How do you make scrambled eggs with tomatoes? How to make scrambled eggs with tomatoes

How to scramble eggs with tomatoes?

Tomato scrambled eggs Method: 1 1 Tomato cut into cubes and set aside.

How to scramble eggs with tomatoes: Beat three eggs.

How to fry eggs with tomatoes: 3 in a pan 3 heat oil, pour the eggs into it and fry them.

How to scramble eggs with tomatoes: 4 4 scrambled eggs packed and set aside.

How to cook scrambled eggs with tomatoes: Pour a little oil in a pan of 5 to 5, add a few cloves of garlic and pour the tomatoes into the pan.

How to scramble eggs with tomatoes: Add salt to the tomatoes.

How to scramble eggs with tomatoes: 7 7, add a little sugar.

How to scramble eggs with tomatoes: 8 8 Pour the previously scrambled eggs into the pan.

How to scramble eggs with tomatoes: 9 9 handfuls of eggs and tomatoes to sauté evenly.

How to scramble eggs with tomatoes: 10: 10 Sprinkle chopped green onions.

Scrambled eggs with tomatoes].

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

Steps]:

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.

Steps. Here's how.

Step 1: Generally, we use 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 are very simple, is my best dish, first scramble the eggs after ripening, and then fry the tomatoes, fry the tomatoes on low heat, wait for it to come out of the soup and then put the eggs in, add salt out of the pot.

How do you say scrambled eggs? If you want to make that kind of tomato scrambled egg, I think it should be good, if it is light, if you stir it, if you want to cut this tomato into slices, if you put it in a pot, you can stir-fry, and then you can fry it.

Scrambled eggs with tomatoes can actually be beaten up and then cut the iron persimmons into small slices, so that they are evenly placed in the pan and stir-fried, which is very delicious.

Finely chop the garlic and chop the green onion and set aside. 2. Crack the eggs into a bowl and add cooking wine, water and salt, and stir well. Cut the tomato in half, remove the stem, and cut into small pieces for later use.

3. Add an appropriate amount of oil to the pot, boil until the oil temperature is 7 hot, add the egg mixture and fry it for later use. 4. Add an appropriate amount of oil to the pot, boil until the oil temperature is 7 hot, and add the tomato cubes.

How to make a tomato scrambled eggIngredients: tomatoes, eggs, shallots, salt, hemp oil.

Steps.

1. Prepare the materials first.

2. Cut the tomatoes.

3. Beat the eggs: Crack the eggs into a bowl, add an appropriate amount of salt and stir well.

4. Heat the pot over low heat and pour in the Yishutang hemp oil.

5. Pour in the beaten eggs, stir-fry and set aside.

6. Stir up again. Pour in a little hemp oil and stir-fry the tomatoes.

7. Add sugar and salt and stir-fry evenly.

How to make tomato scrambled eggs twoIngredients: 2 tomatoes (tomatoes), 2-3 eggs, 100 grams of seasonal vegetables;

Seasoning: tablespoon of oil (20ml), chopped green onion, appropriate amount of salt, 1 2 teaspoons (3g) of pepper, a small amount of chicken essence.

The production process1. Wash the tomatoes, lightly cross them with a knife at the end, blanch them in boiling water for a while, remove the skin, and cut them into large thick slices; Pick the vegetables and wash them and set aside; Add half a teaspoon (3 grams) of salt to the eggs, heat the frying pan and pour in the oil, and when the oil is 8 hot, pour in the egg mixture.

2. When the eggs are golden brown, turn them over, and after the other side is also golden brown, add an appropriate amount of water and bring to a boil.

3. Add tomato slices to a boil and sprinkle with chopped green onions.

4. Add the greens and boil them, turn off the heat, and season with salt, pepper and chicken essence.