Tomato eggs
By VicentaLakin
Eggs are a very common diet. There's more soybean in the house these days, and more soybean scum. The idea is to avoid the impact of soybean slag on perceptions and tastes and to increase the taste level of vegetables. In general, with the inclusion of soybean slag, the eggs are soft. When you're making egg fluids, you take into account the inclusion of soybean slag, and I put some salt in it, and when I'm finished, I think it's time to add other stenchs, otherwise the soybean egg tastes not good enough。
Recipe Recommendations
- eggs of 2
- bean dregs a small piece
- tomatoes a
- green pepper a
- salt appropriate amount
- minced garlic appropriate amount
- sweet and sour
- fried
- ten minutes
- simple
Steps for Tomato eggs
1
Prepare food. Tomatoes go to the skin cutter, not to the skin affect the taste。2
Smash egg fluid. Eggs are in the bowl, a small amount of soybean slag is mixed in the same direction。3
And the eggs which were scattered, because they were joined by soybean slag, were bright and beautiful。4
The hot pot is oiled, the oil is poured into egg fluid, chopsticks mix a few times, and the egg blocks can turn off the fire。5
Egg blocks out of pans。6
Tomatoes pour into the fresh pot, and they turn out the juice。7
You can add less water if you have less juice and less sugar if you have less sweetness. Keep flipping。8
Add eggs, pepper and garlic。9
Less salt, more pot。Tomato eggs Make Tips
One, winter tomatoes don't feel good in the summer. It's harder for me to cut the skin. Well-cooked good tomatoes can cross the top, and in the hot water it can go easy. 2. The egg fluids added to the soybean slag will taste better if they are condensed once。