Tomato fried eggs
By VicentaLakin
Tomato fried eggs are common food for the general public, and they're an insatiable appetizer. How do we make this regular food better than a restaurant? There's a little trick in it. If we can make the simple things that we all know, it's not. Who's to say that a daughter-in-law who's only a tomato egg? I always thought it was a very simple home dish, and everybody, and recently a good friend said how you cooked it better than the one in the hotel, and I simply told her that she cooked the eggs first and added them directly. This dish, which is very old for eggs, has a very bad smell of poultry, and has a hard and bad taste. Let's clean up and send you the key! First of all, let's give you the main point: tomatoes have to be medium size, heavy hands, two tomatoes of the same size, heavy hands, because heavy tomatoes have more water. Eggs need to be fully broken. The eggs will be particularly tender. Now let's see how this dish works! I make this dish without sugar, and if I like sweet tastes, I can use some sugar。
Steps for Tomato fried eggs
1
The top of the tomato is a crucifixed cleaver, which is rolled out of the water for 30 seconds. It's better with tomato fried eggs after the skin
2
2 cm square of tomato cut
3
The four eggs are to be fully poached into the egg fluid bubble and to be fully laced in the egg and protein。
4
The oil in the pot is hot, and when the hot oil is seen, the eggs are poured in, especially hot, and the eggs rise white as soon as they fall down, so the fried eggs feel so tender。
5
Once the eggs are made, they'll come out。
6
The bottom oil of the fried eggs pours into the tomato and makes the ketchup juice。
7
It'll be ready in a minute, when the soup from the tomato is made and the eggs are made and the salt is made。