Pay attention to the method when beating eggs. Beat the eggs hard and speed up until you see a lot of foam on the surface.
When frying the eggs, you must not have less oil, otherwise the eggs will not taste good if they stick to the pan. Moreover, the oil must be hot. Wait until the oil is hot before pouring in the egg liquid. Pour in large quantities along the edge of the oil and the pan wall. After entering the pan, stir fry quickly.
Note the ratio of tomatoes to eggs, preferably 1:1. Otherwise, if there are more tomatoes and less eggs, or on the contrary, the taste will always feel inferior. If there are too many tomatoes, it may be very sour. If there are too many eggs, it may be greasy. In short, good matching is the basis of delicious food and a guarantee of balanced nutrition.
tomato scrambled eggs
- sweet and sour
- fried
- ten minutes
- simple
Steps for tomato scrambled eggs
1
Ingredients: Tomatoes, eggs, salt (you can put some if you like green onions)
2
Beat the eggs. While beating the eggs, I added some warm water to make them fuller. Remove the stems from the tomatoes, blanch the skins with boiling water, and then cut them into small pieces for later use.
3
Put more oil in the frying pan over high heat. Heat the oil, pour a large amount of oil along the edge of the oil and the wall of the pan. After entering the pan, stir fry quickly. 7 When ripe, remove it for later use. The picture is what the finished product looks like. (I didn't take pictures of this process. If I took pictures, the eggs would be overcooked.)
4
Add the oil to the tomatoes and stir fry over low heat.
5
Boil on low heat until tomato juice.
6
After the tomato juice comes out, pour in the scrambled eggs and continue to fry for another minute. Turn off the heat, and add some salt before taking out the pan.