Scrambled eggs with tomatoes The first trick: Generally, we use two eggs with two tomatoes of this size. The ratio of eggs to tomatoes is very important. Without tomatoes, scrambled eggs will feel tasteless, greasy and dry. Eating too many tomatoes will be too sour, and drinking too much soup will make it impossible to eat scrambled eggs. Good raw material collocation is not only the basis of delicious food, but also the guarantee of balanced nutrition.
Scrambled eggs with tomatoes The second trick: Pay attention to the method of beating eggs. When we beat eggs, we should beat them hard for a while and gradually speed up. Every time the tip of chopsticks is scraped to the bottom of the bowl, the chopsticks should be immersed in the eggs as much as possible, until almost all the eggs jump out of the plane of the bowl mouth every time the chopsticks move out of the bowl mouth, and there is a lot of foam on the surface of the eggs when they stop beating, which is considered as a good egg.
The third trick of scrambled eggs with tomatoes: Add more oil when scrambled eggs to keep the oil hot. Pour as much oil into the pot as the eggs, and then pour the eggs into the pot when the oil is hot. Before pouring the eggs, shake the oil pan and let the oil cover the bottom of the pan, so that the eggs will not stick to the wall of the pan. Pour a lot of eggs along the edge of the oil and the wall of the pot Immediately after the eggs are put into the pot, stir the eggs quickly with a shovel or chopsticks to make all the eggs absorb enough oil and be heated by the oil.
Scrambled eggs with tomatoes The fourth trick: We can add some sugar when frying tomatoes. This will neutralize the sour taste of tomatoes and make them taste better. Moreover, use the moisture of tomato juice. When cutting tomatoes, try to cut them into pieces the size of orange petals, so as to get more juice.
The fifth trick of scrambled eggs with tomatoes: turn off the fire first, and then add salt. This is the secret skill of scrambled eggs with tomatoes. You will find that when you put the dishes on the table, the tomatoes just release enough, just right and pure fresh juice!
1 scrambled eggs with tomatoes
Description: Anyone can cook scrambled eggs with tomatoes, but it's delicious and hard to cook. It is mainly caused by several misunderstandings, which I will explain in detail later.
Ingredients: tomatoes, eggs
Ingredients: vegetable oil, salt. Note that there is no need to put chicken essence or monosodium glutamate in tomato scrambled eggs, because tomato scrambled eggs eat the word "fresh", and there are substances that form umami flavor when tomato scrambled eggs, so there is no need to put fresh monosodium glutamate or chicken essence. That's why there is no onion, ginger or garlic in this dish.
Production method:
1。 Cut the tomatoes into pieces of different sizes. It doesn't matter what shape they are. Beat the eggs into a bowl and mix well, adding a little salt.
2。 Put a proper amount of oil in the pan (when scrambled eggs, the amount of oil is very important, and my experience is to put 2/3 of the oil equivalent to the egg liquid). When the oil is hot (I will talk about how to judge the temperature of the oil in detail later), pour in the egg liquid. Pay attention to this time, the egg liquid will naturally solidify, and don't move until the egg liquid solidifies (be careful that the oil dries, causing egg paste). Fry it. When both sides are golden yellow, take the eggs out of the pot (you don't have to take them until you are skilled). At this time, there should be some oil in the pot. Turn the tomatoes in and stir fry a few times. Because tomatoes contain a lot of water, there will be water precipitation. At this time, put the fried eggs in, add a little salt, stir fry a few times, and take out the pan. PS: When someone likes to cook, add some water. Not recommended. In fact, there is enough water in tomatoes, so there is no need to add water to them. Also, the quality of tomatoes now is not good, and the fried vegetables are not sweet and have some bitterness. You can put some sugar in moderation when cooking.
The secret of scrambled eggs with tomatoes
Scrambled eggs with tomatoes is not a big dish, and even the host is embarrassed to order this dish at a large banquet. However, it is really a delicious dish. It is delicious, refreshing, appetizing and nutritious.
In fact, the cooking of scrambled eggs with tomatoes is very particular.
One of the main points: simple ingredients .......
1。 Two eggs (cooked less, others don't have enough to eat, not afraid that they won't remember you. )
2。 Two tomatoes with a diameter of 6 cm. If the tomatoes you use are very large, such as 12CM in diameter, then (V=4/3*3. 14*r*r*r) should be 2× 6× 6/ 12/ 12. If you use delicate tomatoes from the south of the Yangtze River, you should use 2× 6× 6× 6/4/4 = 6.75!
Note: the ratio of eggs to tomatoes is the key. Without tomatoes, scrambled eggs will feel tasteless, greasy and dry. Eating too many tomatoes will be too sour, and drinking too much soup will make it impossible to eat scrambled eggs. Good raw material collocation is not only the basis of delicious food, but also the guarantee of balanced nutrition.
Wrong idea: "add some leftover from the last cooking." "Throw away what is a pity but useless, why do you choose to throw it into your stomach?
Number two: Beat the eggs hard.
The emphasis here is on "beating" eggs, not stirring them. The details are as follows: after breaking the shell (if you can't break the egg skillfully and don't know the detailed essentials, please be sure to consult the relevant parties first. ) Pour into a bowl and stir the eggs quickly with a pair of chopsticks. At this time, the movement track of chopsticks is a cone, with the cone top right above the bowl mouth and the cone bottom completely in the bowl and parallel to the plane of the bowl mouth. Gradually, the egg white and yolk of the egg are integrated, and the texture and color are different. At this time, the fingers and wrists holding the chopsticks should gradually adjust their angles to make the chopsticks parallel to the bowl mouth as much as possible. At this time, the chopsticks can reach a new trajectory: it is still a cone, and the cone is on the side of the bowl, just on the extension plane of the bowl mouth. The cone bottom is a garden perpendicular to the bowl mouth, and there is a semicircle and another semicircle in the bowl. This is the real "beating" egg.
Note: Beat the eggs hard for a while and gradually speed up. Every time the tip of chopsticks should be scraped to the bottom of the bowl, the chopsticks should be immersed in the eggs as much as possible until almost all the eggs jump out of the plane of the bowl mouth every time the chopsticks move out of the bowl mouth, and there is a lot of foam on the surface of the eggs when they stop beating.
Myth: "Beat eggs just to get a uniform texture. In fact, this kind of stirring has produced many complicated effects between chemistry and physics, which can obviously improve the performance of eggs after they are put into the oil pan.
The third point: put the oil pan to sublimate the eggs.
It is best to use an iron pan with a round bottom and thick wall, which can not only supplement iron, but also has strong heat conduction ability along the wall of the pan, so that the pan is heated evenly.
Pour as much edible vegetable oil as eggs into the pot (never use animal oil, which is not only high in cholesterol, but also greasy when the food is a little cold). When the vegetable oil is so hot that it seems to smoke, don't hesitate to pour the eggs in.
note:
1。 Before pouring the eggs, shake the oil pan and let the oil cover the bottom of the pan, so that the eggs will not stick to the wall of the pan and burn.
2。 Don't overheat the oil, but it's a little hotter than ordinary fried meat.
3。 Don't pour the eggs in the center of the oil, but pour them in large quantities along the edge of the oil and the wall of the pot.
4。 Immediately after the eggs are put into the pot, the eggs are quickly stirred with a shovel or chopsticks, so that the liquid eggs wrapped in the formed fried egg blocks can flow out continuously, so that all the eggs can absorb enough oil and avoid the high heat of the oil.
Wrong idea: you can put less oil. Whether an egg is tender or not depends on whether it is saturated with high-fat oil. As long as you practice according to the essentials introduced here, eggs can really absorb twice as much cooking oil.
The fourth point: the moisture of tomato juice water. .......
When there is no oil or water in the pot and the eggs go bad, this is to pour the cut tomatoes into the pot (you can wipe the bowl of eggs before pouring) and stir them with a shovel several times. At this time, it is important to seize the time to pound the eggs into small pieces with a shovel as much as possible, pound them several times, stir them several times, and repeat several rounds until the eggs have become 2-3 cm pieces and are evenly mixed with tomatoes.
note:
1。 Tomatoes should be cut thin, but sliced big.
2。 The pedicels of tomatoes should be removed.
3。 Tomatoes don't need peeling.
4。 The juice from cutting tomatoes was also added.
Myth: anyway, cooking, tomatoes can be cut into pieces. I have nothing to say. In fact, it will be easier for you to eat boiled eggs and raw tomatoes.
Fifth point: Don't reinvent the wheel. .......
When the tomatoes in the pot look soft and juicy, turn off the fire decisively. Add a proper amount of salt, stir and serve.
Note: Turn off the fire first, and then add salt to the bottom of the pot. This is the secret of scrambled eggs with tomatoes. You will find that when you bring the dish to the table and call it BF, the tomato just releases enough fresh juice, which is just right and tastes pure!
Wrong idea: do something before cooking. Poor man, always can't rest assured that this is the whole of a delicious meal, and he is still thinking about how to add more icing on the cake, such as monosodium glutamate, pepper and coriander, and mash the eggs to make the tomatoes ripe. ...
Remember: good motives will not bring good results. No, good things are better together. Cooking is like a person's life. It is important to do the right thing in the right way at the right time.
Fish-flavored shredded pork ingredients: 200g of shredded lean meat, 50g of auricularia auricula, 40g of winter bamboo shoots, carrots and chopped green onion. Seasonings: salt 1 spoon, monosodium glutamate 1 spoon, sugar 1 spoon, aged vinegar 1 spoon, ginger, 2 cloves of garlic and pickled pepper. Soaking auricularia auricula in clear water, shredding, washing and shredding winter bamboo shoots and carrots; Chop ginger, garlic and pickled pepper into powder. 2. Stir-fry shredded pork with proper amount of oil in a wok, then add salt, monosodium glutamate, Jiang Mo, minced garlic, minced pickled pepper, white sugar, aged vinegar, chopped green onion and various vegetables, and stir-fry quickly until it is 80% cooked. Tip: If you want to stir-fry the delicious fish-flavored shredded pork, all kinds of seasonings are indispensable. Only by handling all kinds of materials and seasonings. Suitable seasoning for carrot and chopped green onion: salt 1 tsp, monosodium glutamate 1 tsp, sugar 1 tsp, aged vinegar 1 tsp, ginger and garlic, pickled pepper 1 tsp. Practice: 1, shredded pork with a little salt, pickled with yellow wine. Soaking auricularia auricula in clear water, shredding, washing and shredding winter bamboo shoots and carrots; Chop ginger, garlic and pickled pepper into powder.