Tomato, egg burn

By VicentaLakin

Tomato, egg burn
Today's tomato is thick, one tomato, three eggs, but it's not easy to make something that looks simple, and the omelet is as thin as possible, evenly spread, and it's a very good test, so you can master it a few more times. This tomato-heavy egg burn, which is another combination of tomato eggs, is simple, nutritionally good, colourful, eggy and delicious, and can be a dish and breakfast, and can be easily handled in a few minutes。

Recipe Recommendations

  • eggs of 3
  • tomato half a
  • oil appropriate amount
  • salt appropriate amount

Steps for Tomato, egg burn

  • 1
    Prepare raw materials
  • 2
    Tomatoes are inserted in the bottom with chopsticks, roasted on the fire until skin cracks open, so that tomatoes can easily be skinned
  • 3
    (b) Eggs into the bowl, with a suitable amount of salt to disperse the spare
  • 4
    Add tomato and mix it evenly
  • 5
    Hot pots will be burned, and a layer of oil will be painted on the base
  • 6
    (b) An appropriate amount of tomato egg fluid is laid at the bottom
  • 7
    (a) When the egg fluid is fixed, the pelvis is rolled up at the bottom of the small pot with a small shovel
  • 8
    And then the oil in the bottom
  • 9
    A little shoveling of freshly cooked omelet, pouring into tomato omelet
  • 10
    Microstyping and rolling up the egg fluids onto the just cooked omelet
  • 11
    (a) After an additional layer of oil is painted on the bottom of the pot, an egg roll is lifted on the bottom of the pot, then the egg fluid is poured into the tomato, and the omelet is rolled up in microstyping
  • 12
    Finally, the rolled tomato egg rolls are tweaked, and the roasted tomato egg rolls are cut into small pieces into a small plate。
  • 13
    Here we go。

    • Tomato, egg burn Make Tips

    1. Tomatoes need to be cut in the back of the skin, and it is easy to bake with fire; 2. An omelet needs to be prepared with a bottom brush of oil each time, so that the omelet is free; 3. An omelet should be lifted the next time the omelet is cooked, so that the last omelet flows to the bottom of the previous omelet, so that the omelet is more easily bound together; and, finally, a thick omelet will be boiled again to make it better。

    Recipe Categories

    Recipe recommendation