Scrambled eggs with mushroom and tomato
By MoseKshlerin
Scrambled eggs with tomatoes are a dish you can't get tired of. But every time I stir-fry, I add some side dishes. Such as tofu or Chinese cabbage. Today we have box mushroom, and it's also a good match with this.
Recipe Recommendations
- tomatoes 500 grams
- Pleurotus cornucopiae 150 grams
- eggs 100 grams
- green onions 70 grams
- ginger 20 grams
- oil 20 ml
- salt 5 grams
- ketchup 30 ml
- sour and salty
- fried
- ten minutes
- simple
Steps for Scrambled eggs with mushroom and tomato
1
Main material drawings.
2
Beat the eggs and add some oil to beat well so that the fried eggs will be more fluffy.
3
Heat the pan and put the oil in it.
4
Scrambled eggs, shovel them up.
5
Saute chives and ginger.
6
stir-fry the mushroom.
7
Add diced tomatoes.
8
The tomatoes now have no sour taste, add some ketchup.
9
Add 5 grams of salt.
10
Add the scrambled eggs and green onions and ginger.
11
Add the stir-fried mushroom and stir-fry well.