Thick-boiled Eggs with Tomatoes

Name: Thick-boiled Eggs with Tomatoes
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs tomato; 4 Soil eggs; 6ml Peanut oil; 2 pcs salt; 5g White sugar; 30g Corn flour; 20g Chives

by sourcehe

4.8 (1)

Favorite

1

Difficulty

Hard

Time

20m

Serving

2

Tomatoes and eggs are the best nutritional partners. You must be familiar with tomato scrambled eggs and egg scrambled tomatoes. These are two dishes, haha. To be honest, no matter how delicious the dishes are, eating more will make you tired. It's better to eat thick-boiled eggs with tomatoes, which can be eaten for breakfast. Compared with scrambled eggs with tomatoes, it has a little more cornstarch, and it is thickly rolled up, and one bite is fragrant with green onions, eggs, and sweet and sour tomatoes. The taste is rich, multi-layered, and has the taste of happiness and contentment. "

Ingredients

Thick-boiled Eggs with Tomatoes

1. Prepare ingredients; tomatoes, eggs, cornstarch, chives and other ingredients

2. Wash the tomatoes, peel, diced, and marinate with sugar for 2 minutes;

3. Beat the eggs and adjust them evenly with chopsticks;

4. Pour the diced tomatoes, cornstarch, salt, and chives into the egg mixture and mix well.

5. Heat the pan, pour the oil, pour in the tomato and egg liquid and fry on low heat;

6. Slightly yellow, flip the other side and continue frying;

7. Lift the pot, roll it up, cut into sections with a knife,

Tips:
1. Tomatoes should be cut into small pieces, so that the thick boiled egg rolls up will not crack, and it also has the taste of tomatoes;
2. It is delicious if it is fried thick, not too thin;