[Edit this paragraph] Practice 1 Material: tomatoes and eggs Ingredients: vegetable oil and salt. Scrambled Eggs with Tomatoes 1 Note: Scrambled Eggs with Tomatoes don't need chicken essence or monosodium glutamate, because scrambled eggs with tomatoes eat a word of "fresh", and there are substances that form umami flavor when scrambled eggs with tomatoes, so fresh monosodium glutamate or chicken essence is not needed. That's why there is no onion, ginger or garlic in this dish. Production process: 1, tomatoes are cut into pieces with different sizes, and it doesn't matter what shape. Beat the eggs into a bowl, stir well and add a little salt. 2. Put the right amount of oil in the pot (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). The oil is hot, pour in the egg liquid. Note that at this time, the egg liquid will naturally solidify. Do not move. After the egg liquid is solidified (be careful that the oil dries up, resulting in egg paste), use a rice shovel (also called a frying spoon). When the two sides are golden, 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. Add tomatoes and stir fry a few times. Because tomatoes contain a lot of water, there will be water precipitation. At this time, put the scrambled eggs in, add a little salt, stir fry a few times, and take out the pot. [Edit this paragraph] Method 2 Materials: 3 tomatoes, 3 eggs, pepper 1 ingredient: onion salt chicken essence production process: 1. Beat the eggs well, add a little salt, and then pour them into the oil pan evenly. The oil temperature is not easy to be too high (generally 60% to 70% heat is enough). After the eggs are evenly poured into the oil pan, stir the eggs with a shovel until they solidify into egg pieces. Don't fry it for too long, just set it, so that the fried eggs are as tender inside and outside. 2. Then, pour the fried eggs out, and then pour the oil in the pot. When the oil temperature is 60% to 70%, pour the chopped green onion, tomato pieces and shredded pepper prepared in advance into the pot and stir fry. When the tomatoes are completely fried and the soup is cooked, add a little salt, and then put the eggs fried in advance into the pot and stir evenly. [Edit this paragraph] Practice 3 Materials: 5 eggs, 150g tomatoes, 50g green beans, ingredients: 6 tablespoons vegetable oil, 1 teaspoon salt, 2 tablespoons sugar, and proper amount of monosodium glutamate. Production process of fried tomatoes with eggs 2: 1, wash tomatoes, blanch with boiling water, peel, remove pedicels and cut into pieces for later use; Blanch the green beans with boiling water, take them out and drain them. 2. Beat the eggs into the bowl, add a little salt and beat them evenly with chopsticks. 3. Put the wok on a big fire, heat it with oil, pour in the stirred egg liquid, stir fry, add tomatoes and green beans, finally add sugar, salt and monosodium glutamate, adjust the salt, stir well and serve. Tip: When frying this dish, stir it quickly to keep the tomatoes crisp and tender. [Edit this paragraph] Method 4 Material: tomato (500g) and egg (150g) Ingredients: vegetable oil (25g), sugar (10g), salt (3g), starch (peas and other starches are also acceptable) (5g) Production technology: 1 5g. Wash the tomatoes. Beat the eggs into a bowl, add a little salt and stir well. 2. Put the vegetable oil in the wok, first pour in the eggs, fry them into pieces and take them out. Put less vegetable oil in the wok, heat the oil, add tomatoes and stir fry a few times, then add eggs, stir fry evenly, add sugar and salt, stir fry a few times and thicken with starch. [Edit this paragraph] Method 5 Materials: 3 eggs, tomatoes 150g, 4 tablespoons of vegetable oil, proper amount of salt and monosodium glutamate, and sugar 1 tablespoon. Production process: 1. Wash tomatoes, blanch them with boiling water, peel them, remove their pedicels and slice them for later use. 2. Beat the eggs into the bowl, add salt and beat them evenly with chopsticks. 3. Put 3 tablespoons of oil in the wok and heat it. Put the eggs in a wok and fry until cooked. 4. Heat the remaining oil, stir-fry the tomato slices, stir-fry the salt and sugar for a while, and pour in the eggs and stir-fry a few times. Tip: When frying this dish, do it quickly. Although this dish is the most common home-cooked dish, the quality of frying can be seen at a glance. It's called cooking technology. Adding starch to eggs can make them taste smoother. [Edit this paragraph] Practice 6 Materials: Main ingredients: eggs, two tomatoes, 1 Accessories: chopped green onion sugar, a little salt, and appropriate amount of production steps: 1 Eggs are broken, the pot is hot, and the eggs are fried. Add a little more oil to the pot, heat it, add chopped green onion, stir fry until fragrant, add tomato pieces, add a little sugar and stir fry quickly. 3 Add the eggs, add salt and stir well, and take out the pot. Tip: Try not to put monosodium glutamate in scrambled eggs ~ ~ The egg itself contains a lot of glutamic acid with the same composition as monosodium glutamate, so putting monosodium glutamate in scrambled eggs will not only increase the umami taste, but will destroy and cover up the natural umami taste of eggs. [Edit this paragraph] Five tips The first tip: Generally, we use two eggs with two tomatoes of the same 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. The second measure: pay attention to the method of beating eggs. When we beat eggs, we should beat them hard for a while and gradually speed up. The tip of chopsticks should be scraped to the bottom of the bowl every time, and 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 every time the chopsticks move out of the bowl. When we stop beating eggs, there are many bubbles on the surface of the eggs, which can be considered as good. The third measure: add more oil when scrambled eggs, and the oil should be 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 Stir-fry the eggs with a shovel or chopsticks immediately after they are put into the pot. 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: turn off the fire first, and then add salt when cooking. This is the secret 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!