Scrambled Eggs with Tomato and King Pleurotus

Name: Scrambled Eggs with Tomato and King Pleurotus
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs tomato; 3 pcs egg; 1 Pleurotus eryngii; 1 Shallots; Some Oil salt

by Scarlett WH

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Ingredients

Scrambled Eggs with Tomato and King Pleurotus

1. Prepare the raw materials, cut the pleurotus eryngii into slices, and cut the tomatoes into hob pieces;

2. Beat the eggs into a bowl, add an appropriate amount of salt, and stir to disperse;

3. Heat the pan, add an appropriate amount of oil, and pour the beaten eggs;

4. Fry the eggs until they are shaped, shovel them into small pieces, and serve them for later use;

5. Add appropriate amount of oil to the pot, add the tomato chunks and stir fry;

6. Until the tomato soup slightly oozes out, add the cut pleurotus eryngii and stir fry;

7. Stir fry a few times and add a little water;

8. Add salt to taste;

9. Pour in the scrambled eggs, stir-fry evenly and cook together for a minute;

10. Put it into a bowl and sprinkle some chopped green onions on the surface.

Tips:
1. Add salt to season the eggs, beat them up, pour them into a frying pan, and fry them. After they are shaped, they can be shoveled into small pieces and served first;
2. Add a little oil to the pot and stir-fry tomatoes. The oil-stir-fried tomatoes are more conducive to the absorption of lycopene;
3. Tomatoes and Pleurotus eryngii can be slightly fried to produce juice. If you like more soup, you can add some water when you cook them.