How to scramble eggs with tomatoes is delicious, how to scramble eggs with tomatoes is delicious

Scrambled eggs with tomatoes].

List of ingredients - 1 tomato (about 200 grams), 3 eggs (about 150 grams), 2 chives, salt and warm water.

Cooking steps] Select fresh tomatoes, red and full, medium size, choose one to make tomatoes and scrambled eggs. After cleaning, cut a cross knife on the surface of the tomatoes, pour it with boiling water for 30 seconds, or put it in boiling water for about 10 seconds, easily tear off the skin, cut into 2 cm cubes (not too small, otherwise it will be easy to form when fried), put on a plate and set aside. Meanwhile, finely chop the chives.

Once the tomatoes are ready, the egg mixture is next. Crack the eggs into a bowl, add 3 tablespoons of warm water (measured by the small spoon we usually drink in soup), and stir quickly in one direction, the state with more bubbles is best. The temperature of the warm water should not be hot (relatively mild, cool and white), so that the scrambled eggs are fluffy and tender, and they are very delicious.

After cleaning the pot, boil the water in the pan, add a spoonful of oil, and when it is heated to six to seven percent (there is a slight smoke), shake the body of the pot to let the oil moisten the bottom of the pot. Pour in the egg mixture. Gently shake the pot back and forth, observe the changes of the egg liquid, turn over the surface after the surface is completely solidified and formed, and quickly break up into egg pieces with a spatula (the block should not be too small, otherwise the fried appearance is not beautiful enough).

Remove the eggs and leave the bottom oil in the pan.

Without adding additional oil, pour in the tomatoes, quickly stir-fry them over medium heat until the tomatoes are soft and the water comes out, and cook until the soup becomes thick. Taste the sweetness and sourness of the soup, if you like to eat a little sour, you can add some vinegar, and of course, if you like sweetness, you can also add sugar. Pour in the eggs and fry well, add an appropriate amount of salt when out of the pot, and sprinkle some chopped green onions to increase the flavor and color.

A dish of [scrambled eggs with tomatoes] with full color and flavor is served, the eggs are tender and delicious, the tomatoes are moderately sweet and sour, and the whole dish is fragrant and delicious, and children love to eat it.

To make this dish, the ratio of tomatoes to eggs should be well controlled. The ratio of tomatoes to eggs is about the same, less tomatoes, the scrambled eggs are drier, affecting the taste, more tomatoes, too much juice, too sour taste.

Beat the eggs and remember to add some water, and it must be lukewarm. The amount of water (measured by the spoon) and the number of eggs are in a ratio of 1:1, and the eggs are beaten sufficiently.

The water should be lukewarm, which can make the eggs fluffy, increase in size, and have a tender taste. Cold water does not have this effect, and too high the water temperature will blanch the eggs.

Whip the eggs a little harder and faster. Bubble up enough to make the whole bowl of eggs larger. Eggs are more fluffy when frying eggs, and the whole egg is more tender.

Fry the eggs in hot oil quickly. Heat the oil first to moisten the pan so that the eggs don't stick to the bottom of the pan when frying the eggs. Secondly, the oil temperature should be high enough, high oil temperature can make the egg liquid expand in a short time, cook quickly, and keep the egg tender and smooth, if it is a low oil temperature, there is no such effect, on the contrary, the egg is still a little fishy.

Stir-fried tomatoes should not be fried over high heat, but should be fried quickly over medium heat. Tomatoes contain a large amount of lycopene, which is a very beneficial element for the human body and can only be fully released when the temperature is low at medium to low temperature. When stir-frying, it is necessary to ensure that the juice comes out sufficiently, so that it can be effective.

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

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

3. Slice the tomatoes after washing, and then cut them into small pieces, the smaller the better. The tomatoes here do not have to be peeled, and the content of lycopene in the skin is very high, so if you don't like the taste of the tomato skin, you can pick out the skin after frying.

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

5. When the egg liquid is gradually solidified and not completely solidified, use chopsticks to break up the eggs, and the natural shape of the egg pieces will be formed, and the eggs will be scrambled and put out for later use (don't scramble the eggs for old).

6. Restart the oil pan, this time with less oil, pour in the tomatoes, and stir-fry over medium heat.

7. Stir-fry the tomatoes, stir-fry the red oil, add a little sugar and stir-fry well. Adding sugar can make the dish more layered in texture and have a better aftertaste.

8. After all the tomato soup is stir-fried, pour the scrambled eggs into it, stir-fry it quickly, and then turn off the heat.

9. The soup of tomatoes wraps the eggs, and the flavors are blended together, which is nutritious and appetizing and refreshing.

Must-see tips]:

1. When buying tomatoes, you should choose round red juicy ones, it is summer, and tomatoes are basically naturally ripe, but it is not excluded that there are hormones used, and tomatoes with sharp edges should not be bought. The redder the tomatoes, the higher the lycopene content in them, so red tomatoes have a higher nutritional value than pink ones.

2. When scrambled eggs or chicken soup are not assembled, there is no need to put seasonings such as monosodium glutamate and chicken essence, because the eggs themselves are full of umami, and then putting chicken essence and monosodium glutamate is a snake to add to the snake.

3. This scrambled egg with tomatoes is enough as long as there is oil, salt and a little sugar in the condiment. Some people are accustomed to putting some green onions and ginger in the pot, it is not necessary, tomatoes meet eggs, and their own umami precipitation and original flavor; Some people are not used to putting sugar, which is a matter of eating habits, but if you put less of it, the texture and taste of this dish will be richer, so you might as well try it and make a comparison.

4. In order to make this dish look more beautiful, you can sprinkle some chopped chives on the plate to garnish.

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.

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

How to cook scrambled eggs with tomatoes?

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

Scrambled eggs with tomatoes, delicious and delicious.

Scrambled eggs with tomatoes have a different taste.

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

Scrambled eggs with tomatoes explained in detail.

Scrambled eggs with tomatoes making tutorial.

It is said that the simpler the home-cooked dish, the more difficult it is to make, and the home-cooked dish of scrambled eggs with tomatoes is no exception. Underneath the seemingly simple steps, there are actually a lot of tricks hidden that we need to master. When making this dish, many people will use some wrong methods in the process of making it, so let's take a look at the correct way to make this dish, which I learned from the chef.

It only takes two minutes to correct these wrong steps and make a delicious scrambled egg with tomatoes for the family.

Scrambled eggs with tomatoes].

Ingredients: Eggs, tomatoes, salt, cooking wine, cooking oil, pepper, chopped green onion.

Methods and Steps].

1. Prepare a small bowl and beat 5 eggs into it. Then add a spoonful of salt and an appropriate amount of water to the eggs, so that the eggs will be more fluffy and soft, and the flavor of fragrant salt will be added. Finally, two spoonfuls of cooking wine should be added to the eggs, and the addition of cooking wine can play a good role in removing the smell of the eggs and making the eggs more fragrant and tender.

Then prepare a pair of chopsticks, beat the eggs until they are foamy, and set aside the egg liquid.

2. Prepare two tomatoes and cut them in half, remove the stems of the tomatoes, and then cut the tomatoes into small pieces for later use. Then heat the oil, add a small spoon of cooking oil to the pan, wait until the oil temperature is 8 hot, pour the prepared egg liquid into the pan, and fry it over high heat. After putting the egg liquid in the pan, it will quickly become fluffy due to the addition of water, and it looks particularly tender.

Once the eggs are fried, set aside.

3. Reheat the oil, add a little cooking oil to the pot, wait until the oil temperature is 5 hot, put the chopped tomatoes into the pot, and add a spoonful of salt and a little pepper, stir-fry evenly. When the tomatoes are stir-fried to get juiced, return the prepared eggs to the pot, add a pinch of chopped green onions, stir-fry them over high heat to evenly absorb the flavor, and a fresh and tender tomato scrambled eggs is ready. Have you learned the correct way to make scrambled eggs with tomatoes?

Tips] 1. When frying the egg liquid, you must remember to add an appropriate amount of water to it, as the addition of water can make the eggs quickly fried to fluffy during the frying process at high temperature.

2. When preparing tomatoes, if the skin of the tomatoes is too thick, the skin of the tomatoes should be removed, so as not to affect the taste of the scrambled eggs with tomatoes.

3. Scrambled eggs with tomatoes are the best way to eat them while they are hot.

Scrambled eggs with tomatoes].

Steps:1Ready to washTomatoesAfter cleaning, put the two cross-shaped knives into the casserole, pour 90 degrees boiling water, cover the lid and blanch for one minute, so that it is easy to peel.

2.At this time, take a small basin, beat in a few eggs, add a few drops of white vinegar to remove the smell and flavor, and then stir well with chopsticks.

TomatoesAfter scalding, we peel off the skin.

4.Then cut it from the middle, remove the roots, cut it into small pieces, and put it in a small basin.

5.Next, cut a little of the ingredients, half a green onion from the middle, then cut into green onions, cut and put in a pot.

6.One shallot, also cut into chopped shallots.

Once the ingredients are ready, we start cooking.

7.Heat a wok and add a spoonful of cooking oil to slide the pan and stir-fryEggsIt is not easy to stick to the pan, first heat the oil, and pour out the oil until it smokes.

8.Add a little cool oil, pour in the egg mixture, and gently push with a spoon.

9.putEggsAfter stirring until it is set, the egg should be scrambled a little bigger, and after the egg is cooked, it will be put out for later use.

10.Add a little cooking oil to the pot and stir-fry with chopped green onions until fragrant.

11.After stir-frying until fragrant, pour inTomatoesContinue stir-frying to bring out the juice in the tomatoes.

12.Begin to season, add salt, and add a littleWhite sugarNeutralizationTomatoesThe sourness, then stir to dissolve.

13.Then pour inEggsStir-fry a few times in a row so that the eggs absorb the soup from the tomatoes.

14.After the soup is tightened, you can turn off the heat and start the pot, then put it on a plate, and finally sprinkle a little green onion to garnish, which is deliciousScrambled eggs with tomatoes].It's done.

Ingredients: Tomatoes.

1 (large).

3 eggs. Excipients garlic.

3 white cloves shallots.

A few seasonings. Refined salt 3g

Appropriate amount of chicken bouillon. 3g sugar

A pinch of white vinegar. Sour and salty taste stir-fry process.

Ten minutes takes time.

Easy difficulty. Steps to prepare scrambled eggs with tomatoes.

Tomato scrambled eggs Preparation steps: 1 1 Tomato peel and cut into hob pieces.

Steps to make scrambled eggs with tomatoes: 2 2 eggs add a little salt, a little white vinegar to remove the smell, and beat.

Steps to prepare scrambled eggs with tomatoes: 3 3 garlic cloves, sliced.

Steps to make scrambled eggs with tomatoes: 4 4 Add wide oil to the pot, add the egg mixture when it is hot for eight or nine minutes, gently sprinkle it with chopsticks, and put it out after it is cooked.

Steps to make scrambled eggs with tomatoes: 5 Add a little cooking oil to the pot, add garlic slices and shallots to stir-fry until fragrant.

Steps to make scrambled eggs with tomatoes: 6 6 Add tomatoes and stir-fry for a while.

Steps to prepare scrambled eggs with tomatoes: 7 7 Start seasoning, add sugar, refined salt, and stir-fry.

Steps to prepare scrambled eggs with tomatoes: 8 8 Add the scrambled eggs at the end.

Steps for scrambled eggs with tomatoes: 9 9 Add a little chicken essence, stir-fry and mix evenly.

【Ingredients】: 2 tomatoes, 3 eggs, appropriate amount of chives.

Ingredients: cooking oil, a pinch of salt, a pinch of dark soy sauce, chopped green onion.

2. Draw a cross knife on the surface of the tomatoes, pour an appropriate amount of boiling water, and let it stand in boiling water for 10 minutes.

3. Let's beat the eggs first, beat three eggs, and then quickly break it up with chopsticks after the eggs are beaten into the bowl, and keep stirring in one direction.

4. Cut the chives into long sections, cut them and set them aside for later use.

5. Take out the blanched tomatoes and peel off the skin. Cut into small pieces for later use, tomatoes are rich in a lot of vitamins, not only whitening, but also very good for the body when eaten regularly.

6. Pour an appropriate amount of cooking oil into the pot, pour in the egg liquid after the oil in the pot is hot, and use high heat at this time.

7. After the eggs are scrambled, put them out for later use, and the time should not be too long, because the eggs are easy to fry old.

8. Pour a little oil into the pot, then put the green onion into it and stir-fry until fragrant.

9. Add the tomatoes, stir-fry over high heat, stir-fry.

10. Add a pinch of salt when the juice comes out. Add a little dark soy sauce and continue to stir-fry for another minute.

11. When the juice increases, add the eggs and stir-fry over high heat for one minute to allow the eggs to fully absorb the soup from the tomatoes.

12. Out of the pot, sprinkle a little chopped green onion at the end, and a very delicious scrambled egg with tomatoes is ready.