Lycopene is a fat-soluble vitamin. After frying in oil, more vitamins are absorbed by the body. Eggs contain protein, fat, vitellotin, lecithin, vitamins and minerals such as iron, calcium, and potassium that the body needs. Scrambled tomatoes with eggs are a good example of complementary nutrients. While enriching nutrients, it also has bodybuilding and anti-aging effects. I personally think it is a home cooked dish with the most complete nutrients.
Many people know how to cook this dish, but the method is slightly different, and the taste is very different. But my favorite flavor is: tomato with egg flavor, and egg with tomato flavor. Sour and salty with slight sweetness, egg aroma with slight wine flavor. A simple stir-fry dish can give you a layered taste, which is unforgettable.
Scrambled egg with tomato
Recipe Recommendations
- tomato second
- eggs three
- rapeseed oil Four or five tablespoons
- salt half a teaspoon
- sugar half a teaspoon
- sour and salty
- fried
- ten minutes
- simple
Steps for Scrambled egg with tomato
1
Main material physical object
2
Beat eggs, add 1/3 teaspoon salt, beat until evenly.
3
Cut the tomatoes.
4
Materials are ready.
5
Heat the pan over high heat and pour in the rapeseed oil. (There is a little more oil than usual when cooking.)
6
Heat the pan over high heat, pour in the egg juice over low heat, stir slowly until the egg juice solidifies and serves.
7
Add the chopped tomatoes over high heat, stir fry a few times, disperse small salt, add hot water and half a rice bowl, stir fry evenly, over medium heat, cover, and simmer for three minutes.
8
Open the lid, crush the tomato with a spatula, remove the tomato skin with chopsticks, add Shaoxing wine, sugar, and stir-fry.
9
Pour in the fried tender and smooth eggs, stir fry well over high heat, and serve.