How and how to scramble eggs with tomatoes?

Ingredients. Three eggs.

Accessories. Tomatoes for two, medium size.

Prepare the ingredients. Three eggs and two medium tomatoes. 1 gram of salt, 2 grams of sugar, and an appropriate amount of cooking oil.

Peel and beat the eggs and cut the tomatoes into small pieces for later use.

Pour an appropriate amount of base oil into the pan, and when the oil is hot, pour in the egg mixture.

Once the eggs have set slightly, push them aside. Then add the tomatoes and stir-fry well.

Add a little sugar to the pot and stir-fry evenly, then reduce the juice over high heat.

Finally, turn off the heat, add salt and stir-fry evenly to serve.

Tips

1) Ratio of eggs to tomatoes. In general, it is 1:1 in weight. Don't have too many tomatoes, too much will make the soup, too few will reduce the taste.

2) Beat the eggs thoroughly. Hit until you feel no resistance and there are a lot of small bubbles on the surface.

3) When beating eggs, put a little less water in the egg mixture. The scrambled eggs are tender and delicious.

4) Don't cut the tomatoes into pieces that are too big or too small. If it takes too long to cook, it will affect the tender taste of the eggs.

If it is too small, it will produce a lot of soup, which will affect the effect of the finished product.

5) When scrambling eggs, the oil should not be too low and the oil temperature should not be too low.

6) The eggs don't need to be scrambled too hard, just solidify slightly. Because tomatoes are also fried.

7) Eggs do not need to be served from the pan. Just push the eggs to the side of the pan and continue sautéing the tomatoes.

This way, the eggs will not be affected by getting cold and affecting the taste.

8) Whether or not to put green onions, ginger, and garlic. You can put a little green onion, but don't put ginger and garlic.

The original taste is the best. It is also not recommended to put chicken essence.

9) Put a little sugar, sugar can neutralize the acid of the tomatoes. The taste will be better.

10) Put salt after turning off the heat, because if the salt is put early, a lot of soup will be produced.

Scrambled eggs with tomatoes are an extremely common home-cooked dish and restaurant stir-fry but very popular with everyone, sweet and sour super rice; Haha, my child also likes it very much, even if there is only this dish, he can eat a big bowl of rice, and even the marinade will not be let go after eating the dish and will use it to make rice; That's why it's a winning general at the dinner table in my house

Ingredients: eggs, tomatoes, rapeseed oil, chopped green onions, salt, sugar, light soy sauce.

Steps: <>

Step 1: Prepare the relevant ingredients.

Step 2: Pour the egg and 1/2 teaspoon of salt into a bowl.

Step 3: After beating, add a little chopped green onion and water and stir well.

Step 4: Heat the wok and add rapeseed oil before pouring in the egg mixture.

Step 5: Do not turn over medium to high heat and wait for the egg liquid to solidify.

Step 6: Wait until the surrounding area is browned, then turn over and fry until browned.

Step 7: Wash the tomatoes and cut them into small pieces for later use.

Step 8: Add rapeseed oil to the pot and stir-fry chopped chives, add tomatoes over high heat.

Step 9: After stir-frying the juice, add a little water and add 2 teaspoons of sugar.

Step 10: Stir well and drop a little raw soy to remove the fishiness.

Step 11: Add half a teaspoon of salt.

Step 12: Finally, pour in the fried eggs and stir-fry over high heat.

Step 13: Eat hot for better taste.

Tips: 1. It is best to choose a relatively ripe tomatoes with enough water and sweet taste 2. The egg cake will be loose and tender when fully stirred with a little water and fried evenly 3.

Scrambled eggs with tomatoesHow and steps First, beat three eggs. Break the tomatoes in a bowl and set aside the table. Heat the oil, scramble the eggs until they are ripe, and then sauté the tomatoes.

Stir-fry the tomatoes and add salt. Add some chopped green onions and pour the eggs on top. Stir-fry and you're ready to go.

The method of scrambled eggs with tomatoes is to beat the eggs evenly, pour them into the oil pan and stir-fry, add the tomatoes cut into pieces, stir-fry them together, add seasonings such as salt, and chopped green onions, and remove them from the pot.

Crack the eggs into a bowl first, stir them thoroughly with chopsticks, then put oil in the pot, wait for the oil to be hot, pour in the beaten egg liquid, stir quickly with chopsticks to make it into broken eggs, and put them in a bowl for later use.

Heat oil in another pot, add green onions, ginger and garlic, stir-fry a few times, then put the chopped tomatoes, continue to stir-fry, pour in light soy sauce, then pour in the broken eggs, stir-fry a few times, pour on sesame oil and you can get out of the pot.

Peel the tomatoes and cut them into small pieces. Eggs are scrambled first. Heat oil in another pot, add green onions, ginger and garlic to stir-fry until fragrant, then add tomatoes and fry them, and then add a little sugar to enhance freshness. Then pour in the egg seasoning, stir-fry evenly, and then you can eat out of the pot.

The method of scrambling eggs with tomatoes is actually very simple, break up the eggs, then heat the oil, scramble the eggs into pieces, and then put the tomatoes in again, and put some chopped green onions when out of the pot is very delicious.

Scrambled eggs with tomatoes, you can break the eggs and put them in the pan for stir-frying, then put the chopped tomatoes in the pan and fry them together, and put some chopped green onions after stir-frying out of the pan.

Cut the tomatoes into cubes, beat the eggs and add a pinch of salt for later use. Put the appropriate oil in the pan, add the tomatoes when the oil is hot, fry the juice, put the eggs, and form into pieces.

Stir the eggs first, cut the tomatoes into cubes, then scramble the eggs and put them out, stir-fry the green onion and ginger until fragrant, and finally stir-fry the tomatoes to taste, and finally pour in the eggs.

What are the methods and steps for scrambled eggs with tomatoes? Every time I fry tomatoes, first you have to blanch the tomatoes in hot water to peel off the skin like that, and then you put a little green onion in our eggs to flatten it, and then put the tomatoes in it and fry the juice, which is really delicious.

Pour an appropriate amount of oil into the pan and heat it up. Add the whisked egg whites, fry and add the chopped tomatoes.

First, stir the eggs, fry them in a pan of oil, then add the tomatoes and stir-fry them together, and finally sprinkle salt before removing from the pan.

Summary. Hello dear, the steps of scrambled eggs with tomatoes are as follows: 1. Knock the eggs into the bowl, add an appropriate amount of salt, add about one-third of the water of the egg liquid, and add water to the egg liquid to make the eggs more fluffy.

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. 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.

Hello dear, the steps of scrambled eggs with tomatoes are as follows: 1. Knock the eggs into the bowl, add an appropriate amount of salt, add about one-third of the water of the egg liquid, and add water to the egg liquid to make the eggs more fluffy. 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. 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.

The efficacy and function of scrambled eggs with tomatoes: 1. Shengjin quenches thirst: Tomato juice is rich, sweet and sour, and rich in vitamins, which can quench thirst.

2. Stomach and digestion: Tomatoes are sweet and sour, which can be appetizing, shengjin, and stomach-strengthening and digestion. 3. Nourish yin and moisturize dryness, nourish blood and stabilize the fetus

Eggs are rich in nutritional value, which can nourish qi and blood, nourish blood and stabilize the fetus.

Summary. 5.Add a little sugar to the pot and stir-fry evenly, then reduce the juice over high heat. 6.Finally, turn off the heat, add salt and stir-fry evenly to serve.

Scrambled eggs with tomatoes step 1Prepare the ingredients. Three eggs and two medium tomatoes.

1 gram of salt, 2 grams of sugar, and an appropriate amount of cooking oil. 2. Peel and beat the eggs and cut the tomatoes into small pieces for later use. 3. Pour an appropriate amount of base oil into the pot, and after the oil is hot, pour in the egg mixture.

4.Once the eggs have set slightly, push them aside. Then add the tomatoes and stir-fry well.

5.Add a little sugar to the pot and stir-fry evenly, then reduce the juice over high heat. 6.Finally, turn off the heat, add salt and stir-fry evenly to serve.

The preparation of scrambled eggs with tomatoes is as follows:Ingredients: 2 tomatoes, 3 eggs.

Excipients: appropriate amount of ginger, appropriate amount of minced garlic, a little chopped green onion, appropriate amount of cooking oil, appropriate amount of edible salt 1, rub the edible salt on the surface of the tomatoes and rub it gently, and then rinse it with water.

2. Cut the tomatoes into cubes in the shape you like. Finely chop the ginger and garlic and prepare the chopped green onion.

3. Add a little water to the eggs and beat them.

4. Pour an appropriate amount of oil into the pot, pour in the egg liquid and stir-fry quickly after the oil is hot, and fry until the egg liquid is lumpy and then put out.

5. Stir up the oil pan again, put an appropriate amount of cooking oil in the pot, pour in the tomatoes and stir-fry after the oil is hot, and add salt (add the salt of the eggs).

6. When the tomatoes are stir-fried to make the soup, pour in the scrambled eggs and stir-fry them together.

7. Fry for about a minute or two, and the juice is almost collected, and you can put ginger and minced garlic.

8. Put ginger and minced garlic and stir-fry a few times to put it out of the pot and put it on a plate, and finally sprinkle with chopped green onions.