Tomato fried eggs

1

Two tomatoes, three eggs, that's just two meals. Select a medium head of tomatoes and make sure the eggs are one more than the tomatoes。

2

Eggs go in the bowl, with chopsticks。

3

Both chopsticks and small basins are tilted 45 degrees to stir eggs. There is no assistant here (the old Zhang moved the bricks! ) and they can only be taken separately。

4

This is the tilt angle of the container, so that the small basins and chopsticks are tilted in such a way as to increase the exposure of eggs to tools and air, make it easier to disperse and stir up the appropriate amount of air and make the finished product more cozy and softer. When the egg fluid is like this, it creates a large and small surface and looks like an appetite for bubbles

5

Tomatoes, clean and graceful (where there should be a sense of ritual) placed on the board。

6

Cut it in half. Keep moving。

7

Go to Ti. I didn't go to the skin because my family loved to taste tomatoes. If you like pure soup, you can burn the skin with open water before the tomatoes are cut, and then cross the top of the tomatoes, the skin wrinkles itself, and it's good to tear, but you have to burn the skin. Then cut Tiny Ding instead of small pieces. It's easier to get juice. A chopstick can also be used to pierce the tomatoes, then the gas stove can be burned and the skin torn open。

8

Cut into a triangle。

9

Onion rollers cut onion flowers. Because to keep him aesthetically unified with tomatoes, if it's tomato cuttin, onion flowers cut to shreds。

10

Ready. I secretly switched the egg pots to look good。

11

Fill it up and put more oil in the fried eggs, which will make the eggs more Gabonese. Hot oil pans. Make sure it's hot

12

The boiler burns and pours into the egg fluid. As long as the boiler is hot enough, the egg fluid will produce a strong fragrance at the moment of exposure to the pot and will expand rapidly. If the oil is not high enough, the eggs will not be tardy, then the egg will continue to heat, the egg will feel tight and soft, and if the low-oil eggs are forced to extend their cooking time to swell, the eggs will stale instead of becoming a soothing piece, and they will taste dry and easily break into small particles. It's hot for eggs. An egg can be made with a lower temperature, and the taste of the egg can be more solid, and a grain of it gives you the pleasure to chew into the material

13

When the egg fluid is about to condensate, it's broken with shovels and chopsticks and spoons. I like to eat large pieces, so I'm just going to do it in one piece。

14

Scramble it out into the bowl。

15

Save bottom oil in the pot. It's the oil behind the eggs

16

The flowers fall apart, the incense is fried。

17

Onions go down to tomatoes when they're a little luminous。

18

Scrambling to microjuice, adding raw smoke. And then you're going to have eggs to fry with, salt, sugar, pepper powder, 13 fragrances。

19

The eggs are cooked with hot oil, and they have thinner parts, which smell of cocoon, and a chubby tomato juice and sour sweetness. The thicker part is soothing, soft inside, in stark contrast to the taste of tomato sand. Tomato fried eggs are definitely my favorite home dish

1. i like the taste of the small slices of tomatoes because of the uneven taste in the finished food. in the words of the spirit of the ribbon, it is because of the imbalance that the food tastes more prominent. 2. tomatoes decorate: a. open water: tomatoes are immersed in open water and boiled through the skin, then cooled, crosses the top, wrinkles the skin and tore it off. b. the law of the open fire: insert a chopstick into the tin of tomatoes, then burn the skin with the open fire and then tear it off. 3. the eggs must be hot. it's a low-temperature egg tar. 4. the purpose of my sugar is to make it fresh, and the families who eat sweets can do more. it's good to have so many foods in it