Five Minutes Super Delicious Tomato Ham and Egg Risotto
1.
All the ingredients are ready. At this time, the amount for two people, if there are more people, increase the number of eggs and tomatoes according to the number of people.
2.
Peel the tomatoes and cut them into hob pieces, and slice the ham for later use.
3.
Knock the eggs into a bowl and break them up thoroughly.
4.
5.
Heat the oil pan, pour the tomato chunks into the pan, and stir-fry until the tomatoes are slightly soft and rotten.
6.
Add two spoons of tomato paste.
7.
Add two spoons of light soy sauce.
8.
Add another spoonful of fuel.
9.
Finally add half a spoon of salt, mix and stir well.
10.
Pour the ham slices into the pot, add a bowl of water, and bring to a boil.
11.
Gently pour the egg liquid into the pot. After the egg mixture is poured in, turn off the heat immediately, cover the lid and simmer the egg mixture until it is set, simmer for about a minute, turn on the low heat, and simmer the eggs completely.
12.
After the egg liquid has solidified, pour in water starch to thicken it.
13.
Put the rice in a bowl, scoop the tomato, ham and egg soup, mix well, and eat. The color, fragrance, and the slightly sour taste are very appetizing.
Tips:
Starch thickening water method: 2 tablespoons of corn starch and 4 tablespoons of water and mix well.
In the last step, when the egg liquid is poured into the pot, turn the heat down immediately, cover the pot and cook for a while, let the egg liquid slowly solidify, do not use chopsticks or spatula to stir it will not disperse into egg flowers. If you feel uncontrollable, you can also fry the egg liquid first and then pour it into the pan to boil it.