Scrambled eggs with tomato and fungus
By CeasarHyatt
When people are getting older, they always like to recall and miss people and things in the past. Whether it is sadness or joy, it feels very precious when you look back on. Even food will trigger many memories. Even the most ordinary scrambled eggs with tomatoes have become a classic ~ Let's relive the taste in my memory again
Recipe Recommendations
- tomato of 3
- water fungus appropriate amount
- eggs appropriate amount
- coriander appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- peanut oil appropriate amount
- sugar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- sweet and sour
- fried
- ten minutes
- simple
Steps for Scrambled eggs with tomato and fungus
1
Wash the tomatoes and cut them into pieces. Wash the coriander and chop them together with the onions, ginger and garlic. Set aside.
2
Beat the eggs.
3
Pour peanut oil into a frying pan, heat 60% and add the egg liquid, stir fry and shape and serve for later use.
4
Make another pot and burn the fungus.
5
Leave the base oil in the pan, add the onions, ginger and garlic and saute until fragrant.
6
Pour in the tomatoes, and the stuffed fungus, add sugar, and stir fry together.
7
Pour in the scrambled eggs.
8
Sprinkle in coriander and season with salt and chicken essence before serving.
9
Let's put it out of the pot and plate ~