What fraction of the various toppings of a tomato scrambled egg make up this dish?

1 Scrambled eggs with tomatoes Description: Everyone knows how to 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. Directions:

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 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 in a little salt, stir-fry a few times, out of the pot. ps: When someone likes to do it, put some water in it, I don't recommend it, in fact, the water in the tomatoes is completely enough, no need to put water.

Also, the quality of the tomatoes is not good now, and the fried vegetables are not sweet and have a bitter taste, so you can put some sugar in moderation when they come out of the pot.

Material. 2 tomatoes, 2 eggs, minced ginger, chives, a pinch of milk, soy sauce, sugar, salt, sesame oil, water starch.

Method. 1.How to scrambled eggs with tomatoes with skin: wash the tomatoes, wash the tomatoes, cut them in half, cut off the tomato stems with a knife, and pay attention to the white hard places to cut off.

2.Processed tomatoes: Bring a pot of water to a boil and add a pinch of salt and oil.

While the water is boiling, cut the tomatoes and cut the hob pieces along the tomatoes. Try to make each tomato cube in the shape of a small tart of gold, i.e. not too big and not too small. After the water boils, put the tomatoes in hot water and water them for 3-5 seconds (count them silently in your heart), this time must be mastered, otherwise the tomatoes will wilt.

3.Eggs: Eggs must be scrambled before beating.

Mix the eggs well, add 1 4 teaspoons of salt and about 2 tablespoons of milk. Then move the chopsticks vertically and parallel to the container to make a big bubble. （ps：

Adding milk to the egg will make the egg very tender, and adding salt can remove the fishy smell of the egg and make the egg more flavorful).

4.Add some oil to the pan, not too little. Heat the eggs, stir them in a hurry, wait for the bottom of the eggs to begin to solidify, turn to yellow, turn to low heat, turn over and fry slightly.

5.Sauce mixing: Because the dish needs to be fried quickly, you need to mix the sauce beforehand.

In a bowl, add 1 tablespoon of soy sauce, 1-2 tablespoons of sugar, 1 2 teaspoons of salt, 2-3 teaspoons of starch, add 1 teaspoon of water, mix thoroughly. Because tomatoes are easy to get out of the water, this one has to be thickened.

6.Speed A: The remaining oil of the scrambled eggs in the pot can be added without additional oil, add minced ginger and a little chopped green onion, stir-fry until fragrant, add tomatoes and eggs at speed, add the adjusted sauce after a few scrambles (mix the starch well before adding, the starch is easy to sink to the bottom of the bowl), stir-fry a few times over high heat to let the eggs and tomatoes quickly coat the sauce, add green onions and sesame oil before the pot is OK.

First prepare 3 tomatoes in advance, clean them and add a cross knife to the bottom, find a bowl, put the tomatoes inside, add boiling water, blanch them, and peel them conveniently. Prepare an empty bowl, beat 4 eggs, add a little water, add salt, mix well, after the tomatoes are blanched, remove the skin, cut into small pieces for later use. Cut the tomatoes separately, then put them in a slightly larger vessel, pour boiling water at 100 degrees, blanch them, and tear off the skin of the tomatoes.

Slice the tomatoes and set aside.

When the temperature is hot, pour the egg liquid into the pot, use chopsticks to cut him into egg pieces, and put the scrambled eggs on the plate for later use. Heat oil in another pot, the oil temperature is hot, stir-fry the ginger and garlic, quickly stir-fry the diced tomatoes into the pot, fry them into tomato juice, put in edible salt, white sugar, light soy sauce, oil consumption, pour the egg pieces into the pot, quickly stir-fry for one minute, quickly pour the tomatoes into the pot and stir-fry quickly, and fry for 1-2min to get out of the pot.

Cut half of the green pepper into diamond-shaped slices, beat three eggs in a bowl, put a spoonful of edible salt, put two drops of white rice vinegar, mix well and set aside. Peel off the skin of the scalded tomatoes, cut them into chrysanthemum petals, pour appropriate vegetable oil into the pan to burn the oil, pour in the egg liquid when the oil temperature is 50% hot, fry the eggs until golden on both sides, mash the eggs with a wooden spatula, start the pot and set aside, leave the bottom oil in the pot and pour it into the winter ru, pour in the peppers after stir-frying, stir-fry it, pour in the tomatoes, stir-fry the even-toned seasoning, put a spoonful of edible salt, a spoonful of sugar.

Pour in the appropriate cooking oil in the hot vegetable pot, pour the eggs into the hot oil and turn it over, and cut the eggs into small pieces with a frying spoon, fry them and put them in a bowl for later use. Take the pot of scrambled eggs without adding some oil, immediately put in the garlic paste and tomatoes and stir-fry evenly, then add an appropriate amount of salt, sugar, light soy sauce and stir-fry together, stir-fry into a sauce, and then put in the eggs and stir-fry together for a minute, let the eggs digest and absorb the fragrance of the juice, so that a delicious tomato scrambled eggs can be out of the pot.

To choose some ripe, ripe tomatoes, choose fresh tomatoes, see if its color is uniform, to see if it is fluffy to the touch.

Tomatoes need to be larger, and the juice must be more, and the tomatoes must not be frozen, so they must be fresh.

Remove the hard part of the tomato stalk. When processing tomatoes, use a knife to cut the hard part of the tomato stalk twice, and then cut the tomato into petals, so that the fried tomato will be smooth and tender.

Two tomatoes with a diameter of 6cm. If you use tomatoes that are very large, such as 12 cm in diameter, then (v=4 3*, you should use 2 6 6 6 12 12 12 12=; If you use delicate tomatoes from Jiangnan, then you should use 2 6 6 6 4 4 4=!

The ratio of eggs to tomatoes is key, 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 the fullest. A good combination of raw materials is not only the basis of deliciousness, but also the guarantee of balanced nutrition.

That's the standard answer lol

Tomatoes are now more expensive than eggs, so the ratio is 3 eggs and 2 tomatoes in a small plate.

Energy: kcal, vitamin B6 mg, protein, grams, fat, grams.

Calcium, mg, Cholesterol, 1170 mg, Good food, fiber, grams, folic acid, micrograms.

Potassium mg Zinc mg Manganese mg Vitamin C 35 mg.

Ingredients: 150 grams of eggs, 300 grams of tomatoes.

Seasoning: 5 grams of garlic, 5 grams of green onions, 3 grams of salt, 5 grams of sugar, 2 grams of monosodium glutamate, 15 grams of peanut oil.

Category: Home Cooking, Spleen, Appetizer, Pediatric Anorexia, Arteriosclerosis Conditioning, Hypertension Conditioning.

The taste is brightly colored, pleasant and nutritious.

Tomato scrambled egg preparation.

1.Blanch the tomatoes in boiling water, peel them and cut them into small pieces. Beat the eggs in the fine salt.

2.Put oil in the pan, heat over high heat, wait until the oil is slightly smoking, stir-fry the egg mixture, and put it out when the eggs are fried until the surface is tender and yellow.

3.Heat the bottom oil in the pan over medium heat, stir-fry the minced garlic and green onions, stir-fry the tomatoes, and when the tomatoes are fried in water and thick like paste, put sugar, refined salt and scrambled eggs, pour in sesame oil, and fry well.