tomato scrambled eggs
Scrambled eggs with tomatoes seem to be the first choice for every anxious, righteous, and motivated cook when they first enter the kitchen. This is a simple but most nutritious dish; it is a dish that seems simple but contains many secrets. The ratio of eggs to tomatoes, the choice of tomatoes, the method of cooking eggs, and the mastery of heat, every process is full of knowledge and skills. The dish looks exactly the same on the surface, but with different details, the color and taste of the stir-fried product are vastly different.
Recipe Recommendations
- sour and salty
- fried
- ten minutes
- ordinary
Steps for tomato scrambled eggs
1
Prepare eggs and tomatoes.
2
Wash tomatoes and slice them for later use.
3
Chop the garlic into paste.
4
Beat the eggs into a bowl, add the garlic, a small amount of cooking wine, and appropriate amount of salt, and stir well.
5
Put the oil in a hot pan, pour in the egg liquid, stir fry, and scoop out when the eggs are medium cooked.
6
Remove from another pan, add tomatoes and stir fry, add appropriate amount of salt and sugar.
7
Stir fry the tomatoes until cooked, pour the fried eggs in and stir fry them well with the tomatoes, and serve out.tomato scrambled eggs Make Tips
1. Ratio of eggs to tomatoes. Usually use three eggs with two medium tomatoes (about 200 grams). The ratio of eggs to tomatoes is very important. If there are few tomatoes, the scrambled eggs will feel weak, greasy and greasy; too many tomatoes will be too sour and too much soup will destroy the aroma of the eggs. 2. Add some sugar and salt when frying the tomatoes. Adding sugar can neutralize the sourness of the tomatoes; adding salt can make the tomatoes more delicious and taste better. 3. Adding minced garlic can remove the fishy smell of eggs, and the faint garlic aroma is integrated into the eggs to make the eggs more fragrant and delicious.