How to make tomato eggs, tomato scrambled eggs tutorial

Scrambled eggs with tomatoes is a dish I make regularly, but not everyone can make it well. Today I will tell you the tips of scrambled eggs with tomatoes.

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 should pay attention to the method, "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.

To pour the eggs, pour generously along the edges of the oil and the walls 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!

Scrambled eggs with tomatoes are the most classic, and I started with this dish when I first learned how to stir-fry, and I used this recipe.

1Three eggs, two tomatoes, chives and leeks will also do.

2.Cut the top of the tomatoes into a cross shape, blanch them in boiling water, and peel off the skin. (Personally, I think the peel is delicious, and the eating process does not need to spit out the skin, which is convenient).

3.Peel the peeled tomatoes into cubes, finely chop the leeks and beat the eggs.

4.Put oil in the pot and heat it, fry the eggs, then put it aside, add the tomatoes, the tomatoes don't need to be fried for too long, they are too soft and do not form, put the leeks, add the appropriate amount of salt. Then it's ready to come out of the pot (I just added salt and didn't put any other seasonings).

Heat the oil first. In putting down the beaten eggs. When it is medium ripe, put the chopped tomatoes down until they are medium ripe.

It is recommended to put a little tomato sauce before cooking, it is delicious.

【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.

Beat the eggs and fry them, put them out, pour oil and chopped green onions into the pot, fry until fragrant, put the chopped tomatoes and cook for 5 minutes, put salt, and stir-fry the eggs.

Preheat the pot first, then pour in a small amount of oil, if you like eggs more tender, you can pour more, then you can put in ginger and garlic foam to make the oil fragrant, and then put bean paste or other chili peppers, fry until the oil changes color, fry the beaten eggs over low heat, and you can put in the chopped tomatoes after a little shape. If the technique is not good, the fire should not be too big, otherwise the eggs will fry the oil. Stir-fry for three or two minutes and you're ready to cook.

Put oil in a hot pan, fry the eggs and put them on a plate for later use, then blanch the tomatoes with boiling water and cut them into small pieces, then put a little oil in the hot pan, put the tomatoes in the hot oil, fry the juice and put in the scrambled eggs, stir-fry a few times out of the pot.

Start by preparing a few eggs and tomatoes. Cut the tomatoes first, beat the eggs in a bowl and stir well. Get ready again.

Oil, salt, sauce, vinegar and various spices are also properly put in some sugar. Put the oil in a cold pan first and then heat it up. Pour in the eggs.

After the eggs are scrambled, pour in the tomatoes, various spices and white sugar. Stir-fry in a pan for two minutes and serve. The scrambled eggs with tomatoes are very delicious and delicious.

Ingredients: 2 eggs, 2 tomatoes, appropriate amount of oil, a little chicken essence, appropriate amount of salt, and 1 green onion.

Method: Step 1) Prepare two eggs and beat them;

2) Peel and wash the tomatoes, slice and chop the green onions;

3) Heat oil in a pan, pour in the egg mixture, and fry until formed;

4) Set aside;

5) Add oil to the pan and stir-fry the tomatoes to bring out the juice;

6) Add a little water, add the eggs and stir-fry well;

7) Add an appropriate amount of salt and chicken essence to taste;

8) Remove from the pot, put on a plate, sprinkle with chopped green onions, and serve.

Ingredients: 1 tomato, 3 eggs, a little water, a little cooking wine, a little salt, a little chicken essence, and an appropriate amount of cooking oil.

Preparation of eggs and tomatoes.

1) Prepare the ingredients, wash and dice the tomatoes, beat the eggs in a bowl, and chop the green onions;

2) Add a little salt, wide cooking wine and water to the eggs, and stir well with chopsticks in one direction;

3) **, pour an appropriate amount of cooking oil into the pot;

4) After heating the oil in the pan, pour the beaten egg mixture into the pan;

5) Cook for a while, stir with chopsticks;

6) After forming slightly, quickly put the eggs out of the plate;

7) Add cooking oil to the hot pan, pour the diced tomatoes into the pan and stir-fry;

8) Stir-fry the tomatoes until soft, then pour in the scrambled eggs;

9) Add a pinch of salt and chicken bouillon, stir-fry the core of the slices and finish.

10) Remove from the pot and serve on a plate;

11) Sprinkle with a few chopped green onions and enjoy.

Tips: Adding cooking wine and water to the eggs can remove the fishy smell of the eggs, and will make the scrambled eggs fluffier and more trembling in the mouth;

After the eggs are formed, they must be served quickly, because they will be put into the pot for a second time later, and the eggs will not taste good when they are old.

Ingredients. Eggs for two.

2 tomatoes [2].

How to make it: Method.

Steps. Here's how.

Step-by-step diagram. Step 1

Prepare the ingredients. Three eggs and two medium-sized tomatoes. 1 gram of salt, 3 grams of sugar, appropriate amount of cooking oil.

Step 2: Peel the eggs and beat them and cut the tomatoes into small pieces for later use.

Step 3: Pour an appropriate amount of base oil into the pan, and when the oil is hot, pour in the egg mixture.

Step 4: After the eggs have solidified slightly and stir-fried, push the eggs aside. Then add the tomatoes and sauté evenly.

Step 5Add a little sugar to the pot and stir-fry evenly, then reduce the juice over high heat.

Step 6: Finally, turn off the heat, put salt, stir-fry evenly, and then put it on a plate.

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

Step 1, Prepare the relevant ingredientsStep 2, pour the eggs and half a teaspoon of salt into the bowlStep 3, add a little chopped green onion and water and stir well after beatingStep 4, heat the wok, drip rapeseed oil, and then pour in the egg liquidStep 5, do not turn over medium and high heat, wait for the egg liquid to solidifyStep 6, wait until the surrounding area is browned, knock it over, turn it over and fry it until browned, and then put it on the tableStep 7, wash the tomatoes and cut them into small pieces for later useStep 8, add rapeseed oil to the pot, stir-fry the chopped chives, put the tomatoes on high heat, and stir-fry Step 9, After stir-frying the juice, drop in a little water, add 2 teaspoons of sugar, step 10, fry well, drop a little raw soy to remove the fishy step, step 11, add a small half spoon of salt, step 12, and finally pour in the fried eggs and fry over high heat.

The preparation and steps of scrambled eggs with tomato are as follows:Ingredients: 2 tomatoes, 2 eggs, 1 shallot, appropriate amount of garlic, appropriate amount of salt.

1. Wash the tomato and cut off the pedicle.

2. Cut into small pieces and set aside.

3. Finely chop the garlic.

4. Remove from the pot, add an appropriate amount of oil, pour in the eggs, stir-fry for a while, stir-fry for a while after forming, and put on a plate.

5. Pour in the tomato cubes in another pot.

6. After the tomato juice is removed, pour in minced garlic, eggs, and appropriate amount of salt.

7. Stir-fry for a while, then remove from the pot and sprinkle with chopped shallots after serving.

Materials

1 tomato, 1/2 green pepper, appropriate amount of onion, appropriate amount of oil, appropriate amount of green onion and garlic, 1 chopstick of sugar, 1/2 tablespoon of dark soy sauce, appropriate amount of salt, 1 clove of garlic.

Steps:[ 1 ] Prepare the ingredients;

2 ] Boil water, blanch the tomatoes for one minute, peel them;

3] Cut the tomatoes into cubes; Sliced green peppers and onions; Crack the eggs into a bowl; Cut the green onion and garlic into the pattern, and mince the other garlic clove;

4 ] Heat oil in a pot and pour in the egg mixture;

5 ] After the egg mixture is solidified, turn it over, stir it into large pieces with chopsticks, and put it out;

6 ] Put a small amount of oil in the pot, add the green onion and garlic and stir-fry until fragrant;

7 ] Pour in the tomatoes and stir-fry evenly;

8 ] Add sugar to remove acid, stir-fry evenly;

9 ] Add dark soy sauce to enhance the color, stir-fry evenly;

10 ] Add salt to taste, stir-fry evenly;

11 ] Add the green pepper and onion and stir-fry evenly;

12 ] Put the eggs in and stir-fry evenly;

13 ] Add minced garlic and turn off the heat;

14 ] Stir-fry evenly to get out of the pan;

15 ] Serve on a plate and serve.

Tips:

Tomatoes are peeled for good taste and do not affect their appearance; Green peppers can also be replaced with sharp peppers, which are more enjoyable to eat; Add salt according to your own taste, add enough at one time, tomato juice wraps other ingredients, and borrow the saltiness in the tomatoes; Stir-fry the tomatoes for a while after eating noodles, and the soup will be more after the sand comes out.

Materials

2 tomatoes, 3 duck eggs, 2 teaspoons of salt, a little cooking wine, a little oil, and half a teaspoon of monosodium glutamate.

Steps:[ 1 ] Prepare tomatoes and duck eggs;

2 ] Beat the duck eggs, add salt and cooking wine and stir well;

3] Heat the pan, pour in a little oil, pour in the egg mixture;

4 ] Stir-fry and make into small pieces;

5] Stir-fry the duck eggs and put them in a bowl, and cut the tomatoes into cubes;

6 ] Pour a little oil into the pan and stir-fry the tomatoes;

7] Add salt, cooking wine and oil and stir-fry;

8] When the tomatoes are tender, put in the duck eggs;

9 ] Stir-fry for a while, remove from the pan and serve on a plate.

Tips: Beat the duck eggs, add a little salt and cooking wine, and taste to remove the fishiness;

The heat of the fried duck eggs should be mastered, and the oil should be slightly more;

Stir-fry tomatoes without boiling and adding water, tomatoes are easy to ripen, and stir-fry for a while.

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.