Name: Tomato Scrambled Eggs
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs tomato; 3 pcs egg; Some Cucumber peel; Some oil; Some salt; Some Cooking Wine; 1 eggshell warm water; Some shallot; Some ginger; Some garlic; 1 spoon ketchup; Some Sugar

Tomato Scrambled Eggs

by Brother Xiaoyu's private house

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Let’s make today a well-known national dish with the most Chinese characteristics, the most representative, the most classic, the most homely, the most popular, and the most representative of China-tomato scrambled eggs! O(∩_∩)O

Tomato Scrambled Eggs

1. Wash and peel the tomatoes,

2. Curled into flowers,

3. The cucumber skin is trimmed into a leaf shape,

4. Cut tomatoes into small pieces,

5. Egg + salt + cooking wine + warm water to beat evenly,

6. Pour a tablespoon of oil into the egg liquid,

7. Use chopsticks to stir quickly,

8. Put the egg liquid into pieces and put it aside for later use.

9. Saute the scallions, ginger and garlic with less oil, pour a spoonful of tomato sauce,

10. Stir fry to taste, pour in tomato cubes,

11. Stir fry until thick, add a little salt and sugar to taste,

12. First wrap the eggs around the flowers,

13. Place the leaves and spread the tomato paste on the outermost periphery.

Tips:
1: The flower is actually very good, just pay attention to the tomatoes when peeling, try not to break it.
2: Roll up the peeled skin from one end, adjust it slightly, and the flowers will become natural.