Precautions for scrambling tomatoes and eggs

Scrambled eggs with tomatoes The first tip: Usually we use two eggs with two tomatoes of this 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.

The second big trick of scrambled eggs with tomatoes: when beating eggs, we must pay attention to the method, "to beat hard".

When beating eggs, you 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 beating the eggs.

The third tip for scrambled eggs with tomatoes: add more oil and hot oil when scrambling eggs. 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 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, 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.

Fourth tip for scrambled eggs with tomatoes: We can add a little sugar when scrambling tomatoes. 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.

The fifth trick of scrambled eggs with tomatoes: turn off the heat first, and add salt until the last time it comes out of the pan, which is a secret technique for scrambled eggs with tomatoes. You'll find that when you bring the dish to the table, the tomatoes release just enough of the fresh, pure-tasting juice!

Put the oil first, then put the eggs after it is hot, and the scrambled tomatoes are almost ready to be poured.

Note: Put a little salt in the mashed eggs, and then put the tomatoes for half a minute, and then you can get out of the pan.

Scrambled eggs with tomato are a home-cooked dish that almost everyone can make, but it is delicious and difficult to make. I've made this dish dozens of times, and today I'll bring you some of my personal experience, you can try it.

Nutritive value. Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and its protein is the best protein in nature, which has a repair effect on liver tissue damage.

Tomatoes (also known as tomatoes): Tomatoes are rich in vitamins, minerals, carbohydrates, organic acids and a small amount of protein, which have the effect of promoting digestion, diuresis and inhibiting a variety of bacteria. It has a protective effect on the cardiovascular system, can maintain the normal secretion of gastric juice, promote the formation of red blood cells, and is conducive to maintaining the elasticity and protection of the blood vessel wall**.

If you want to be beautiful, you must eat more, sweet and sour are good to eat directly.

Tomato scrambled egg tips:

1. The ratio of tomatoes and eggs: I use 1 tomato and 2 eggs, and the total volume of eggs and tomatoes is almost 1:1. If there are fewer tomatoes, the scrambled eggs will feel less flavorful, greasy, and dry; Too many tomatoes will be too sour and too much soup.

2. The eggs should be stirred thoroughly, there will be many small bubbles on the eggs that are fully stirred, add a little salt and a spoonful of water to the eggs, so that the scrambled eggs are more tender.

3. When scrambling eggs, add more oil and the oil should be hot. Pour as much oil into the pan as the eggs, shake the pan or stir the eggs with a spatula or quickly after the eggs are in the pan, so that all the eggs can absorb enough oil and be subjected to the high heat of the oil.

4. Turn off the heat first, and add salt at the end of the pot, so that the tomatoes just release enough, just right, pure flavor of fresh juice.

Let's take a makeup photo first.

1 tomato, 2 eggs.

Wash the tomatoes and remove them, and cut off the middle hard heart.

Tomatoes cut into thin cubes.

The eggs are fully beaten to remove the foam (or not), I have tried it, and there is almost no difference.

Pour oil into a frying pan, turn on medium heat, and pour in the egg mixture when the oil is medium cooked.

Stir the eggs with a spatula to fully absorb the oil, and fry until both sides are tender and yellow.

Pour a little oil into the pan, add the tomatoes and stir-fry the tomato juice when the oil is hot. Pour in the eggs and stir-fry slightly.

Add a spoonful of tomato paste and 3 tablespoons of water and stir-fry slightly, then turn off the heat, add a little salt and serve.