Tomato fried eggs
By VicentaLakin
The other two days we talked to our friends, we talked about the old town, we talked about the chestnut forest by the river, and then we talked about our cooking. At that time, just after the fourth grade of primary school, a few boys and girls had arranged to go to a picnic, which had a limited menu and was most impressive for tomatoes. Scraped tomatoes, black wood pans, some rice soup, have been the most impressed with our cooking. The past is a long way from a carefree life, and our fellow students have moved on. For various reasons, some of our classmates have not even been able to reach them, but I think that if we meet again, we will still be the closest family. This tomato egg is done so many times, it's not bad. It's sour and sweet, and its favorite is a bowl of rice. There's a lot of people who believe in love, and there's a lot of people who do good, that's just what I do. With care, patience, you can make the best tomatoes for your taste。
- sour and salty
- fried
- ten minutes
- simple
Steps for Tomato fried eggs
1
Crucify the top of the tomato, burn it with hot water, then take the tomato's skin. It's not easy, it's very simple。
2
The frying pans put oil in the scattered eggs. It doesn't have to look like normal eggs, with some water in them, and the stronger the eggs here, the better. A little softer, and you'll be ready when you're eight。
3
Once again, the hot pot will be cut and the tomatoes will be boiled。
4
Put some cold water in the pot and cover it for a while. A little softer for the Western Red。
5
It's a soft tomato that's about to be added to the fried eggs and continue to boil. Let the eggs fully absorb tomato juice。
6
Last but not least, salinize the pot。
7
A drop of fragrance and rice。Tomato fried eggs Make Tips
1. When blanching the tomatoes in hot water, be sure to wait a while; don't start peeling right after pouring the hot water, they aren't ready yet.
2. Stir-fry the tomatoes until soft and pulpy, then add the eggs. Toss them a few more times to let the sweet and sour flavor of the tomatoes infuse into the eggs.
3. Don't be afraid to cook until the liquid dries up before serving; that consistency is just right. If you don't believe it, give it a try.