Scrambled Eggs with Tomatoes
1.
The ingredients are two tomatoes and three eggs. This amount is just right for two people to make two dishes. Choose medium-sized tomatoes and make sure there is one more egg than tomatoes.
2.
Knock the egg into the bowl, pierce the yolk with chopsticks (...).
3.
The chopsticks and the small basin are both tilted forty-five degrees to beat the eggs. Because there is no assistant here (Lao Zhang has moved to raise his family with bricks!), I can only take photos separately.
4.
This is the angle at which the container is tilted, so that the small bowl and chopsticks are tilted a bit to increase the contact surface between the egg and the tool and air, which is easier to break up and stir in the right amount of air, and the finished product will be more crispy and soft. When the egg liquid looks like the picture in the picture, a layer of large and small bubbles appears on the surface, and the egg liquid is ready!
5.
Two tomatoes, washed clean, and elegantly (there should be a sense of ritual) placed on the cutting board.
6.
Cut in half. Stick to one step at a time.
7.
Go to the stalk. Because everyone in my family loves the taste of tomatoes with chunks, I didn't peel them. If you like to eat pure soup, you can scald the skin with boiling water before cutting the tomatoes. If you make a cross on the top of the tomatoes, the skin will shrink on its own and it will be easy to tear, but the skin must be blanched thoroughly. It will tear well. Then cut small dices instead of small pieces. This makes the juice easier. You can also use a chopstick to poke into the stalk of the tomato, and then use a gas stove to burn it once with an open flame to tear off the skin.
8.
Cut into small triangular pieces.
9.
The green onion hob cuts the chopped green onion. To keep him and tomatoes aesthetically unified, if the tomatoes are diced, then the green onion should be finely chopped and finely chopped.
10.
Material preparation is complete. In order to look good, I secretly changed the small egg bowl.
11.
Add oil to the pot and add more oil to the scrambled eggs to make the eggs more fluffy. Heat the oil pan. Be sure to heat the pan!
12.
Heat the oil pan and pour the egg mixture. As long as the oil pan is hot enough, the egg liquid will produce a strong aroma at the moment it touches the pan, and it will expand quickly. If the oil temperature is not high enough, the egg will not rise up, and continue to heat it, the taste of the egg will not be firm. Soft, if the low-oil temperature egg is forced to prolong the cooking time to expand, the egg will clump instead of becoming a fluffy one, and will taste dry and easily break into small pieces. In short, the oil for scrambled eggs should be hot. The filling eggs can be made with a lower oil temperature, so that the filling eggs have a firmer taste. Mixing them in the filling makes people chew to the real pleasure!
13.
Use a spatula/chopsticks/spoon to scatter the egg liquid when it is about to solidify. I like to eat large pieces, so just a simple stroke.
14.
Stir-fry a few times and transfer out to a bowl.
15.
Leave the bottom oil in the pot. It's the oil after scrambled eggs!
16.
Add chopped green onion and stir fry until fragrant.
17.
When the green onion is slightly burnt, add tomatoes.
18.
Stir fry until slightly juicy, add light soy sauce. Stir-fry, add eggs and stir fry, add salt, sugar, pepper powder, thirteen spices to taste! Stir fry until you are satisfied with the taste and degree, start the pot and serve it on the plate.
19.
The eggs are cooked in hot oil, and there will be thinner parts. This thin layer has a scorched fragrance, and the surface is covered with a layer of rich tomato soup, which is sweet and sour. The thicker part is crispy on the outside and soft on the inside, which is in sharp contrast with the tomato rustling taste. Scrambled eggs with tomatoes is definitely my favorite home cooking!
Tips:
1. I like the taste with small tomatoes, because the finished dish will have uneven taste. In the words of "Spirit of Eater Halberd", it is precisely because of unevenness that the flavor of the dishes is more prominent.
2. Peel the tomatoes: a·Boiling water method: immerse the tomatoes in boiling water and scald the skin through, and then let it cool down, make a cross at the top, shrink the skin, and tear off the skin. b. Open flame method: Use a chopstick to poke the stalk of the tomato, then use an open flame to scald the cuticle, and then tear off the cuticle.
3. The oil temperature must be high for scrambled eggs. The temperature of the oil in the egg filling can be low.
4. My purpose of adding sugar is to increase freshness, so those who love sweets can put it more.
5. Too much light soy sauce will change the flavor, just right amount!
6. Pepper powder and eggs are also a perfect match~ Be sure to put some!
7. The thirteen incense is really fragrant and easy to use!
