Tomato and egg rice
By BrettWunsch
Tomato and egg rice is the deepest memory of the school canteen in my four years of college. I was hungry in the cold winter and couldn't conceal my desire for a pot of tomato and egg rice. Later, after graduating, I could rarely eat similar delicious food outside. I had no choice but to research it myself. Basically, I made tomatoes and eggs in the south. It was not just sticky, but also crisp, delicious, tender and juicy.
Recipe Recommendations
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Tomato and egg rice
1
Prepare ingredients: 3 eggs, actually 2 tomatoes and a handful of green onions. When buying tomatoes, you should not only buy ones that are too red, overcooked and easy to stir-fry, but also buy tomatoes with slightly green stems that will not be stir-fried into a paste and taste better.
2
Beat the eggs into egg liquid until the film is peeled, without adding anything.
3
Cut the tomatoes into thin slices and cut the green onions into sections.
4
All the materials are ready and ready to be put into the pot.
5
To heat the oil, stir-fry the eggs first, with a little more oil. First, the eggs absorb the oil. Second, stir-fry the tomatoes without changing the pan for a while. Cook until they are 70 ripe. Add the egg liquid, stir fry quickly, and then start the pan. Don't fry it a little bit. Be careful not to put seasoning.
6
After the eggs are stir-fried, there is still a little oil in the pan. Continue to cook, sprinkle a small handful of white sugar, add the tomatoes, turn to medium heat, and stir fry for a while.
7
After that, add the eggs and mash them with a shovel.
8
Stir fry for a while, add the spring onions immediately, and continue to fry for a few times.
9
The stir-frying is almost done, stop fire and add salt. The salt can be added to make it more delicious and suitable for the rice. Don't put chicken essence in it, the eggs themselves are already very fresh.
10
Add a little starch water, open fire to collect the juice, and finish.
11
When loading plates, you must eat while it is hot.
12
Finally, pour the tomatoes and eggs on the freshly cooked rice. The umami taste of the eggs, the sweet and sour taste of the tomatoes, and the hot rice are an unparalleled combination.Tomato and egg rice Make Tips
1 Don't buy tomatoes too ripe, it's best to have a little green. 2 A little more oil and salt. 3 Stir fry tomatoes quickly. 3 Turn off the heat and add salt. 4 Don't put chicken essence.