Scrambled Eggs with Tomato

Name: Scrambled Eggs with Tomato
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some tomato; Some egg; Some salt

by Flowers bloom into the sea

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Pay attention to the method when beating the eggs. Beat the eggs fiercely at a faster speed and see that there are a lot of bubbles on the surface.

When scrambled eggs, there must be no less oil, otherwise the eggs will not taste good when they stick to the pan, and the oil will be hot. Wait until the oil is hot before pour in the egg liquid, pour in a large amount along the edge of the oil and the pot wall, and then put it in the pot. Stir fry quickly.

Pay attention to the ratio of tomato to egg, preferably 1:1. Otherwise, there are more tomatoes and fewer eggs, or on the contrary, the taste always feels almost a bit. If there are more tomatoes, it may be very sour. If there are more eggs, it may be greasy. In short, a good combination is the basis of deliciousness and the guarantee of balanced nutrition."

Ingredients

Some Tomato
Some Egg
Some Salt

Scrambled Eggs with Tomato

1. Ingredients: tomato, egg, salt (you can put some if you like green onions)

2. The eggs are broken up, and I add some warm water when the eggs are broken up, so that they will be fuller when they are fried. Remove the stalks of the tomatoes, blanch them with boiling water, and cut them into small pieces for later use.

3. Put more oil in the wok on a high fire, heat the oil, pour in a large amount along the edge of the oil and the wall of the wok, stir fry quickly after putting it in the wok, and remove it when it is ripe. The picture is what the finished product looks like. (I didn't shoot this process. If I shoot, I guess the eggs will be old.)

4. Pour the remaining oil into the tomato and stir fry over low heat.

5. Boil tomato juice over low heat.

6. After the tomato juice comes out, pour in the scrambled eggs and continue to fry for one minute, turn off the heat, and add a little salt before serving.