Xiancaoge Private Kitchen (vegetable Greenhouse)--from Childhood to Big Popularity (tomato Scrambled Eggs)

Name: Xiancaoge Private Kitchen (vegetable Greenhouse)--from Childhood to Big Popularity (tomato Scrambled Eggs)
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g tomato; 100g egg; 50g Haricot vert; 10g salt; 10g Sugar; 5g ketchup; 20g Salad oil

by Crimson celestial grass

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Since childhood, anyone who has never eaten scrambled eggs with tomatoes can basically be regarded as aliens. Not only eating, but also making them, they are basically suitable for all ages. Remember when you were young, the school has In the labor class, the homework left by the teacher is to bring a fried dish tomorrow. It will be like the fourth grade of elementary school. As a result, the next day, during class, basically half of the classmates brought tomatoes and scrambled eggs. , Ha ha, it can be seen that the photogenic rate of this dish is as high as the replay of Journey to the West. In fact, scrambled eggs with tomatoes, although simple, is also a very balanced dish of nutrition. Only after the tomatoes are heated, the lycopene will be more It is easy to be absorbed by the body. Eggs contain a lot of vitamins and minerals. The nutrition can be compared with sea cucumbers. The combination of two kinds of rich nutrients will naturally double the nutrition; no matter how simple dishes are, you can give it new things with dexterous hands. Meaning, as long as you use your heart, you can have a different splendor in ordinary things;"

Ingredients

300g Tomato
100g Egg
50g Haricot Vert
10g Salt
10g Sugar
5g Ketchup
20g Salad Oil

Xiancaoge Private Kitchen (vegetable Greenhouse)--from Childhood to Big Popularity (tomato Scrambled Eggs)

1. Wash the tomatoes and cut into pieces for later use

Xiancaoge Private Kitchen (vegetable Greenhouse)--from Childhood to Big Popularity (tomato Scrambled Eggs) recipe

2. Put a small amount of water in the pot, heat up, add tomatoes, blanch, remove for 1-2 minutes;

3. Then blanch the green beans with hot water and put them together with tomatoes for later use;

4. Add a little sugar to the egg to make it soft and fresh;

5. Put oil in the pot, 60% heat, add the beaten eggs and fry them;

6. Just turn the eggs into golden brown;

7. Put oil in the wok, add blanched tomatoes and green beans, pour in tomato sauce, add salt and sugar;

8. Finally, put in the blanched eggs and it will be out of the pan;

9. It's still beautiful when it's on the table and set up;

Tips:
1: The oil in the scrambled eggs should not be overheated, otherwise the eggs will become mushy when you pan. The oil temperature is 6.7 percent hot;
2: Add green beans and corn to enhance the color, add nutrition, and do two things in one fell swoop;
3: Tomato sauce is very powerful, and the fried dishes are sweet and sour;