How should scrambled eggs with tomato be made? How to cook scrambled eggs with tomatoes?

Ingredients: eggs, tomatoes, peanut oil, chopped green onions, salt, light soy sauce.

Pour the eggs and half a teaspoon of salt into the bowl, add a little green onion and stir well after beating, add peanut oil to the wok of heat, pour in the egg liquid after the oil is hot, do not turn it to wait for the egg liquid to solidify and form, stir out the fragrance and put it in a bowl, cut the tomatoes into small pieces after washing, add peanut oil and chopped chives to the pot and stir-fry the tomatoes over high heat, add an appropriate amount of warm boiling water, add a little raw soy sauce to remove the fishy after stirring well, add a small half spoon of salt, pour in the fried eggs and fry well over high heat to get out of the pot, sprinkle some green onions to decorate, and you can get out of the dish.

Prepare the ingredients, pour the eggs and half a teaspoon of salt into the bowl, beat the eggs, put in the green onion and a little water, stir well, heat the pot and pour in the rapeseed oil, pour in the egg liquid, do not turn to wait for the egg liquid to solidify, after the surrounding pan-fry is yellow, turn over the other side and fry until both sides are golden and full, wash the tomatoes and cut them into small pieces for later use, drip rapeseed oil into the pot, put the green onion and stir-fry the tomatoes over high heat, stir-fry the juice and drop in a little water, add 2 spoons of sugar, stir-fry well, and then drip in the raw extract to remove the fishy, add a little salt, Add the scrambled eggs and stir-fry evenly over high heat.

Tomato scrambled eggs is a very common home cooking, generally the eggs are beaten first and add a little salt, and then the tomatoes can be sliced or diced, the practice is to first scrambled eggs cooked and then fry the tomatoes until the water, tomatoes fried out of the water and then put the knife scrambled eggs and appropriate seasoning and stir-fry a few times out of the pot and put on the plate, according to personal preferences add green onions, coriander, etc.

Method. The first step is to cut the beef tomatoes into small cubes, shred the onion, slice the mushrooms, and chop the shallots into green onions for later use.

Step 2: Add olive oil, stir-fry onions and mushrooms in a hot pan to bring out the fragrance, and then add tomato cubes and stir-fry lycopene.

Step 3: After stir-frying, add boiling water, boil soft tomato pieces, then add sugar and the protagonist Heinz tomato sauce and stir-fry evenly, then add the beaten egg mixture, stir slightly, wait for the eggs to be cooked, and then sprinkle with chopped green onions to complete the home-style favorite tomato scrambled eggs.

How should scrambled eggs with tomato be cooked? Then I make tomato scrambled eggs is to beat the eggs, stir the tomatoes and cut them, will start the pot to burn the oil, spread the stirred eggs into cakes, pan into pieces, and then there is oil at the bottom of the pot, pour in the cut tomatoes, stir-fry the red eggs, add salt and green onions, stir-fry and get out of the pot, very delicious, yes, add a little sugar in the middle.

How to make scrambled eggs with tomatoes, first prepare two eggs and two tomatoes, beat the eggs into a bowl, wash the tomatoes and cut them into small pieces and light the fire. Put oil in a pan, scramble the eggs first, then pour out the eggs, then fry the tomatoes, and fry the tomatoes to get juice and pour in the eggs. Add seasoning and you're ready to go.

Actually, tomato scrambled eggs are very easy to make, is to wash the tomatoes, that is, wash the tomatoes, cut them, and then fry the eggs and put them there, and then put oil in the pan, and then put the tomatoes in the pan and fry them, and after they are fried for a while, then put in the eggs.

First wash the tomatoes, cut them into small pieces for later use, then stir up two to three eggs, put them in the pot and fry them into egg pieces, then put in the tomatoes until the red sand of the tomatoes is fried, add salt chicken essence, add a little water, and wait for the skin of the tomatoes to be boiled and rolled up to get out of the pot.

In fact, when we make tomato scrambled eggs, we should first fry the eggs in the pot, and then re-put the oil in the pot, fry the tomatoes with tomatoes and fry the tomato sauce, and then put the scrambled eggs down and stir-fry, and then add condiments to start the pot, so that the scrambled tomato scrambled eggs taste very delicious and very authentic.

Tomato scrambled eggs are like this, first peel the tomatoes and cut them into small pieces, then break the eggs and stir, then prepare some ingredients such as green onions and ginger, put oil in the pot to beat the meat, stir the eggs and put them aside, put oil in the pot, fry the tomatoes, and then put them together with the eggs and add salt and sugar.

Tomato scrambled eggs can break the eggs, break up the pot to burn oil, put the eggs in the pot and fry, fry until a minute has been set, then put the cut tomatoes in the pot and add some chopped green onions.

1.Knock the eggs into a bowl, add an appropriate amount of salt, and add about one-third of the water of the egg mixture (no water is added to the egg liquid when the old people make this dish).

2.Stir the egg mixture well, be sure to stir quickly so that the egg whites and yolks are well mixed.

3.Wash the tomatoes and slice them and then cut them into small pieces, the smaller the better. Tomatoes here do not have to be peeled, the content of lycopene in the skin.

4.Heat the oil in a hot pan, the oil should be appropriately more, low heat, pour in the egg wash after the oil is hot, and do not touch it for the time being.

Wash the tomatoes, cut them into cubes and place them on a plate. Heat the oil and fry the eggs first. Then put the tomatoes in it and stir-fry them up and down for three minutes.

Tomato scrambled eggs, should be so delicious, first scramble the eggs and put them aside, pour oil, sixty percent oil temperature, put in the tomatoes and fry into a paste, add the scrambled eggs, put salt, stir-fry a few times. This fried is delicious.

If you want to make tomato scrambled eggs, you should first scramble the eggs, put them on a plate for later use, and then fry the tomatoes until they are seven ripe, put in the scrambled eggs, and then continue to stir-fry for a minute or two to get out of the pan.

I think the easiest way to do this is to scramble the eggs first, then fry the tomatoes again, and then mix them together, and I think it will be delicious.

How do you cook scrambled eggs with tomatoes? In general, I think that the tomato scrambled egg hair should be scrambled with tomatoes first, then scrambled with eggs, and then scrambled with eggs. Put the rice in it and you're done.

Stir-fry the two separately and then fry them together.

4 eggs, 2 tomatoes, a little sugar, a little water, an appropriate amount of oil, and an appropriate amount of salt.

The first trick is to control the ratio of eggs and tomatoes, when making this dish, if you want to fry this dish deliciously, the ratio of tomatoes to eggs should actually be controlled, too few tomatoes, no excess juice, scrambled tomatoes and eggs may not be very delicious, and it will also make the eggs particularly dry and greasy, but too many tomatoes are too juicy, and it may affect the taste of the eggs, so the ratio of tomatoes and eggs should be distributed, generally according to 1:1 ratio is best.

The second trick is to add table salt to the eggs. There are many people who may wait until they are about to fry this dish before adding some edible salt, which may make the eggs not taste very good, so the correct way should be to add some edible salt to the eggs when stirring them, and add edible salt to the bowl after the eggs are beaten into the bowl and stir them evenly with chopsticks, and you can also add some warm boiled water to the egg liquid, which can make your scrambled eggs more tender, and you should also pay attention to it when scrambling eggs, the oil temperature must be controlled, The eggs do not need to be stir-fried for too long, as long as they are solidified, they are stirred and put on a plate immediately, and the eggs are not scrambled for a long time.

The third technique is to add a little sugar, you can add some white sugar when making this dish, adding white sugar is mainly to neutralize the sourness of tomatoes, and it can also enhance the umami, which will make the taste of the dish better.

The fourth tip is to choose ripe tomatoes. The choice of tomatoes is actually a more important point, if you want to make yourself fried this dish juicy, you should choose ripe tomatoes, some tomatoes may not be ripe at all, after cutting will find that there is not much juice at all, and you can't fry the water.

The fifth trick is to put salt at the end. When stir-frying this dish, you should wait until the last out of the pot to put salt, remember not to put salt in advance, otherwise the dish will not be delicious, when ready to come out of the pot, you can also sprinkle some green onions.

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.

Method: 1. Beat the eggs evenly, 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 targeted. 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.

Personally, I think it would be nice to put a little sugar, just a little. Because some tomatoes will be very sour, this will neutralize some of them, and the taste of the dish will be fresher.

1 Crack the eggs into a bowl, add salt and beat well with chopsticks;

2 When the oil is hot, stir-fry the eggs and remove them from the pan when cooked;

3 Wash the tomatoes and blanch them with boiling water, peel them, slice them, and stir-fry;

4 Add the scrambled eggs, add salt and a pinch of sugar to taste. Material:

Eggs, tomatoes, salt, monosodium glutamate, sugar.

First, crack the eggs into a clean bowl and stir well, mixing the egg whites and yolks together. After washing the tomatoes, slice them (some people will cut them into pieces, but I personally feel that this is detrimental to the taste and aesthetics). Once the wok is hot, pour in the appropriate amount of cooking oil, as eggs are more oil-intensive, you can put more of them, but you can also quantify them according to your personal taste.

When the oil is hot, slowly pour the beaten eggs into the pan, stir-fry until all are golden brown, add a pinch of salt to let the salty taste into the eggs, add the tomatoes, continue to stir-fry for about 2 minutes, add a little salt. Add another half bowl of water, cover the pot and simmer for one minute, add an appropriate amount of monosodium glutamate, flip 2 3 times, turn off the heat, and remove from the pot.

Scrambled eggs with tomatoes, also known as scrambled eggs with tomatoes, is an ordinary popular dish in many ordinary people's homes. The cooking method is simple and easy to learn, and the nutrition is reasonable. It is rich in vitamins and contains a moderate amount of protein.

Tomatoes must be fried soft and rotten in the eggs, and put some sugar to make them more flavorful.

Tomato scrambled eggs, tomato or egg first.

Scrambled eggs with tomatoes can also be eaten with ordinary ingredients to create a sense of happiness.

Remember to scramble eggs before tomatoes.

1. Materials.

5 tomatoes, 5 eggs, 1 green onion, appropriate amount of oil, 1 tablespoon of salt, a pinch of sugar.

Second, the practice. 1.Beat the eggs with a pinch of salt.

2.Wash the tomatoes and cut them into cubes.

3.Cut the green onion and set aside the white onion separately.

4.Heat the oil in a hot pan, pour in the eggs to set a little, add the green onions, stir-fry a few times, cut into pieces with a spatula, and put on a plate for later use.

5.Leave the bottom oil in the pan, pour in the tomato cubes, add a spoonful of salt, and stir-fry over medium-low heat until the tomatoes are soft and juiced.

6.Pour in the eggs, add a little sugar and chopped green onions, stir-fry evenly, and then remove from the pan.

1. The specific method and ingredients of tomato scrambled eggs: 200 grams of tomatoes, 2 eggs, 3ml of cooking wine, 5ml of oil, 3 grams of salt, and 1 small handful of chopped green onions.

Second, the specific method of tomato scrambled eggs:

1. Wash the tomatoes and cut them into cubes.

2. Crack the eggs into the bowl, and the key step is coming.

3. Add a little cooking wine, water, and a little salt to the eggs, and then stir the eggs in one direction, so that the eggs taste better.

4. Pour in the beaten egg mixture into the hot oil in a hot pan and stir-fry, and quickly put it out after forming it slightly.

5. Heat the pan again and pour the oil, stir-fry the green onions, waft out the fragrance, and then add the tomatoes and stir-fry.

6. After the tomatoes are soft and the soup flows out, add the formed eggs.

7. Put salt before cooking, because there is a little bit of egg liquid in it before, so it should be slightly less than when stir-frying.

8. Remove from the pot, put it on a plate, and then cut some green onions to decorate.

3. Cooking skills.

1. Adding cooking wine and water when stirring the egg liquid can remove the fishy smell of the eggs, and will make the scrambled eggs fluffier and taste better.

2. After the eggs are formed, they must be served quickly, because they will be put into the pot for the second time later, and the eggs will not taste good when they are old.

3. The home-cooked method of tomatoes is generally not peeled, if you pay attention to appearance, you can peel it in advance: scald it with boiling water, it is easy to remove.

4. It is recommended not to put tomato sauce, which contains a little preservative, but it is better to come naturally.