tomato scrambled eggs
Scrambled eggs with tomatoes can be regarded as a "low-cost and high-nutrition" affordable tonic that can not only fight cancer, anti-aging, but also replenish protein. The sour and sweet taste is very good for rice.
- sweet and sour
- fried
- ten minutes
- simple
Steps for tomato scrambled eggs
1
Peel the tomatoes and cut them into small pieces, cut the green onions into sections, slice the garlic for use, add a little salt to the eggs and beat them for use.
2
Add oil into the pan. When the oil is 70% to 80% hot, add the beaten egg liquid and stir fry well.
3
Add appropriate amount of oil into the pan. When the oil temperature is 5 to 6 percent hot, add spring onions and saute garlic until fragrant.
4
Pour in the tomato slices, add 1 teaspoon of salt, and stir-fry until the tomatoes are soft and tender. The soup is thick.
5
Pour in the scrambled eggs, add 1 tablespoon water, and 1 tablespoon sugar. Season, collect the juice in a large pot and serve out.tomato scrambled eggs Make Tips
To peel the tomatoes, you can soak the tomatoes in hot water and they will be peeled well. Two tomatoes are about 300g, paired with 3 eggs. Personally, I feel that the taste made in this ratio is just sweet and sour.