tomato scrambled eggs
By ElveraBins
When it comes to scrambled eggs with tomatoes, I think of my "encounter" when I was a child. I remember when I was in kindergarten, the meal one day was this. I didn't like to eat half-cooked tomatoes, so I picked them out and threw them on the ground, only eating the eggs I liked. As a result, I was punished by the teacher and stood behind the door. The children didn't want to eat, so I put my fingers under the crack of the door, and as a result...
Recipe Recommendations
- sweet and sour
- fried
- ten minutes
- simple
Steps for tomato scrambled eggs
1
Prepare the ingredients and wash the tomatoes and cilantro.
2
Remove the tomatoes and cut them into pieces, knock the eggs into a small bowl and beat them up. Cut the coriander into small pieces.
3
Pour the oil into the pan until the oil temperature is about 50 to 60% hot. Just feel the slight heat with your hands. Pour in the eggs and stir them up. (If the oil temperature is too low, the eggs will be very greasy. If the oil temperature is too high, the eggs will be fried too long)
4
Add a little more oil, pour in the tomatoes, and stir fry twice
5
Add a spoonful of sugar,(This can be based on the taste of the tomatoes. Add more if it is sour, and add less if it is not sour)
6
Add another spoonful of salt (I heard others say you have to add salt if you want to be sweet, hehe)
7
When stir-fry the tomatoes until they are soft and rotten, add eggs, add less salt to taste, stir fry and remove from the pan
8
Garnish with coriander and serve on a plate (chives can also be used)tomato scrambled eggs Make Tips
1. When picking tomatoes, choose red and soft persimmons. 2. When frying eggs, you should not have too much oil and the oil temperature should not be overheated. 3. If you like to eat soft and rotten persimmons, stir-fry them for a while and master the time yourself.