How to scramble tomato eggs is delicious and simple

Here's how:

1. Clean the tomatoes first, halve, then cut them in the middle, and then cut them horizontally into even pieces. Beat the eggs into a bowl and stir them, and add some water when stirring the egg mixture, so that the scrambled eggs taste more tender.

2. Scramble the eggs first, add a small amount of oil to the pot, pour the egg liquid into the pot, stir-fry it with a spatula a few times after setting, and put it on a plate for later use. In this way, the eggs are large, and the fishy smell of the eggs is no longer scrambled until 7 ripe.

3. Cut some chopped green onions and garlic slices, start another pot, pour in an appropriate amount of oil, and heat the oil at a temperature of 5.

4. Put in a handful of peppercorns to fry the fragrance and then remove it, which is a key step to improve the taste.

5. After removing the peppercorns, add chopped green onions and garlic slices to the pot, the garlic is fragrant, and pour in the tomatoes.

6. Then add a small amount of sugar and stir-fry the soup, the sugar can improve the freshness and will not make the tomatoes taste sour, fry until the tomato soup is more, and then pour in the scrambled eggs in advance.

7. Stir well with a spatula so that the eggs are completely integrated into the tomatoes, and add an appropriate amount of cooking wine to remove the smell. In this way, the scrambled eggs with tomatoes are not only the right size of the eggs, but the soup of the tomatoes will also be absorbed by the eggs, so the eggs will be tender and delicious without fishy smell.

8. Thicken the tomato soup, add an appropriate amount of salt, turn off the heat and stir-fry evenly, and put it on a plate.

Scrambled eggs with tomatoes are delicious and easy to make as follows:Ingredients: 2 eggs, 2 tomatoes, 2 cloves of garlic, 1 tablespoon of oyster sauce, 1 tablespoon of tomato paste, a pinch of salt, a pinch of chopped green onion, and an appropriate amount of vegetable oil.

Steps: 1. Wash two tomatoes and make a cross knife on the top of the tomato.

2. Put the tomatoes in boiling water for 20 seconds, remove and peel off the skin.

3. Cut into pieces for later use.

4. Finely chop the garlic and set aside.

5. Beat two eggs. Heat the pot, add a little oil, pour in the egg mixture, stir-fry and scatter, and serve.

6. Add a little vegetable oil and heat it, fry the minced garlic over medium heat, pour in the tomato pieces, stir-fry for 20 seconds, and the soup will appear.

7. Then add the oyster sauce.

8. It is best to add scrambled eggs and stir-fry evenly to get out of the pan.

9. Sprinkle with chopped green onions, and a delicious tomato scrambled egg is ready.

Here's how to make a delicious scrambled egg with tomatoes:Ingredients: eggs, tomatoes, rapeseed oil, chopped green onions, salt, sugar, light soy sauce, water.

Tools: bowls, chopsticks, woks, knives, spatula, spoons, plates.

1. Pour the eggs and half a teaspoon of salt into a bowl, beat them with chopsticks and add a little chopped green onion and water and stir well.

2. Heat the wok, add rapeseed oil and then pour in the egg mixture, being careful not to turn it.

3. Turn on medium-high heat, turn over after the egg liquid solidifies and the surrounding area is browned, and then serve after frying until browned.

4. Wash the tomatoes and cut them into small pieces for later use.

5. Add rapeseed oil to the pot, stir-fry the chopped chives after the oil is hot, add the tomatoes and stir-fry over high heat. Takameino.

6. After stir-frying the juice, drop a little water, add 2 teaspoons of sugar, stir-fry well, add a little raw soy to remove the fishiness, and then add a small half spoon of salt.

7. Finally, pour in the fried eggs over high heat, fry well with a spatula, and put them on a plate.

Scrambled eggs with tomatoes are a classic home-cooked dish, and here's a simple and delicious way to make it:

Ingredients: Eggs: 3 pcs.

Tomatoes: 2 pcs.

Green onions, ginger and garlic: to taste.

Salt: to taste. Cooking oil: to taste.

Steps:1Preparation: Wash the tomatoes and cut them into small pieces for later use. Finely chop the green onion, ginger and garlic and set aside.

2.Scrambled eggs: Crack the eggs into a bowl, add a pinch of salt and stir well with chopsticks or a fork.

3.Stir-fry: Add an appropriate amount of cooking oil to the hot pan, after the oil is hot, add green onions, ginger and garlic to stir-fry to make a fragrance, then pour in the egg liquid, quickly spread it with a spatula, and fry until the eggs solidify into pieces.

4.Add the tomatoes: Add the chopped tomatoes to the pan and stir-fry well so that the tomatoes and eggs are well combined.

5.Seasoning: Add an appropriate amount of salt and continue to stir-fry evenly so that the seasoning evenly penetrates into the tomatoes and eggs.

6.Stir-frying: After stir-frying, turn off the heat and serve on a plate.

You can add a little sugar or chicken essence according to your personal taste to increase the umami flavor of tomato scrambled eggs.

If the taste is more tender, you can add a little water dust or milk to the eggs.

The delicious and simple tomato scrambled eggs are made as follows:

Tools Ingredients: tomatoes (tomatoes), eggs, green onions, sugar, salt, water, cooking oil, whisks or chopsticks, bowls, pots, spatulas (spoons), plates.

1. The ingredients of this dish are very simple, you can prepare 2 naturally ripe tomatoes and 3 eggs in advance, and you can also have some shallots and sugar for silver.

2. Add an appropriate amount of water to the pot and bring to a boil, mark the tomatoes with a cross knife, then put them in boiling water and blanch them until the tomatoes are warped, take out the skin and cut it into small pieces, the smaller the cut, the better, and then cut the shallots into chopped green onions for later use.

3. Knock the eggs into a bowl, add a small amount of salt, and beat them with a whisk (chopsticks are also OK) until the egg white and egg liquid are completely integrated, and then beat them until there is a layer of fine crushed foam on the surface of the egg liquid.

4. Heat the wok on medium heat until the palm of the palm is hot to imitate the banquet, add cooking oil and burn until the oil is hot, pour in the egg liquid after the oil is hot, and when the egg liquid is gradually solidified and not yet finalized, quickly break up the eggs with chopsticks, stir-fry and roll down to serve it out for later use.

5. Add a small amount of cooking oil to the pot again, add the chopped green onion over low heat after the oil is hot, pour in the tomatoes and stir-fry until the tomatoes become soft and sandy, add a little sugar and stir-fry well.

6. Pour in the scrambled eggs and stir-fry evenly, add an appropriate amount of salt to taste, stir-fry to taste, turn off the heat, and the nutritious and appetizing tomato scrambled eggs are ready.

Serve 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, we 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 regarded as the eggs are beaten.

Step 3: When scrambling eggs, add moderate oil and hot oil. 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.

Tomato scrambled eggs, it looks simple, but there is actually a deep knowledge. It contains the knowledge of the universe, the world, life, being a human being, etc., so it must be carefully fried.

1. Wash the tomatoes and set them aside, and open the eggs and put them on a plate (the plate on which the dish is held).

2. Put a little salt in the egg, a little is enough. Be sure to mix well with a spoon or chopsticks.

Finish. 3. Heat the pan and add oil. (You must put more oil, that is, the oil used for this dish is put here) and then heat the oil (the smoke is thicker, but don't burn).

4. Put the eggs on the plate into the pot, immediately bring the pot down and stir with a spoon, because there is a lot of oil and it is very hot, it is easy to blanch the eggs into egg drops. At this time put the eggs on a plate.

5. Finely chop the tomatoes, the more chopped the better. Pour the excess oil from the eggs back into the pan (not much, the pan is already full of oil at this time).

6. Heat, put a little green onion when the smoke just appears, and then immediately put the tomatoes in. At this time, you have to be patient to boil the tomatoes, boil the tomatoes into juice, and it is best to use chopsticks to clip out the tomato skin.

7. Put the eggs in a pot and mix them with the tomatoes slightly.

A very delicious dish of scrambled eggs with tomato is made.

Note: Don't use shallots, use chopped green onions, but Hangzhou people don't eat green onions, which is a pity.

The eggs must be tender, and the tomatoes must be boiled into juice.

Ingredients: 3 eggs, 50 grams of tomato paste, 100 grams of peanut oil, 10 grams of water starch, 1 gram of pepper, 1 gram of wine, 2 grams of salt, grams of monosodium glutamate, a little sesame oil (

Operation: Beat the eggs in a bowl.

Put a stir-fry spoon on a high fire, add peanut oil, inject the egg liquid into 60% heat, fry into large slices and pour out.

Put the spoon on the hot fire, add peanut oil, fry the tomato paste, stir two or three times, add cooking wine and salt, fry until the tomato dad is foaming, add monosodium glutamate and water starch to thicken, and then pour in the egg when it is foaming, remove the pepper, and pour a little oil to serve.

Material. 1 tomato, 1 egg, 1 teaspoon sugar, 1 2 teaspoons light soy sauce.

Method. 1. Peel the tomato and cut it into cubes.

2. Knock the eggs into a bowl, add a little water and stir them into egg liquid, so that the eggs will be more tender.

3. Pour 1 teaspoon of oil into the pot without sticking, and wipe the bottom of the pot with paper to make the bottom of the pot slightly oily.

4. Light a low heat, after the pot is warm, pour in the egg mixture, and quickly stir with a spatula to fry the egg liquid into osmanthus-shaped broken egg flowers.

5. Pour the tomato cubes into the pan and slowly stir-fry until the tomatoes are soft and rotten into a sauce.

6. Pour in a little sugar and a little light soy sauce to taste.

Tomato scrambled eggs are tomatoes and eggs as the main ingredients of home cooking, its cooking method is simple and easy to learn, the nutrition is reasonable, it is a dish with color and flavor, refreshing, appetizing, rich in nutritional value, in line with the taste of the public, is an ordinary public dish in many people's families, I believe that many people like this dish very much. But many friends make scrambled eggs with tomatoes, which is either sour or sweet. A seemingly simple dish, in fact, requires attention to detail.

Tomato scrambled egg method:

1.Ingredients: 2 tomatoes, 3 eggs, 1 green pepper, 4 chives, 3 cloves of garlic, salt, monosodium glutamate, the above ingredients can be added according to personal taste.

2.Beat the eggs in a bowl and set aside.

3.Cut the naturally ripe tomatoes into small pieces, cut the peppers into small slices, cut the chives into sections, and chop the garlic.

4.Heat the pot, pour in an appropriate amount of oil, burn until it is hot, the oil temperature is 180-220 degrees, the oil surface has light smoke, calm, and there is a sound when stirring with a hand spoon. Pour in the eggs, the oil temperature at this time can quickly cook the eggs into a fluffy omelet, the taste is good, fry on one side and turn the other side, then cut the eggs into small pieces with a stir-fry spatula and put them on a plate for later use.

5.Cut the green pepper and put it in the pot and stir-fry for 30 seconds, then add the tomatoes and stir-fry for 20 seconds, add the fried eggs, add the garlic and stir-fry a few times, add salt and monosodium glutamate, fry for half a minute, add the chopped green onions, stir-fry a few times and you can get out of the pot.

Simple, a few steps to teach you to learn, tomatoes are rich in carotene, vitamins B and C, especially vitamin P content is the highest in vegetables. Although eggs are rich in protein, they have many health benefits.

Scrambled eggs with tomatoes.

Ingredients: eggs, tomatoes, chopped green onions, salt, cooking oil, tomato paste, monosodium glutamate Step 1, tomatoes wash and cut into pieces, and beat the eggs.

2. Turn on the oil pan, add a little oil, put the tomatoes and stir-fry. When the tomatoes are out of the water and fragrant, add two tablespoons of tomato sauce and continue to stir-fry.

3. Take out the fried tomatoes, re-fry the eggs with an appropriate amount of oil, and fry them until they are just solidified, and then add the freshly fried tomatoes.

4. At this time, you can season it, add salt and monosodium glutamate and continue to stir-fry until the eggs are completely solidified.

5. Finally, add the chopped green onion and stir-fry a few times, remove from the pot.