Upgraded Version of Tomato Scrambled Eggs-tomato Thick Egg Stew
1.
Peel the tomatoes and cut them into small cubes (as small as possible, try to be as small as possible), squeeze the water with your hands to make the diced tomatoes as little water as possible
2.
Beat in two eggs and add a small amount of salt (you don’t need to add too much salt for eggs)
3.
Break up and stir well
4.
Put a little oil in the pot, add a spoonful of tomato egg liquid after the oil is hot
5.
Roll up to one side
6.
Add some more oil. After the oil is hot, continue to add a spoonful of tomato egg mixture. Fry until the egg mixture is mostly cooked. Roll from the side with the egg roll to the other (that is, roll from the right to the left of the picture)
7.
Repeat this action until the tomato egg liquid is used up
8.
Finally, fry on low heat for a while, so that the egg in the middle is fully cooked
9.
The fried egg rolls are cut into pieces and served on a plate
Tips:
1. Tomatoes must be peeled. If you use hot water peeling method, be careful not to blanch the tomatoes. The ripe tomatoes will appear in powder and granular, which is uncomfortable when cutting.
2. The tomato diced must be cut as small as possible, otherwise it will break the egg skin when frying, which is not easy to roll or look good
3. It is recommended that children's shoes who are not afraid of trouble break the eggs separately, and then filter the egg liquid into the diced tomatoes with a filter, so that the unbeaten protein can be filtered out, and the taste will be smoother.
