The tomato used this time is a small tomato, because its lycopene is twice as high as that of ordinary tomatoes. When cooking and heating, lycopene can be forced out and absorbed by the human body more easily. It's hot in summer now, and sometimes I lose my appetite at noon, so try to make the dishes appetizing when cooking. Then it's easy to cook this home-cooked dish with scrambled eggs and tomatoes.
Materials to be prepared: about 0/5 tomatoes/kloc-0, 4 eggs, 2 cups of milk1,4 preserved plums, and appropriate amount of oil.
Sauce 1 tbsp, white vinegar 1 tbsp, sugar 1 tbsp, salt and black pepper.
The specific steps are as follows:
1. Soak the preserved plum in hot water for 10 minutes until it is soft, remove the core and chop it up for later use.
2. Beat the eggs evenly, add milk and season with salt and black pepper. Cut the tomatoes for later use.
3. Boil a pot of water, blanch the tomatoes for 45 seconds, and drain.
4. Peel the small tomatoes.
5. Heat the oil in the pot, fry the egg paste into slippery eggs and put them away for later use.
6. Put the small tomatoes in the pot, pour in water, add fruit juice, white vinegar, sugar and plum meat, and cook until the juice is thick.
7. Stir-fry the eggs, pour in the sauce and sprinkle with chopped green onion, and it's done!
Tip: Put the egg paste in the pot until the bottom is solidified, so that the slippery eggs taste better.
Try it tomorrow. I look forward to hearing you say it's delicious in the comments section, hahaha!