Cocolc's Private Dishes Recipe--scrambled Eggs with Tomatoes and Basil

Cocolc's Private Dishes Recipe--scrambled Eggs with Tomatoes and Basil

1. Tomato, egg, Italian basil, salt, pepper. (For the processing method of tomatoes, please refer to the related log of "Italian Basil Tomato Sauce", and the recipe is enough.)

2. Pour the spare wok into the red basil olive oil and heat the pan over medium heat.

3. Pour in the cut tomatoes.

4. Stir-fry the tomatoes over medium heat until they are six or seven mature.

5. After step (4), stir-fry over medium heat while pour the beaten egg liquid along the shape of the pot. (At this time, the action is a little faster, otherwise the eggs will become old.)

6. After step (5), sprinkle in chopped Italian basil and stir-fry slightly over medium heat. (At this time, the action is a little faster, otherwise the eggs will become old.)

7. After step (6), sprinkle salt and pepper over medium heat and stir fry evenly. (At this time, the action is a little faster, otherwise the eggs will become old.)

8. After step (7), it can be out of the pot.

9. Put it on the plate and eat it.

10. Finished picture.

Tips:

Afterwords:
1: There is a difference in the weight of the tomatoes. The tomatoes should not be cut too small, otherwise there will be a lot of water.
2: Usually when making this dish, we sprinkle salt and pepper in step (5). This time I forgot to separate the steps. It is better to have the same step in steps (5, 6), otherwise The eggs will grow old. (This time, because of a delay in the shooting time, the tomatoes are a little watery and the eggs are a little old when they are fried)
3: Eggs can be added or subtracted by themselves.
4: "Red basil" please refer to the relevant log "Red basil in the courtyard, basil".
5: "Red basil olive oil" Please refer to the relevant recipe, log "red basil, pepper, garlic olive oil".