Scrambled egg with tomato
By CoyKessler
After eating this tomato scrambled egg in Xi'an, I realized that the tomato scrambled egg can also be full of color, aroma and aroma
Recipe Recommendations
- tomato appropriate amount
- eggs two
- green pepper two
- fungus five flowers of
- salt a teaspoon
- chicken essence two teaspoons
- chives Cut two pieces
- sour and salty
- fried
- ten minutes
- simple
Steps for Scrambled egg with tomato
1
Cut tomatoes into slices, soak fungus and tear small pieces, and cut green peppers into slices.
2
The eggs are scattered, beat hard for a while longer.
3
Scrambled eggs are oily, have a high heat, and are fast hands. The eggs are loud and tender, and they still absorb little oil.
4
Pour out the oil completely from the scrambled eggs. There is enough oil in the pan. Add chopped green onion, tomato fungus, green pepper, and stir-fry over medium heat.
5
Let the tomatoes soften and juice out, add salt, chicken essence, and eggs, stir evenly, and remove from the pan after two minutes.Scrambled egg with tomato Make Tips
Don't let the simplicity fool you, it tastes great. With added green peppers and wood ear mushrooms, the nutritional value is higher, and the taste is even much better than simple tomato and egg stir-fry.