tomato scrambled eggs
Almost everyone can make scrambled eggs with tomatoes, and only you know how they taste. Many times, it is the same dish, the same recipe, and the same ingredients, but the taste and taste are very different. Heat is the soul of cooking. Only by controlling the heat well, matching the colors well, and putting the seasonings properly can good dishes be produced. Some small details that we often ignore when cooking are often magic weapons for surprise.
Recipe Recommendations
Steps for tomato scrambled eggs
1
Wash the tomatoes and blanch them with boiling water, peel and stalk, and cut them into slices for later use.
2
Beat the eggs into a bowl, add salt, add a little water (about a tablespoon) and two drops of white wine, and stir well with chopsticks until used.
3
Put 3 tablespoons of oil in a wok and heat it up. Put the eggs into the pan.
4
Stir fry until the eggs are swollen, beat them up with a spatula, and shovel them out for later use.
5
Heat a tablespoon of oil, saute the ginger slices and garlic slices until fragrant, add the tomatoes and stir-fry to make the soup.
6
Add appropriate amount of ketchup (add color and flavor), add salt and sugar.
7
Pour in the eggs and stir fry well. Put in the chopped garlic before taking out the pan and serve (when frying this dish, it should be done quickly).