Hotel-grade scrambled eggs with tomatoes

Break eggs: Beat the eggs in a bowl and quickly stir the eggs with a pair of chopsticks (At this time, the movement trajectory of the chopsticks is a cone, with the top of the cone directly above the bowl mouth, and the bottom of the cone completely in the bowl and parallel to the plane of the bowl mouth.) Gradually, the egg white and egg yolk of the egg are integrated into one, and the texture and color are no different. At this time, the angle is gradually adjusted to slowly make the chopsticks reach an angle that is as parallel to the bowl mouth as possible, and then the chopsticks reach a new movement trajectory: It is still a cone shape, with the top of the cone on the extension plane near the mouth of the bowl, and the bottom of the cone is a circle perpendicular to the mouth of the bowl. Half of the circle is in the bowl and half of the circle is above the mouth of the bowl. This is the real egg breaking.

Pour as much edible vegetable oil as the eggs into the pan (it is best to use an iron pan, which not only supplements the iron, but more importantly, evenly heats the pan). Shake the oil pan before pouring the eggs and let the oil cover the bottom of the pan. This will prevent the eggs from sticking to the wall of the pan and becoming so hot that smoke seems to come out (the oil should not be overheated but should be hotter than ordinary stir-fried pork), pour in the eggs without hesitation (the eggs should not be poured in the middle of the oil, but also pour in large amounts along the edge of the oil and the pan wall).

Immediately after the eggs are put into the pot, quickly stir the eggs with a shovel or chopsticks, so that the liquid eggs wrapped in the formed egg scrambled pieces come out continuously, so that all eggs can absorb enough oil and be exposed to the high heat of the oil.

When there is no more oil and water in the pan and the eggs have been transformed, this is to pour the tomatoes into thin slices (the tomatoes should be cut thin but the slices should be large, the stalks should be removed, no skin should be peeled, and the juice from cutting the tomatoes should be added). Pour into the pan and stir a few times with a shovel. At this time, the important thing is to seize the time and use a shovel to mash the eggs into small pieces as much as possible, mash them a few times, and stir them a few times, and repeat this for several rounds until the eggs have become 2-3CM pieces and are evenly mixed with the tomatoes. together.

When the tomatoes in the pan seem to start to soften and juice, turn off the fire decisively. Add appropriate amount of salt, stir, and serve.

Turn off the heat first and add salt only when it is taken out of the pan. This is a secret technique for scrambled eggs with tomatoes. At this time, the tomatoes just released enough, just right, and pure fresh juice.