Crab-flavored tomato eggs
By VicentaLakin
Zhao Wei, Wong Xiaoming's Chinese restaurant brought Zhang Liang's crab and tomato fried eggs. Zhao Wei said that's what she did back home. Zhang Zhang Zhang Zhong said he had ginger and vinegar inside. Summer room temperature is high. Eggs are mostly kept in the fridge. Don't forget "hot and warm" when you fry eggs. Ice eggs are fried and broken
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Crab-flavored tomato eggs
1
Tomato cut, ginger cut. You can't be so angry if you don't have enough oil. (blackening)
2
Scratch the ginger and pour it into the egg fluid and then quickly boil it out of the pot with vinegar and wine, and then a normal fried egg。
3
Less oil in the pot and more tomatoes, salt, white sugar to fry to ketchup juice, with proper water if the ketchup is less。
4
Pour in good eggs。
5
Mix it evenly。Crab-flavored tomato eggs Make Tips
1. The amount of ginger and vinegar must be slightly greater, otherwise it will not taste. Ginger juice and white vinegar are 1:1 and ginger and white vinegar are 2:1.2. The white sugar is for the sour taste of the medium tomatoes. Who makes the tomatoes now taste like tomatoes? 3. White wine, a little bit, can be used, and what is available at home. The eggs will spread out quickly in the pot, and there will be no more crab yellow in old age. 5. Ginger pressure can also be squeezed out of the juice and inserted directly into the eggs, so that no ginger pellets can be eaten. The ginger must be shredded, very thick。