Text of the steps of scrambled eggs with tomatoes, text of the process of making scrambled eggs with

Here's how to make scrambled eggs with tomatoes:Scrambled eggs with tomato are simple and delicious, and they are loved by them. Scrambled eggs with tomatoes.

Ingredients: 3 eggs, 2 tomatoes, chopped green onions, cooking oil.

Salt, chicken essence. Sugar to taste.

Preparation of scrambled eggs with tomatoes:

1. Crack the eggs into a bowl and stir with chopsticks.

2. Wash the tomatoes and remove the stems, cut them into small pieces for later use.

3. When the oil in the pan is boiled until it is 70% hot, pour the egg mixture into the pan, quickly whip the fried scrambled eggs into fluffy and serve them in the pan.

4. Reheat the oil in the pot until it is 50% hot, and first put the chopped green onion in and stir-fry until fragrant.

5. Pour in the tomato pieces, stir-fry over high heat for 1 minute, add salt, chicken essence and sugar to taste, stir well, add the scrambled eggs, and fry well. The delicious tomato scrambled eggs are ready.

Scrambled eggs with tomatoes. Material.

2 tomatoes, 3 eggs, chopped green onions, salt, pepper, light soy sauce, water, oil.

Method. 1) Cut the tomato into small pieces and set aside, beat the eggs, finely chop the green onion and set aside.

3) Pour in the egg mixture, stir quickly, stir-fry and remove.

5: Pour in the scrambled eggs, mix well, add salt, pepper and a little light soy sauce to taste.

The steps for scrambled eggs with tomato are texted as follows:Ingredients: 2 tomatoes, 2 eggs.

Excipients: 2 chives.

Steps: 1. Cut the tomato into cubes.

2. Knock the eggs into the bowl and beat evenly.

3. Cut the chives.

4. Heat the oil, add the eggs, set aside slightly, and set aside.

5. Remove from the pot again and add the green onions.

6. Stir-fry the chives and pour in the tomatoes, add an appropriate amount of salt, and stir-fry constantly.

7. When the tomatoes are soft, pour in half a bowl of water and continue to simmer.

8. Tomato juice.

9. Pour in the eggs and mix well.

10. Pour in the chopped green onion and remove from the pot.

In my childhood memories, I really didn't like scrambled eggs with tomatoes, and when I think of tomatoes, I think of sour. Later, she became a boiled woman, and scrambled eggs with tomatoes became a frequent guest at the table, and they were also loved by the whole family, only to find out that scrambled eggs with tomatoes were actually delicious and very nutritious. Tomatoes and eggs are both very nutritious ingredients, and these two ingredients are a natural match, when tomatoes meet eggs, tomatoes are not only delicious, but also cancer-proof.

Step 1

Prepare the raw materials.

Step 1

The tomatoes are crossed with a knife and scalded in boiling water with a fork for a few seconds, and the skin is easily peeled.

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Remove the white-green part of the tomato and cut it into small pieces, slightly smaller to better blend with the eggs.

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Finely chop the shallots. Step 1

Add salt to the eggs and stir well.

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Put an appropriate amount of peanut oil in the pot, boil until it is hot, pour in the eggs and stir-fry, pat into small pieces while frying, and then remove from the pot and set aside.

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Put an appropriate amount of peanut oil in the pot, boil until it is 60% hot, pour in the tomatoes and stir-fry.

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Wait until the tomatoes are cooked, add chopped green onions and salt, and turn well.

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Add the scrambled eggs and stir-fry well.

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Out of the pan scrambled eggs with tomatoes finished picture.

Cooking tips for scrambled eggs with tomatoes.

Tips:

1. The ratio of tomatoes to eggs should be appropriate to be scrambled, and 1 large tomato with 3 eggs is very suitable;

2. Stir the eggs as evenly as possible;

3. When scrambling eggs, the oil temperature should not be too high, so that the scrambled eggs are smooth and tender;

4. To remove the sour taste of tomatoes, it is necessary to peel and remove the white-green part inside;

A very simple and easy-to-learn scrambled egg with tomatoes, delicious and easy to eat.

Tricks for scrambled eggs with tomatoes.

1. Eggs and tomatoes should be well matched.

Usually we use two eggs with two tomatoes of the same size. The ratio of eggs to tomatoes is very important, if there are fewer tomatoes, scrambled eggs will feel lacking in taste, greasy, and dry; Too many tomatoes can be too sour, too much soup, and you can't eat scrambled eggs to your heart's content.

2. Beat the eggs hard.

Be careful when beating eggs, "to beat hard" eggs, to beat harder, gradually increase the speed, the tip of the chopsticks should be scraped to the bottom of the bowl every time, so that the chopsticks are immersed 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 stop beating the eggs, there is a lot of foam on the surface of the eggs, which can be regarded as the eggs beating.

3. Put a small amount of water in the freshly beaten eggs.

Eggs are often fried if you are not careful, and if you put less oil, it will stick to the pan, we can put a small amount of water in the freshly beaten eggs, and put them in the pot after stirring, you can ensure that the eggs are fresh and tender when scrambled, and because there is some water, it will not be so easy to stick to the pan.

Pour as much oil into the pan as the eggs, wait for the oil to heat before pouring the eggs into the pan, and shake the pan so that the oil fills the bottom of the pan so that the eggs don't stick to the walls. Pour the eggs into the oil and the edge of the pan wall. Immediately after the eggs are put into the pot, use a spatula or chopsticks to stir the eggs quickly, so that all the eggs can absorb enough fat and be subjected to the high heat of the oil.

Tomato scrambled egg recipe and steps.

1. Beat the eggs, add chopped green onions and salt, stir well, cut the tomatoes into cubes, pour oil into the pot and boil until 7 is hot, and pour in the egg mixture.

2. After the egg liquid is solidified and formed, use a spatula to loosen it and put it out for later use, wash the pot and pour oil again to heat it, then pour in the tomatoes and stir-fry.

3. Cook over high heat, add scrambled eggs after the tomatoes are boiled out of the water, stir-fry evenly, and finally add salt and chicken essence according to personal taste.

Scrambled eggs with tomatoes.

Ingredients: tomatoes, raw eggs, salt, sugar, aged vinegar, light soy sauce.

Scrambled eggs with tomato are simple and delicious.

Method 1: Tomatoes should pick a large meat eggplant.

2. Peel the tomatoes and cut them into small pieces, and wear a trace of salt under the raw eggs evenly.

3. Put oil in the pot, cook until hot, then turn off the heat, fry the eggs until eight are perfect, and set aside.

4. Then stir-fry the tomatoes, add salt, sugar, aged vinegar and light soy sauce.

5. After the tomatoes are fried, add raw eggs, stir and serve.

Scrambled eggs with tomatoes. Ingredients: 1 tomato, 4 raw eggs, 1 green onion, 1 chili pepper, 2 teaspoons of garlic paste, appropriate mung bean starch water, 1 teaspoon of salt, 2 teaspoons of sugar, 1 teaspoon of chicken essence powder, 1 teaspoon of wine, 1 teaspoon of white pepper, 120 water, appropriate sesame oil.

Scrambled eggs with tomato are simple and delicious.

Method 1tomato hob blocks; Cut the green onion into strips; Cut the pepper into slices; Beat raw eggs and sprinkle into egg wash and set aside.

2.Heat a pot and pour in the appropriate oil, add the garlic paste, the green onion segments from Method 1 and the pepper slices to stir-fry until fragrant, then add the egg liquid from Method 1 and stir-fry until cooked.

3.Add all the condiments and fry until the sauce boils, thicken with mung bean starch, water starch, add sesame oil, and stir toss.

Ingredients: 3 eggs, 150 grams of tomatoes, 4 tablespoons of vegetable oil, appropriate amount of salt, 1 tablespoon of sugarMethod 1, wash the tomatoes and blanch them with boiling water, peel and remove the stems, slice and set aside.

2. Crack the eggs into a bowl, add salt, and beat well with chopsticks to set aside.

3. Heat 3 tablespoons of oil in a wok, fry the eggs in the pan and set aside.

4. Heat the remaining oil, stir-fry the tomato slices, add salt and sugar and fry for a while, pour in the eggs and stir-fry a few times.

Tip 1) When stir-frying this dish, make it fast and fast.

2) Adding water starch to eggs can make eggs taste smoother.

3) Tomato scrambled eggs do not need to put chicken essence or monosodium glutamate, because tomato scrambled eggs are eaten with a "fresh" word, and when tomatoes scrambled eggs, there is a precipitation 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.

Preparation of scrambled eggs with tomatoes.

Beat the eggs with a pinch of salt.

Wash the tomatoes and cut them into cubes.

Cut the green onion and set aside the white onion separately.

Heat the oil in a hot pan, pour in the eggs and add the green onion after the shape is slightly set, stir-fry a few times, cut it with a spatula, put it on a plate and set aside the bottom oil in the pot, pour in the tomato pieces, add a spoonful of salt, fry over medium-low heat until the tomatoes become soft and the juice comes out, pour in the eggs, add a little sugar and chopped green onions, and stir-fry evenly to get out of the pot.

Ingredients: 2 tomatoes, 3 eggs, 1 green onion. Ingredients: Salt.

Steps: Cut the tomatoes into cubes, cut the green onions diagonally into diamond-shaped segments, beat the eggs and add a small amount of salt and a little sugar to the bowl (so that the eggs are more fluffy when scrambled), beat well, and do not put salt if you are afraid of heavy flavor. Put an appropriate amount of oil in the pot, put more, because the eggs are more oil-intensive, the oil should be hot, watch the oil smoke, and then pour the egg liquid into the pot, quickly break it with chopsticks, until the egg solidifies, and then put it out.

Nutritional value of scrambled eggs with tomatoes.

1. The content of vitamins rich in tomatoes is relatively high, such as carotene, vitamins B and C, especially the content of vitamin P is the champion among vegetables. These substances can effectively fight against ascorbemia, and at the same time have a good protective effect on the skin and blood vessels, help the human body to reduce blood pressure pants lead and promote digestion;

2. It can reduce heart attacks: because the lycopene in tomatoes has a good protective effect on the cardiovascular system of the human body;

3. It has a good antioxidant capacity: some substances in tomatoes can scavenge free radicals, so that cells can be protected, and then organize the process of cancer cells. Therefore, eating more tomatoes can prevent all kinds of cancer;

4. Xihong Huxiao good persimmon has an anti-aging effect: because tomatoes are rich in vitamin C, it not only has the effect of quenching thirst, strengthening the stomach and eliminating appetite, but also can reduce blood pressure, so friends with high blood pressure can be relieved by eating tomatoes. At the same time, studies have shown that people who regularly eat tomatoes** will also appear fairer, because tomatoes have a good anti-aging ability;

5. It can effectively prevent arteriosclerosis: the niacin in tomatoes can not only promote the normal secretion of gastric juice, but also protect and maintain the elasticity of the blood vessel wall. Some patients with high blood pressure and coronary heart disease and arteriosclerosis can also relieve their symptoms by consuming it.

The process of scrambled eggs with tomatoes should be written according to the order in which they are made.

Crack the eggs into a bowl, beat and add a pinch of salt and stir well. Wash the tomatoes and cut them into small pieces, and chop the green onion and ginger into minced pieces for later use. After the oil is heated in a pot, add the minced green onion and ginger and stir-fry until fragrant. Pour the egg mixture into the pan, stir-fry evenly with a spatula, and set aside when the eggs are set.

Add oil to the pan, add the tomato cubes and stir-fry until tender. Add a pinch of salt and sugar, stir-fry evenly, pour the eggs into the pan, add light soy sauce and stir-fry evenly. Adding salt to the eggs can make the scrambled eggs more delicious and taste better.

Precautions for scrambled eggs with tomatoes

1. Tomato selection: choose ripe fresh tomatoes, smooth appearance without wrinkles, bright color, moderate hardness, try to choose more fleshy thick tomatoes, better taste.

2. The way to cut tomatoes: tomatoes are easy to paste after being cut into pieces, so it is best to use the method of shredding, so that the fried tomato sauce is thicker.

3. Beat the eggs: After the eggs are beaten, they should be even, and there should be no egg whites or egg yolks to solidify into lumps, otherwise the scrambled eggs will taste poor.

5. Scramble eggs first: Scramble the eggs first, and then add tomatoes, so that the eggs can be more tender and taste better.

Heat the pot with oil, add eggs, stir-fry until formed, shovel out and put it on a plate, put the orange in the pot, add the scrambled eggs beyond the soup, stir-fry evenly, rent and turn off the heat.