the eggs, put them on a plate, then cut the tomatoes into pieces, fry them again in the pan, add salt, and after about the juice is fried, put the egg fork, the egg and a green chili cut into the pot and fry them together, and mix them together.

Salt the eggs first. Stir the vinegar well, then put more oil in the pot to heat, pour in the eggs and fry them (the time for frying should not be too long, the eggs are cooked), and then fry the tomatoes (slices or pieces) and add salt, to fry the juice, and then pour the scrambled eggs into the pot, stir well, and serve.

First of all, don't beat the eggs too much (add a little salt) and cut the tomatoes into thick slices; Scramble the eggs first, don't be too cooked, remove the tomatoes (stir-fry the soup), add less sugar and vinegar (remember to add less), add the eggs, add a little salt, and turn out of the pan.

First the eggs are scrambleed, then the tomatoes are scrambled, and then they are so miserable that they are fried together.

Scrambled eggs with tomatoes, delicious.

Scrambled eggs with tomatoes explained in detail.

Many people think that scrambled eggs with tomatoes are particularly simple and do not require any cooking skills at all. But in fact, scrambled eggs with tomatoes are also a test of technique. If you don't have the right cooking skills or don't master the essentials, you won't be able to cook delicious scrambled eggs with tomatoes.

So, how should you make delicious scrambled eggs with tomatoes? Now, let's take a look.

First of all, we need to prepare the ingredients for scrambled eggs with tomatoes. The ingredients of scrambled eggs with tomatoes are particularly simple, just tomato and eggs. We beat three eggs in a bowl and stir well. If you don't stir it well, it will be easy for the egg whites to separate from the yolk.

Immediately after that, we need to cut the tomatoes. Tomatoes need two kinds of cutting methods, and the reason why you need two cutting methods is because tomatoes with different cutting methods will exert different effects. We need to chop one part of the tomato into chopped tomatoes and the other part into chunks.

Crushed tomatoes release a large amount of tomato juice, which evenly coats each egg with tomato juice. And the tomato chunks can taste the texture of tomatoes when we taste tomato scrambled eggs. Therefore, it is better to use two ways to cut tomatoes.

After these operations, we need to first heat the oil, then pour the egg liquid into the pan, after the eggs are cooked, we need to scoop out the eggs and put them in a bowl, if we continue to cook in the pan, it is very likely that the eggs will be scrambled. Then we put the chopped tomatoes in the pan, and after the tomato juice is stir-fried, we pour the tomato pieces into the pan and stir-fry them together with the eggs. Then pour an appropriate amount of salt, light soy sauce and sugar into the pot, stir-fry evenly and it is ready to go.

Many people don't like to pour sugar into scrambled eggs with tomatoes because they think that scrambled eggs with tomatoes are a salty dish, and it will look strange if you pour sugar into the pan. But in fact, if you pour an appropriate amount of sugar into the tomato scrambled eggs, it will not feel abrupt at all, but it will taste good. Because white sugar can play a role in improving freshness, making tomato scrambled eggs more delicious.

Delicious scrambled eggs with tomatoes, take a large bowl and beat in four eggs. Stir the eggs well and scramble the eggs. Then add tomatoes and stir-fry the soup, and add an appropriate amount of refined salt.

Tomatoes are prepared two and cut into small dices for standby and one cut into pieces of eggs, hit the umbrella pot, boil the oil to fry the eggs and multiply the spare again, put some oil in, stir-fry the tomatoes quickly until the sand is added, stir-fry evenly, and then enter, tomatoes, add a small amount of water to boil, add salt and chicken essence and some sugar.

1. Scratch the tomato with a cross knife, blanch it in a pot of boiling water for 3 minutes, take it out and peel it;

2. Cut the tomatoes into small pieces and put them on a plate;

3. Finely chop the garlic;

4. Knock the eggs into a bowl, add salt and beat;

5. Pour oil into the pot, pour in the eggs and fry them, and put them out;

Prepare green onions, ginger and garlic, cut tomatoes into cubes, beat the eggs, fry the eggs in the pan, fry them and set them aside, pour in the oil and stir-fry the green onions, ginger and garlic and stir-fry until fragrant, pour in the tomatoes and stir-fry for a minute, add a small amount of water, cook for a minute, pour in the eggs, season them, remember to add pepper.

There are actually a lot of ways to make scrambled eggs with tomatoes In many places, many places are different, there are sweet and salty, the south is suitable for salty, and the north is not sweet? I'm a southerner, so I like to make salty tomato scrambled eggs, and I don't like to eat green onions, so I don't like to put green onions, and it's a bit strange to put green onions.

Cut the tomatoes into small pieces, put oil in the pot, stir-fry the eggs, put them in a bowl, then fry the tomatoes, stir-fry them into a paste and put the eggs, and then release the light soy sauce, oyster sauce, salt, a little sugar, and the chicken essence and stir-fry evenly.

Prepare the tomatoes and cut them into cubes. , two eggs, beat and fry in a pan. Heat the oil, add the green onion and garlic and stir-fry until fragrant. Add the tomatoes and eggs. Add salt and sugar to taste. Put a little soy sauce.

When it comes to scrambled eggs with tomatoes, I usually scramble the eggs separately, and then the tomatoes are also fried with a knife, and then the two are mixed together and fried again.

First of all, the eggs are fried in oil, and then they are fried with tomatoes, and then they are fried with seasonings to get the juice, and then they are ready, and the delicious tomato scrambled eggs are boiled.

According to your description, the delicious tomato scrambled eggs should be scrambled first, scooped up and set aside, peeled and diced tomatoes and stir-fried in a pot, add an appropriate amount of white sugar, and pour in the eggs and stir-fry when they are almost ready.

Scramble the eggs in advance, then put them aside for later use, and then fry the tomatoes, after the tomatoes are juiced, add the eggs, add some chopped green onions, and put some tomato sauce on it.

Delicious tomato scrambled eggs, first scramble the eggs until they are half-cooked and set aside, then stir-fry the tomatoes, do not scramble the tomatoes too old, and then stir-fry the eggs and tomatoes until they are cooked through.

First of all, you should break the eggs and set aside, then cut the tomatoes into cubes and fry them in a pan for 1 minute, then put the eggs in it and fry them over high heat for 2 minutes, and finally add seasonings.

Stir-fry the eggs in a pan first, set aside, stir-fry the tomatoes until they are slightly juicy, then add the eggs, and finally put the chopped green onions.

Ingredients: 3 servings.

3 tomatoes.

4 eggs. Accessories.

A pinch of green onion, 1 clove of garlic, appropriate amount of vegetable oil.

Ingredients: 2 tomatoes.

3 eggs.

1 teaspoon of salt.

2 teaspoons of sugar.

Oil to taste. Method steps.

Preparation: Wash the tomatoes and draw a cross on the head.

Boil hot water in a basin, blanch the tomatoes, peel off the tomatoes, and cut the tomatoes into petals.

Eggs are beaten, here to emphasize the simplicity, eggs must be fully stirred, if you want eggs to be scrambled tender, you can add a small spoon of warm water when beating eggs.

Scrambled eggs: Put oil in the pan, scrambled eggs require a little more oil than eggs.

Pour the eggs into the pan with hot oil, and the hot state of the oil is that you can feel the heat with your hand on the oil, but it does not smoke.

Medium heat (induction cooker can be put to 1200), gently turn the eggs with a scrambling spoon, and when the eggs are all solid, turn off the heat and put the eggs out.

Stir-fried tomatoes: Heat the pan without brushing it, add the tomatoes, and stir-fry the soup.

Tomatoes in summer are well hydrated and easy to juice, so you don't need to add water.

Tomatoes in winter have less water, so you can add a little water if you can't fry the juice.

After the juice is removed, add the scrambled eggs and stir-fry evenly.

Seasoning: If you like salty tomato scrambled eggs, add a spoonful of salt, stir-fry evenly, and remove from the pan.

If you like sweet tomato scrambled eggs, add two tablespoons of sugar and half a tablespoon of salt, stir-fry evenly, and remove from the pan.

Delicious tomato scrambled eggs and you're done!

If you want to ** friends, you can use a non-stick pan to spray a little olive oil to scrambled eggs, so that the calories are lower and suitable for eating during the ** period!

Put oil in the pot, fry the eggs and scatter them, cut the tomatoes and pour them into the pot and stir-fry.

Stir-fry the eggs first, then add the tomatoes and stir-fry them back and forth to make the tomatoes juice, so that the fried tomatoes are particularly delicious.

Scramble the eggs until they are dry and refreshing, set aside, stir-fry the tomatoes to make the soup, and then put the eggs in to absorb the tomato soup.

Everyone's taste is different, so I'll just introduce a few ways to do it.

Ingredients]: 3 eggs, 150 grams of tomatoes, 4 tablespoons vegetable oil, appropriate amount of salt and monosodium glutamate, 1 tablespoon sugar.

Steps]: 1. Wash the tomatoes and blanch them with boiling water, peel and remove the stems, slice them 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.

Note]: When stir-frying this dish, it should be cooked quickly.

Method 2: [Material]:

5 eggs, 150 grams of tomatoes, 50 grams of green beans, 6 tablespoons of vegetable oil, 1 teaspoon of salt, 2 tablespoons of sugar, appropriate amount of monosodium glutamate.

Steps]: 1. Wash the tomatoes and blanch them with boiling water, peel and remove the stems, cut them into pieces and set aside; Cook the green bean kernels in boiling water, drain and set aside.

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

3. Put the wok on the hot fire, put the oil to heat, pour in the stirred egg liquid, fry the tomatoes, green beans, and finally sugar, salt, monosodium glutamate, adjust the saltiness, fry evenly and then get out of the pot.

Note]: When stir-frying this dish, make sure the tomatoes are crisp and tender.

Method 3: [Material]:

4 eggs, 150 grams of tomatoes, 5 tablespoons of lard, appropriate amount of salt and sugar, 2 tablespoons of water starch.

Steps]: 1. Wash the tomatoes and blanch them with boiling water, peel and remove the stems, slice them and set aside.

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

3. Put the wok on medium heat, heat the lard, pour in the stirred egg liquid, fry the eggs with a spatula after the eggs are expanded, and shovel out for later use.

4. Heat the remaining oil, stir-fry the tomatoes, add sugar, then pour in the eggs and stir-fry, add an appropriate amount of salt to adjust the saltiness, stir-fry evenly and then get out of the pot.

Note]: Adding water starch to eggs can make eggs smoother.

Method 4: [Material]:

4 eggs, 150 grams of tomatoes, 3 chili peppers, 5 tablespoons of oil, appropriate amount of salt and sugar, 2 tablespoons of water starch.

Steps]: 1. Wash the tomatoes and blanch them with boiling water, peel and remove the stems, slice them and set aside. Remove the stems and seeds of the small peppers, cut into small pieces and set aside.

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

3. Put the wok on medium heat, heat the oil, pour in the stirred egg liquid, fry the eggs with a spatula after the eggs are expanded, and shovel out for later use.

4. Heat the remaining oil, stir-fry the tomatoes and peppers, add sugar, then pour in the eggs and fry them, add an appropriate amount of salt to adjust the saltiness, stir-fry evenly and then get out of the pot.

When scrambling eggs, you can add a few drops of water to beat the eggs and then scrambled the eggs, which will be more tender.

Tell you the main trick: first put less oil to fry the tomatoes half-cooked, then put oil on high heat to scramble the eggs, and then fry the tomatoes, which is more delicious.

Tomatoes should be stir-fried in oil to bring out the flavor, and the scrambled eggs can be added. Don't be afraid that the shape of the tomato is not good-looking, the taste comes first.

Method 1: Make the ingredients.

Ingredients: 150g egg, 300g tomato.

Seasoning: 5 grams of garlic, 5 grams of green onions, 3 grams of salt, 5 grams of sugar, 2 grams of monosodium glutamate, 15 grams of peanut oil.

Production process. 1. Beat the eggs well, put a little salt, a little water, or a little wine. It will be very tender when fried this way.

2. Eggs are still scrambled, hot pan, oil can not be too little, not too much, put the beaten eggs, must be stirred quickly with a spatula, not waiting for a lump, and when there is liquid, out of the pot.

3. Cut the tomato into cubes, don't cut it too small, the vitamins will be lost. It's best to cut it on a plate so that the juice doesn't run away too much.

4. Heat the pan, put a little oil, put the tomatoes, cut them with a spatula, stir-fry, and get the juice out. Be quick. Add sugar first, then season with salt, put the scrambled eggs, and stir well.

The above may be less specific. I really have limited ability to express myself, and I don't know how you all operate.

Method 2: Production process.

1) Blanch the tomatoes in boiling water, peel them and cut them into small pieces. Mix the eggs in fine salt and beat the tomato scrambled eggs.

2) Put oil in the pan, heat over high heat, wait until the oil is slightly smoking, stir-fry the egg mixture, and put it out when the eggs are fried until the surface is tender and yellow.

3) Heat the bottom oil in the pan over medium heat, stir-fry the minced garlic and green onions, stir-fry the tomatoes, and when the tomatoes are fried in water and thick like paste, put sugar, refined salt and scrambled eggs, pour in sesame oil, and fry well.

Tips for crafting. 1) Choose tomatoes that are not scarred or cracked.

2) When scrambling eggs, you can put the chopped green onion in the oil pan to stir out the fragrance, and then pour in the egg liquid, so that the scrambled eggs are fragrant and tender. And quickly pour oil around the eggs before they curd, otherwise they will stick to the pan. It's hard to handle when it's sticky.

Note: If you want to make the eggs more tender, you can add a little water when beating the eggs. ）