Scrambled Eggs with Tomato
1.
The big one is a spoon and the small one is a tea spoon.
2.
Wash the tomatoes and dice, wash the green peppers, remove the seeds and cut into pieces, clean the mud and sand after the fungus is hair, beat two eggs into egg liquid, wash the shallots and garlic and mince for later use.
3.
Heat up the wok and add 1 tablespoon of edible oil, not too much oil or too hot, so that it is evenly spread in the pan, and pour the egg mixture.
4.
Rotate the wok evenly so that the egg liquid fills the bottom of the pan and slowly solidifies.
5.
When there is a little egg liquid left on the surface, fold the eggs in half and fry them on low heat for half a minute.
6.
Flip and fry for another half minute. The advantage of this is that it can make the eggs have a tender texture on the inside.
7.
After turning off the heat, use a spatula in the pot to cut the eggs into large pieces, and then serve.
8.
Add 2 tablespoons of edible oil to a frying pan to heat, add chopped shallots and half of the chopped garlic, stir-fry on low heat to create a fragrance.
9.
Add diced tomatoes and stir fry for 2 minutes.
10.
After about two minutes, it can be seen that the tomato has been fried into more soup, indicating that its nutrients have been fully released, and the next step is ready.
11.
Add the fungus and green pepper, stir fry evenly.
12.
Add 1 teaspoon of table salt, 1 teaspoon of sugar, 1 tablespoon of light soy sauce, and continue to fry for two minutes.
13.
Add eggs, the remaining half of the minced garlic, add half a teaspoon of pepper oil, stir evenly, and then turn off the heat.
Tips:
Richer colors, healthier nutrition
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