tomato scrambled eggs

Although scrambled eggs with tomatoes is a simple home-cooked dish, everyone loves it. I remember that I used to eat this dish in college. When cooking noodles in the dormitory, I would put an egg and a tomato, so the combination of these two always feels particularly friendly. For me, who is not picky at all, it tastes delicious no matter how I cook it.

Although it is a simple dish, everyone has their own cooking methods and habits. You can easily find many recipes for scrambled eggs with tomatoes. Although it is simple, it is not easy. I have read many recipes for this dish before, and everyone's opinions are different. Finally, I summarized my favorite eating methods based on my own preferences. It is just a personal opinion and is for reference only.

First of all, in terms of cutting method, I used to see them cut into hob pieces, and tomatoes had to be blanched quickly in water. I tried it once, but I didn't like it very much. I said that cutting hob pieces actually makes it difficult for tomato juice to flow out. Blanching water reduces the frying time, but it will inevitably wash away a lot of tomato juice. I think the key to delicious food is also the soup. Therefore, in order to shorten the frying time and integrate the juice with the eggs, I still chose to cut it into thin slices. It is easy to cook.

Secondly, let's talk about chopped green onion. I believe many people want to eat the original flavor of scrambled eggs with tomatoes. Spices like chopped green onion will not be chosen, but this is my personal preference. I think it is very fragrant, with a little green. The combination of yellow, red, green, and green is more comfortable visually.

Let's talk about eggs again. In order to keep the eggs fresh and tender, I choose to fry quickly and quickly and put them on for later use.