Egg Delicacy-tomato Scrambled Eggs in A Small Restaurant (special Sponge Egg Version)
1.
Three tomatoes about 8 cm in diameter
2.
Four eggs
3.
Beat the eggs and cut the tomatoes into triangular cones with a side length of about 2 cm
4.
Use the right amount of oil. The restaurant’s practice requires a little more oil, which is basically the same as the spread area of the egg liquid.
5.
Add the egg mixture, wait for half to one minute, and then turn it over when the shape is basically set
6.
Fry the egg until it is brown and not sticky, with a lot of oil, similar to the feeling of a fried egg (why there is more oil, the small hint will explain the reason), the egg is divided into small pieces with a spatula, add the mineral water bottle cap and half cover salt about uniform.
7.
The eggs are set aside; add about 10 to 20 milliliters of lard, peanut oil and corn oil, about four or five caps of the mineral water bottle; heat up, add tomatoes, stir fry, and add a quarter of the cap salt. The purpose of sautéing tomatoes with oil is to make the tomatoes quickly agitate the juice.
8.
A lot of juice will come out in a minute or two
9.
Add the scrambled eggs and stir fry together
10.
Stir fry for about a minute or two
11.
Turn off the heat, add the shallots, and stir fry at the remaining temperature to taste
12.
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Tips:
1. Cut the tomato into diamond-shaped pieces, one is to prevent it from softening and turning into a sauce after being stir-fried, and the other is to retain the original flavor of the center of the tomato, and to taste more layered.
2. The characteristic of this dish lies in the processing of eggs. With a lot of oil, the eggs are fried like fried eggs, crispy, and there are many honeycomb holes inside. When encountering the juice from the tomato frying, it softens and sucks in the tomato juice like a sponge. Rich tomato flavor. Just like bean paste, it can absorb a lot of soup.
3. The tomatoes should be stir-fried separately to make the juice easier. Add a small amount of salt to the tomatoes to taste, make the juice easier, and increase the acidity.
4. There are restrictions on the selection of tomato materials. Tomatoes are mostly divided into three categories in the market: ripened (hard, less juice), naturally ripened fine sandy tomatoes (eat raw, it feels like sandy watermelon, which is easy to soften after being fried. Less juice), naturally ripe soft tomato (soft and not easy to fry, and more juicy), the last one is the most suitable.
5. If the tomato is not selected correctly and the juice is low, do not add water as the juice, which will dilute the tomato's own flavor.
6. The amount of tomato should not be too small, otherwise the tomato flavor on the egg will be weak, and the scrambled egg will have a strong flavor, and it will not be so delicious.
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