Tomato Scrambled Eggs (tomato Scrambled Eggs)

Tomato Scrambled Eggs (tomato Scrambled Eggs)

by Xiao Zhou 1102

4.9 (1)
Favorite

Difficulty

Normal

Time

10m

Serving

3

Tomato, also known as tomato, foreign persimmon. Many people think that tomatoes are tomatoes. In fact, they are not the same. The ancient name is June Persimmon, and it is good news. In Peru and Mexico, it was originally called the "wolf peach". The whole body has viscous glandular hairs with a strong smell. The stem is prone to lodging. The leaves are pinnately compound or pinnate and deeply divided. The lobules are very irregular, unequal in size, ovoid or oblong, with irregular serrations or lobes on the edges. Calyx radial, lobes lanceolate, persistent in fruit; corolla radial, yellow. The berries are oblate or nearly globular, fleshy and juicy, orange or bright red, smooth; seeds are yellow.

Ingredients

Tomato Scrambled Eggs (tomato Scrambled Eggs)

1. Beat the eggs.

Tomato Scrambled Eggs (tomato Scrambled Eggs) recipe

2. The tomatoes are cut into small pieces and can be blanched and peeled. Today I am too lazy to peel.

Tomato Scrambled Eggs (tomato Scrambled Eggs) recipe

3. Cut the green onion tails into chopped green onions.

Tomato Scrambled Eggs (tomato Scrambled Eggs) recipe

4. Heat oil in a pan and pour in the egg mixture.

Tomato Scrambled Eggs (tomato Scrambled Eggs) recipe

5. The egg liquid is shaped, and quickly poured into the tomato chunks.

Tomato Scrambled Eggs (tomato Scrambled Eggs) recipe

6. Stir fry quickly, fry out the soup, add salt to taste.

Tomato Scrambled Eggs (tomato Scrambled Eggs) recipe

7. Turn off the heat and sprinkle the chopped green onion. Just install it.

Tomato Scrambled Eggs (tomato Scrambled Eggs) recipe

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