Chengwei Tomato Scrambled Eggs

Chengwei Tomato Scrambled Eggs

1. The ingredients are nothing more than tomatoes and eggs, but the fresh duck eggs we chose this time, as well as a few slices of cherry blossoms in season.

2. Beat the duck eggs into a bowl.

3. Then, take out the filtered water and compare before and after.

4. The tomatoes are peeled after being blanched in hot water.

5. And cut into small pieces.

6. The hot pan gets oily, and whether to put the egg or the oil first for scrambled eggs with tomatoes has been entangled for centuries.
The last time I was fortunate to meet a chef, I also asked him. The answer he gave me was to fry the tomatoes first, put them in a bowl, and then scramble the eggs, because the eggs will have a little fishy smell after they are cooked. And then put the egg in the pot where the tomatoes have been fried, and the remaining soup of the tomatoes can also be incorporated into the egg liquid.

7. So we fry the tomatoes first.

8. A little sea salt is added during the frying process. In fact, many people like to put some garlic slices first to give the oil a garlic flavor. This is also a good choice.
Because the tomato has been peeled, it is easy to fry the soup. Stir-fry and put it aside

9. Add a small amount of oil to the pot again and add egg liquid.

10. For scrambled eggs, when the eggs are cooked, add the tomatoes that have just come out and continue to shake the pot and stir fry.

11. Add a small amount of cherry blossom petals to the cooked scrambled eggs with tomatoes to give it a faint fragrance of cherry blossoms.