Scrambled eggs with fish and tomato
By ShayneLarkin
Ingredients: chicken essence
Recipe Recommendations
- eggs of 2
- tomato of 2
- ginger slices appropriate amount
- garlic slices appropriate amount
- salt appropriate amount
- white vinegar appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- sweet and sour
- fried
- ten minutes
- simple
Steps for Scrambled eggs with fish and tomato
1
Prepare the materials on the pictures.
2
Stir the eggs with a little salt.
3
In a clean bowl, add half a teaspoon of white vinegar.
4
A little white sugar.
5
1 teaspoon of light soy sauce.
6
Stir 1 tablespoon of cooking wine, 1 tablespoon of sesame oil, and 1 tablespoon of water until well set aside.
7
After washing the tomatoes, pour the tomatoes upside down and slice them into pieces. (Cutting the soup horizontally will not flow out too much and be wasted)
8
Pour the oil into the pan and heat it, pour in the eggs and fry them well, stir into small pieces and take them out of the pan.
9
Turn on high heat, pour in the tomatoes and stir fry. (You must stir-fry vegetables with high heat)
10
Pour in the egg pieces and stir well.
11
Finally, pour the mixed sauce into the stir-fry, and quickly remove from the pan.
12
When eaten with bibimbap or mixed noodles, it is also very fragrant.