Do you have to peel scrambled eggs with tomatoes? Tomato scrambled eggs, how to cut tomatoes?

Scrambled eggs with tomatoes are a home-cooked dish that goes well with rice, the tomatoes are juicy and the eggs are soft and fragrant, and the taste is particularly delicious together. However, many of our friends, when making scrambled eggs with tomatoes, can't figure out whether tomatoes should be peeled or not, in fact, we make scrambled eggs with tomatoes at home, there is no need to peel them at all. So why is that?

Today, I'll share with you the correct way to scramble eggs with tomatoes, okay, I won't talk nonsense, and then I'll give you dry goods directly.

The first is the preparation of raw materials.

Two fresh tomatoes, three eggs, a little green onion, a little light soy sauce, a little salt, and a little sugar.

What follows is the process of making the dish.

1. First of all, let's remove the roots of two fresh tomatoes, cut them into small pieces for later use, everyone should pay attention, we make tomatoes and scrambled eggs at home, there is no need to peel them at all. Because the peeling in the restaurant is for the sake of beauty. And tomato peels also contain a lot of nutrients.

We should all keep this in mind.

2. Then let's beat three eggs into the empty bowl, add a little refined salt, stir it well, and then we cut the green onions into larger green onions, so that when stir-frying, the green onion flavor can be stronger, and then we start to make it on the fire.

3. First of all, let's heat the pot, add a little cold oil to moisten the pot, then pour out the hot oil, and then add a little cold oil. This is the key to scrambled eggs, non-stick pan, and then, let's pour the egg liquid into the pan and fry it and set it aside.

4. Then, let's clean the pot again, add a little base oil, put the green onion into the pot and fry it until golden brown, so that the fragrance of the green onion can be fried, and then, we will pour the cut tomatoes into the pot and stir-fry for a minute, fry the soup, after the soup is fried, we put the eggs into the pot, add a spoonful of refined salt, two spoons of sugar, and then stir-fry it evenly to get out of the pot and put it on the plate.

Next is the main point of preparation of this dish.

1. Scrambled eggs with tomatoes, there is no need to peel tomatoes at all, because we are making them at home, and tomato peels also contain a lot of nutrients, so we don't need to be beautiful like a restaurant, and then peel the tomatoes, which we should keep in mind.

2. Scrambled eggs with tomatoes, only chopped green onions can be placed in the ingredients, and remember not to put ginger and garlic. And when seasoning, add a spoonful of refined salt and two spoons of sugar, which is the seasoning method of authentic scrambled eggs with tomatoes, which we should also keep in mind.

Tomato scrambled eggs, of course, are to remove the skin of the tomato, which is more flavorful.

Tomato scrambled eggs, of course, drop the tomato skin, eat.

If you can, I suggest you go for the eggshells.

As follows: 1 scrambled egg with tomatoes.

Description: Everyone can make scrambled eggs with tomatoes, but it is delicious and difficult to make. Mainly caused by a few misunderstandings, I will explain in detail later.

Ingredients: tomatoes, eggs.

Ingredients: vegetable oil, salt. Note that there is no need to put chicken essence or monosodium glutamate in tomato scrambled eggs, because tomato scrambled eggs are eaten with the word "umami", and when tomatoes scrambled eggs, there is a precipitate of substances that form umami, and there is no need to put fresh monosodium glutamate or chicken essence.

This is also the reason why green onions, ginger and garlic are not put in this dish.

Producer Bucket Shooting Method:

1。Cut the tomatoes into pieces, they should vary in size, it doesn't matter what shape they are, open the eggs and put them in a bowl, beat well, and add a pinch of salt.

2。Put an appropriate amount of oil in the pot (when scrambling eggs, how much oil is very important, my experience is to put the equivalent of 2 3 of the egg liquid), when the oil is hot, (I will talk about how to judge the temperature of the oil in detail later), 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, causing the egg to be paste), use a rice spatula (also called a scrambling spoon) from the edge of the egg to gently enter, turn the egg over, fry it, When the color on both sides is golden color, take the eggs out of the pot (you can also not take it, but wait until you are proficient), at this time the pot should destroy the dates and some oil, turn the tomatoes into it, stir-fry a few times, because the tomatoes contain a lot of water, there will be water precipitation in the spare envy, at this time put the scrambled eggs in, put in a little salt, stir-fry a few times, out of the pot.

Preparation of scrambled tomato eggs:1. Slice the tomatoes, beat the eggs and put them in a bowl for later use;

2. Heat the oil, pour in the beaten eggs, fry until browned, and put in a bowl for later use;

3. Heat a little oil, pour in the tomatoes and stir-fry over high heat, add a little water and simmer for a few minutes until the juice is reduced;

4. Pour in the scrambled eggs, add an appropriate amount of salt and sugar, stir-fry for 30 seconds, add chives, stir-fry a few times, and remove from the pot.

Scrambled eggs with tomatoes are a home-cooked dish made with tomatoes and eggs as the main ingredients.

The taste is sweet and sour, especially with rice. The dishes are made with bright colors, sweet and sour, smooth taste, strong color and fragrance, and increase appetite.