Crab-flavored Tomato Scrambled Eggs

Name: Crab-flavored Tomato Scrambled Eggs
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some egg; Some tomato; Some Jiang Rong; Some White wine; Some oil; Some White vinegar; Some salt; Some Ginger juice; Some Sugar

by Xiaomei's Food Spectrum

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Zhao Wei and Huang Xiaoming’s "Chinese Restaurant" brought Zhang Liang’s Crab-Yellow Tomato Scrambled Eggs to the fire. When they ate it, everyone praised it. There were only two words, delicious and delicious... Zhao Wei said that her hometown did just that, Zhang Liang said to add ginger and vinegar.

In summer, the room temperature is very high. Eggs are basically kept in the refrigerator. Don’t forget to take them out and "heat up" when you fry them. The iced eggs will not form when frying, they will be broken! "

Ingredients

Some Egg
Some Tomato
Some Jiang Rong
Some White Wine
Some Oil
Some White Vinegar
Some Salt
Some Ginger Juice
Some Sugar

Crab-flavored Tomato Scrambled Eggs

1. Cut tomato and ginger into pieces. Clean the pot with little oil, medium heat, and put the ginger paste in. It must not be high. Ginger is also temperamental. It is not good to turn your face and show it to you. (Turns black)

Crab-flavored Tomato Scrambled Eggs recipe

2. Slightly split the ginger, pour in the egg liquid and turn to high heat, then quickly pour white vinegar and cooking wine from the side of the pot, and then the normal fried eggs will be filled out.

3. Put less oil in the pot, add tomatoes, salt, and sugar to stir-fry until the tomato juice comes out. If the tomato juice is low, add some water.

4. Pour in the fried eggs.

5. Just mix well.

Tips:
1. The amount of ginger and vinegar should be a little more, otherwise it will be tasteless. Ginger juice and white vinegar are 1:1, ginger and white vinegar are 2:1.
2. White sugar is to neutralize the sour taste of tomatoes. Who can make the current tomatoes have no tomato taste?
3. To get rid of the smell of white wine, just a little bit is fine. Cooking wine can also be used. What kind of wine is available at home?
4. The eggs should be quickly scattered in the pot, and when they are served, they will not have the flavor of crab roe when they are old.
5. You can also squeeze the ginger into the juice, and add the juice directly to the egg, so that you won't be able to eat the ginger grains.
6. The ginger must be finely chopped and shredded, which is very fluffy.