How to make a plate of scrambled eggs with tomatoes and flavor

Ingredients: 2 tomatoes, 2 eggs, appropriate amount of fungus.

Method: 1. Wash and peel two tomatoes, cut them into pieces, wash the fungus after soaking, and beat two eggs.

2. Add oil to the pot. When the oil is hot, pour in the egg mixture and quickly disperse.

3. Put the eggs on a plate and set aside.

4. Add a small amount of oil to the pot. When the oil is hot, sauté the chopped chives. Pour in the tomatoes and stir-fry.

5. When the tomato soup becomes thicker, add the fungus and continue to stir-fry.

Tip: You can also sprinkle coriander before cooking.

Ingredients: 3 tomatoes, 2 eggs, 1 coriander.

Method: 1. Wash and peel the tomatoes and cut them into cubes.

2. Scramble eggs first: When the oil is hot, beat the eggs directly, stir them into small pieces, and put the eggs on a plate for later use when they are ripe.

4. Stir-fry the tomatoes again: When the oil is hot, fry the chopped chives, pour in the tomatoes and stir-fry.

5. When the tomato soup becomes thicker, add eggs and continue to stir-fry for half a minute, sprinkle in the coriander and remove from the pot.

Tip: Blanch the tomatoes with boiling water, the skin will be easily peeled off.

1. Wash and peel the two tomatoes, cut them into pieces, soak the fungus and wash them, and beat the two eggs.

2. Add oil to the pot. When the oil is hot, pour in the egg mixture and quickly disperse.

3. Put the eggs on a plate and set aside.

4. Add a small amount of oil to the pot. When the oil is hot, sauté the chopped chives. Pour in the tomatoes and stir-fry.

5. When the tomato soup becomes thicker, add the fungus and continue to stir-fry.

Tip: You can also sprinkle coriander before cooking.

Add sugar to taste before cooking, so that the taste of tomato scrambled eggs, sweet and sour, red and beautiful, out of the pot can put oil materials fresh, first fry the eggs fragrant, and then put the eggs, eat while hot I have a practice,

1. Scramble the eggs first, then put them on a plate for later use.

2. Stir-fry the tomatoes again, put the eggs in when they are seven or eight ripe, and add the green pepper (appropriate amount).

3. Add seasonings and add some sugar after cooking.

Put salt and sugar appropriately. Add a little more tomato sauce and the color is good.

Do not add MSG or chicken essence as it will spoil the flavor of the eggs.

Most people make scrambled eggs with tomatoes, all of which are fried first, then poured in tomatoes and stir-fried, seasoned and then refrigerated. This kind of behavior, either the eggs are too old, or the tomatoes are not too ripe, and they are not delicious at all. A seemingly simple dish can be regarded as honing real cooking skills.

Let me take a look at how the chef makes scrambled eggs with tomatoes.

My uncle, the head chef of the restaurant with an annual income of more than one million, told me that no matter how simple a home-cooked meal is, even if it is made every day, it needs to be done carefully. Scrambled eggs with tomatoes, tomatoes must be soft, eggs should be tender, and the taste should be moderately sour and salty. How?

In what order? That's the most important thing. 【Scrambled eggs with tomatoes】Prepare fresh tomatoes, eggs, chives, salt, sugar, and rice wine in advance.

Method] The selection of tomatoes is very important, if it is ripe, how to fry it is all hard. Naturally ripe tomatoes are not so evenly proportioned in tone, hard to the touch and soft to the touch, and have a more round appearance. Make a loan cut for the tomatoes, blanch them in boiling water for 2min, tear off the skin of the tomatoes after scooping them up, cut them into pieces and set aside.

Beat multiple eggs in a bowl, add an appropriate amount of salt and rice wine and mix well, you need to mix for 1min, so that the egg whites and yolks are mixed sufficiently, so that when you fry them, they can expand larger and have a smoother taste. Wash the chives and chop the shallots.

Pour an appropriate amount of oil into the pot, rotate the pot after the heat is hot, and use the heat to light it into the pot to prevent the eggs from sticking to the pan.

Mix the egg mixture twice and pour it into boiling oil and fry it. Do not move after putting it in the pan, the egg liquid will naturally surge, when the bottom end is fried until it is fixed, fry it into a lump with a spatula, turn off the heat and put it out.

Leave the bottom oil in the pot, put in the tomato pieces, add a little edible salt, stir-fry the tomato juice at a simmer, pour in an appropriate amount of cold water, pour in the scrambled egg pieces and stir-fry evenly after boiling, so that the eggs can digest and absorb the tomato juice.

Pour in an appropriate amount of water starch to thicken, add an appropriate amount of sugar to enhance freshness, turn off the heat after the juice is viscous, pour in an appropriate amount of sesame oil, sprinkle a handful of green onions, and the tomato scrambled eggs are ready.

The tomatoes are very soft, not sour at all, very delicious, and the eggs are also very smooth and tender, and they are very flavorful after absorbing the tomato juice, which is a rare side dish.

The chef has something to say] everyone can make scrambled eggs with tomatoes, why is the chef better than ours? The order is very important, if you scramble the eggs first and then pour in the tomatoes, when the tomatoes are scrambled, the eggs will become old and not so tender, and the following points are very important. It is right to scramble eggs first, but they should be served out after scrambling, not directly poured in tomatoes and scrambled.

Cut the ingredients and remove the end of the tomato. Beat the eggs. **Put cooking oil in the pan, a little more oil, because fried eggs need more oil.

When the oil is 90% hot, quickly take out a large spoonful of oil with a spoon, quickly pour in the prepared egg mixture, and then immediately pour the freshly filled oil on top of the egg liquid. Serve the eggs. Stir-fry the onions and garlic in the pan with the oil for frying the eggs until fragrant, pour in the tomatoes and stir-fry.

Pour the eggs into the pan and stir-fry for a short while, as the eggs are already cooked. Then turn off the heat, add the appropriate amount of salt and vegetables, and you can put it on a plate.

When making scrambled eggs with tomatoes, you should first scramble the eggs, then add the chopped tomatoes to stir-fry the soup, pour the eggs into it, and then add an appropriate amount of salt and chicken essence to taste.

Scrambled eggs with tomatoes seem very simple, but it is not easy to make, when the tomatoes are almost all turned into soup, and then put the eggs in the stew, so that the scrambled tomatoes and eggs are particularly delicious.

Tomato scrambled eggs is a dish fried with tomatoes and eggs together, speaking of tomato scrambled eggs, everyone may know, no one knows, it is the most common on the table of our people, and it is also a home-cooked dish that many friends never get tired of, the practice is very simple, almost every friend who can cook, for the dish of tomato scrambled eggs will be at hand.

Scrambled eggs with tomatoes, balanced nutrition, both protein and vitamins, is the perfect combination of protein and vitamins, sweet and sour taste, suitable for all ages, and is deeply loved by people. However, if you want to stir-fry a sweet and delicious dish, you still need to master some skills. So, how do you make it sweet and delicious?

First of all, the selection of tomatoes is particular, and it is best to choose tomatoes that are full, round, and naturally ripe, such tomatoes are ripe, sweet and sour, and juicy, even if they are eaten raw, they are delicious. Don't choose artificially ripened tomatoes, such persimmons are not only sour, but also have a hard taste, no juice, not to mention a strong tomato fragrance.

Secondly, because naturally ripened tomatoes have a lot of juice, it is best not to waste them during the cutting process, keep the whole tomato broth, and do not cut the tomatoes into too large pieces.

Third, before frying tomatoes and eggs, first fry the eggs and put them out, add a small amount of vegetable oil and green onions to the pot, fry the fragrance and then put the tomato pieces, stir-fry over low heat, fry all the soup of the tomatoes, and finally put in the scrambled eggs in advance, stir-fry quickly, if you like the taste is sweeter, you can add a little sugar, sprinkle a little salt and a little chives before the pot can be out of the pot, so that a sweet tomato scrambled egg is ready.

Tomato scrambled eggs this dish is not difficult, want to be sweet and delicious, the selection of tomatoes is the most critical, different taste of tomatoes, the taste of the fried dish is very different, in addition, the process of frying can add an appropriate amount of sugar, not only to soften the taste of the dish, but also a touch of sweetness.

The above is about "the simplest scrambled eggs with tomatoes, how to make them sweet and delicious?" I hope it will be helpful to you, thank you for reading, and see you in the next issue.

1.Crack the eggs into a bowl, add the right amount of salt, and add about one-third of the egg wash water (no water is added to the egg wash when the elderly make this dish), the purpose of adding water to the egg wash is to make the eggs softer. 2.

Mix the eggs well, be sure to stir well so that the egg whites and yolks are well mixed. 3.After washing the tomatoes, slice them first and then cut them into small pieces, the smaller the better.

Hot oil for hot pot, add an appropriate amount of oil, and when the heat is low, put the oil in the egg after it is hot, and do not touch it. 5.Heat the eggs until the eggs are gradually solidified, and after the eggs are completely solidified, use chopsticks to break the eggs, and the natural shape of the egg slices is formed, and then put them out for later use (do not scramble the eggs old).

6.Re-oil, this time with a little less oil, add tomatoes and sauté over medium heat. 7.

Sauté the tomatoes, stir-fry the red broth, add a little sugar, stir well, the purpose of adding sugar is to make the dish more layered and more delicious. 8.After all the tomato soup is scrambled, put the scrambled eggs in and stir-fry the tomatoes to blend the flavor with the eggs.

First of all, the skin of the tomatoes should be peeled off, and then the stir-fry time should be extended to thoroughly fry the tomatoes, so that they will be very flavorful and very good for rice.

You can cut the tomatoes into pieces, then scramble the eggs, mix the two evenly, and match them with a certain seasoning, or you can add some sugar to taste, so that you can make a sweet and delicious taste.

Be sure to choose native eggs, then be sure to choose some fresh tomatoes, break up the eggs, cut the tomatoes into small pieces, heat the oil, put the eggs in and stir-fry evenly, and then put them out, then add some base oil, stir-fry the tomatoes out of the soup, put the eggs that have just been scrambled in, add some salt, and add some sesame seeds to get out of the pot.

Scrambled eggs with tomatoes is a very common home-cooked dish, the main ingredients are tomatoes and eggs, eggs have high protein content, according to my practice, it can be out of the pot in 5 minutes, and it is sweet and sour, pay attention to details and taste doubled, The following gives you a detailed introduction to the practice of scrambled eggs with tomatoes.

1. Take 4 hen eggs, knock the eggs into a bowl, beat vigorously with chopsticks, stir the egg yolk and egg white until they are evenly mixed, point in a small amount of cooking wine, add cooking wine not only to remove the fish, but also make the eggs particularly tender, lubricated and refreshing;

2. Draw a cross on the skin with a knife on the tomatoes, pour boiling water, and after 2 minutes, you can peel them directly, cut them into slices, and set aside;

3. Preheat the pot, add oil, after the oil is hot, put the prepared eggs in, stir-fry, stir-fry, and set aside.

4. Start another pot, add oil, after the oil is hot, put in the green onion, then add the tomatoes, put in the appropriate amount of sugar, continue to stir-fry, the tomatoes come out of the sand, when the juice flows, put the eggs made in front of it, add the appropriate amount of salt, and stir-fry. Don't add water!

5. Continue to stir-fry for a while, and then remove from the pot! The delicious scrambled eggs with tomatoes are complete!

Note: 1. Put a small amount of cooking wine when beating eggs, which will make the eggs fishy and the eggs taste more tender, lubricated and delicious;

2. Stir-fried tomatoes must be put with white sugar, white sugar to enhance freshness, and the juice of tomatoes is fully released, and the sweet and sour taste comes out;

3. Remember not to add water, the scrambled eggs with tomatoes after adding water will become tomato egg soup.

<> one. First cut the tomatoes into cubes, put them in the pot over medium heat, heat the oil, you can cover the lid and turn the heat a little smaller, wait until the skin is a little separated, add a little water, add an appropriate amount of salt and sugar, and cook for five or six minutes to reduce the juice.

Two. Remove the tomatoes, add oil over medium heat, beat the eggs into them, and season with salt. When you see that the tomatoes are almost ripe, put them in again and stir-fry them a few times to get out of the pan.

Ingredients tomatoes, eggs, shallots, salt, oil, ginger, balsamic vinegar.

Steps: Prepare the materials first. Cut the tomatoes.

Beat the eggs: Crack the eggs into a bowl and stir well with the appropriate amount of salt.

Bring to a low heat and pour in the oil. Pour in the beaten eggs, stir-fry and set aside. Stir-fry again, pour in a little oil, add minced ginger and stir-fry until fragrant, add tomatoes and stir-fry, add sugar and salt, stir-fry evenly with black vinegar, and you can get out of the pot. You can put some green onions.

First prepare two tomatoes, then three eggs, then crack the eggs into a bowl and add a pinch of salt and stir well, then wash the tomatoes, remove the stems and cut them into hobs for later use. Heat the oil, add the egg liquid and stir-fry until golden on both sides, pour out the oil, add the green onion and garlic to stir-fry after the oil is hot, then add the tomatoes and stir-fry for about 3 to 4 minutes, the tomato juice is fully fried, the seasoning is put in the refined salt, monosodium glutamate, sugar, put in the fried eggs, stir-fry evenly, and the pot can be removed.

Scrambled eggs with tomatoes are a Taoist cooking, how to make it colorful, flavorful, and so on, let's see my heart for making this dish!

Prepare the following ingredients: eggs, tomatoes, garlic, vinegar, cooking oil, salt. Let's start making it!

1. Break the skin of the tomato tip with a cross knife, soak it in boiling water for 10 minutes, peel and dice it for later use.

2. Beat the eggs into a bowl, add a little salt and a little vinegar (add vinegar to make the eggs leave) and mix well, mince the garlic and set aside.

3. Heat the oil and pour in the eggs, set it a little and beat it slightly.

4. Heat oil in another pot, pour in tomatoes, add a little salt, stir-fry the soup, pour in eggs, pour in minced garlic and mix well.

If you know how to cook, what do you smell here? Egg tomato to taste! And garlic!