As a classic home-cooked dish, scrambled eggs with tomatoes must be familiar to everyone, and they must have eaten this dish more than once.
Egg-wrapped tomatoes reinterpret "scrambled eggs with tomatoes" in a different way. The taste difference is not particularly big, but it can bring a novel feeling visually.
Tomatoes wrapped in eggs
By MaxBoyle
Recipe Recommendations
Steps for Tomatoes wrapped in eggs
1
Prepare eggs, tomatoes and onions.
2
Wash and chop onions for later use.
3
Blanch the tomatoes with hot water, peel and remove the seeds, cut into dices and divide into two portions for later use
4
Put the oil in a hot pan, add the onions and stir fry.
5
Add 1 portion of tomatoes and stir fry, add salt.
6
Stir fry until cooked, add appropriate amount of soy sauce to season and serve.
7
Remove from another pan, add appropriate amount of water to boil, add the remaining tomatoes and simmer slowly.
8
Boil into ketchup, season with salt and a small amount of sugar, and serve for later use.
9
Beat the eggs into a bowl, add salt and cook wine and stir well.
10
Remove from another pan, add a small amount of oil, and pour in the egg liquid.
11
Place the fried tomatoes in the omelet.
12
Fold the egg cake in half and tighten the edges.
13
Slowly fry on low heat until golden brown on both sides, remove from the pan and plate, add the prepared ketchup and serve.Tomatoes wrapped in eggs Make Tips
Eggs will solidify quickly, so be sure to add tomatoes quickly after pouring in the egg liquid, and fold in half on both sides before the egg liquid is completely solidified, so that the two sides can stick together well.