Ingredients for scrambled eggs with tomatoes: 3 eggs, 150 grams of tomatoes, 4 tablespoons of vegetable oil, appropriate amounts of salt and MSG, and 1 tablespoon of sugar. Production process: 1. Wash the tomatoes, blanch them in boiling water, peel and stem them, and slice them for later use. 2. Crack the eggs into a bowl, add salt, stir thoroughly with chopsticks and set aside. 3. Heat 3 tablespoons of oil in a wok, add eggs into the pan and fry until cooked. Set aside. 4. Heat the remaining oil, stir-fry the tomato slices, add salt and sugar and stir-fry for a while, add the eggs and stir-fry a few times and serve. When frying this dish, it needs to be cooked quickly. Although this dish is the most common home-cooked dish, the quality of the stir-fry can be seen at a glance. This is called cooking technique. Adding water starch to eggs can make the eggs taste smoother. Several other ways to make scrambled eggs with tomatoes: Scrambled eggs with tomatoes Note: Everyone can make scrambled eggs with tomatoes, but making them delicious is difficult. Mainly due to several misunderstandings, which I will explain in detail later. Materials: tomatoes, eggs Ingredients: vegetable oil, salt. Note that you don’t need to add chicken essence or MSG to the scrambled eggs with tomatoes, because scrambled eggs with tomatoes are meant to be eaten as “fresh”, and substances that form the umami flavor are precipitated when the eggs are scrambled with tomatoes. There is no need to add MSG or chicken essence to enhance the freshness. This is also the reason why onions, ginger and garlic are not used when making this dish. Production method: 1. Cut the tomatoes into pieces of different sizes. It doesn't matter what shape they are. Open the eggs and put them in a bowl. Beat them well and add a little salt. 2. Put an appropriate amount of oil into the pot (when frying eggs, the amount of oil is very important. My experience is to put in 2/3 of the egg liquid). When the oil is hot, (I will explain in detail how to judge the oil later. temperature), pour in the egg liquid. Note that at this time, the egg liquid will solidify naturally. Do not move it. When the egg liquid has solidified (be careful that the oil dries out and the eggs become mushy), use a rice spatula (also called a frying spoon). Gently enter from the edge of the egg, turn the egg over, fry it, and when both sides are golden, take the egg out of the pan (you don’t have to take it out, but let’s wait until you become more familiar with it). At this time There should still be some oil in the pot. Pour the tomatoes in and stir-fry a few times. Since the tomatoes contain a lot of water, water will precipitate. At this time, put the fried eggs in, add a little salt, and stir-fry a few times. Next, take out the pot. PS: Some people like to put some water in when making it. I don’t recommend it. In fact, the water in the tomatoes is enough, so there is no need to add water. Also, the quality of tomatoes today is not good, and the fried vegetables are not sweet and have a bit of a bitter taste. You can add some sugar when cooking. [Method 2 of scrambled eggs with tomatoes] Ingredients: 2 tomatoes, 2 eggs Seasonings: green onions, ginger, salt, sugar, chicken essence Method: first put the beaten eggs into the pan and stir-fry, use the remaining oil from the scrambled eggs to add the green onions and ginger to the pan Add the tomatoes and stir-fry until the soup comes out. Add the scrambled eggs, salt and sugar. When the soup is ready, add chicken essence to season [Method 3 of tomato scrambled eggs] Ingredients: 3 tomatoes and 3 eggs (my experience is that you can add as many eggs as you want) Just put a few in each) Hehe, there is also pepper. One ingredient: green onion and salt (I don’t like sugar). Chicken essence method: beat the eggs well and add a little salt (special statement: don’t add too much salt, otherwise you will be responsible for the consequences) .Then pour the oil evenly into the pan. The oil temperature should not be too high (generally 60 to 70% hot is enough). I have experience with scrambled eggs. I don’t know if everyone on earth knows this. In the past, when I saw other people scrambled eggs, they just cooked them one side at a time. Once cooked, turn over and fry the other side, finally forming an egg pancake. However, during the process of eating, I found that the inside was very tender but the outer skin was overcooked and very old. As for me, after pouring the eggs evenly into the oil pan, I used a spatula. Stir the eggs very hard until they solidify into egg chunks. Don't fry for too long, just as soon as they solidify. In this way, the scrambled eggs will be equally tender inside and outside. Then, take the scrambled eggs out and put them in the pot again. Pour oil into the pot, and when the oil temperature reaches 60 to 70%, pour the prepared green onion, tomato chunks and pepper shreds into the pot and stir-fry. When the tomatoes are completely cooked and the soup is released, add Add a little salt and then put the scrambled eggs into the pot and mix well. [Method 4 for scrambled eggs with tomatoes] Ingredients: 5 eggs, 150 grams of tomatoes, 50 grams of green beans, 6 tablespoons of vegetable oil, 1 teaspoon of salt , 2 tablespoons of sugar, appropriate amount of MSG. Method: 1. Wash the tomatoes, blanch them in boiling water, peel and remove the stems, and cut into pieces for later use; cook the green bean kernels in boiling water, remove and drain, and set aside for later use. 2. Crack the eggs into a bowl, add a little salt, stir well with chopsticks and set aside. 3. Place the wok on a high fire, heat the oil, pour in the beaten egg liquid, fry until cooked, add tomatoes, green beans, and finally add sugar, salt, and MSG, adjust the saltiness, and stir well before serving. The pot is ready. When frying this dish, cook it over high heat to keep the tomatoes crisp and tender [Five tips for making scrambled eggs with tomatoes] The first tip for making scrambled eggs with tomatoes: Generally, we use two eggs to match two tomatoes of this size. The ratio of eggs to tomatoes is critical. If there are too few tomatoes, the scrambled eggs will taste insufficient, greasy, and dry. If there are too many tomatoes, the scrambled eggs will be too sour and soupy, and you will not be able to enjoy the scrambled eggs. A good combination of raw materials is not only the basis of delicious food, but also the guarantee of balanced nutrition.

The second biggest tip for tomato scrambled eggs: when beating eggs, we should pay attention to the method, "beat hard". When beating eggs, beat hard for a while, gradually increase the speed, and the tip of the chopsticks should scrape the bottom of the bowl with each stroke. , let the chopsticks be immersed in the eggs as much as possible, until every time the chopsticks move outside the mouth of the bowl, almost all the eggs jump out of the surface of the bowl, and when you stop beating, there is a lot of foam on the surface of the eggs. This can be considered The eggs are beaten. The third tip for scrambled eggs with tomatoes: Add more oil when scrambling eggs, and the oil should be hot. Pour the same amount of oil into the pot as the eggs. Wait until the oil is hot before pouring the eggs into the pot. Before pouring the eggs, shake the oil pot so that the oil covers the bottom of the pot, so that the eggs will not stick. On the wall of the pot. Pour the eggs in large amounts along the edges of the oil and pot walls. Immediately after the eggs are put into the pot, use a spatula or chopsticks to quickly stir the eggs. This will allow all the eggs to absorb enough fat and be exposed to the high heat of the oil. The fourth tip for fried tomatoes and eggs: We can add some sugar when frying tomatoes. This can neutralize the sourness of tomatoes and give them a better taste. And we must take advantage of the moisture of tomato juice. When cutting tomatoes, try to cut them into pieces the size of orange wedges, so that you can get more juice. The fifth tip for making scrambled eggs with tomatoes: turn off the heat first, and add salt only when it’s out of the pan. This is a secret technique for making scrambled eggs with tomatoes. You will find that when you bring the dish to the table, the tomatoes have just released enough fresh juices with just the right amount of pure flavor! Okay, let’s review some tips for making scrambled eggs with tomatoes. The first tip for scrambled eggs with tomatoes: The ratio of eggs to tomatoes is very critical. Generally, we use two eggs and two tomatoes of this size. The second biggest tip for making scrambled eggs with tomatoes: When beating eggs, we should pay attention to the method. When we stop beating, there should be a lot of foam on the surface of the eggs. The third tip for scrambled eggs with tomatoes: add more oil when scrambling eggs, and the oil should be hot. The fourth tip for fried tomatoes and eggs: We can add some sugar when frying tomatoes. This can neutralize the sourness of tomatoes and give them a better taste. The fifth tip for scrambled eggs with tomatoes: turn off the heat first, and add salt only when it’s out of the pan. Features: Scrambled eggs with tomatoes is a common popular dish in many families. Its cooking method is simple and easy to learn, the nutritional combination is reasonable, and it is also in line with public tastes. Tomatoes, also known as tomatoes and persimmons. According to legend, tomatoes first grew in South America. Because of their delicate colors, people were very wary of them and regarded them as "the fruit of the fox." Also known as wolf peaches, they were only for viewing and did not dare to be tasted. Now it is a delicacy on many people’s tables. Tomatoes are rich in carotene, vitamins B and C, especially vitamin P, ranking highest among vegetables. It contains vitamin C, sugar, rutin and other ingredients, which have anti-scurvy, moisturizing, blood vessel protection, blood pressure lowering, and digestion aid functions. Lycopene contains vitamins and minerals that have cardiovascular protective effects and can reduce the risk of heart disease. Lycopene has unique antioxidant ability, which can scavenge free radicals, protect cells, protect DNA and genes from damage, and prevent the progression of cancer. In addition to its preventive effect on prostate cancer, tomatoes can also effectively reduce the risk of pancreatic cancer, rectal cancer, laryngeal cancer, oral cancer, breast cancer and other cancers. Tomatoes contain vitamin C, which can produce fluid and quench thirst, strengthen the stomach and digestion, cool blood and calm the liver, clear away heat and detoxify, and lower blood pressure. It has a good auxiliary therapeutic effect on patients with hypertension and kidney disease. Eating more tomatoes has anti-aging effects and keeps your skin fair. The niacin in tomatoes can maintain the normal secretion of gastric juice, promote the formation of red blood cells, help maintain the elasticity of blood vessel walls and protect the skin. Therefore, eating tomatoes is also helpful in preventing and treating arteriosclerosis, hypertension and coronary heart disease. Tomatoes are juicy and can be a diuretic, so patients with nephritis should also eat them. Eggs are a miracle of nature. A fertilized egg can hatch a chick under suitable temperature conditions without any supplementary nutrients from the outside. This is enough to show that the nutrition of eggs is very perfect. Eggs are considered to be a nutritious food, containing protein, fat, vitellin, lecithin, vitamins and minerals needed by the human body such as iron, calcium, potassium and so on. The outstanding feature is that eggs contain the best protein in nature. Eggs are rich in DHA and lecithin, which have a great effect on the nervous system and physical development. They can strengthen the brain and improve intelligence, avoid mental decline in the elderly, and improve memory in all age groups. Experiments have proven that eggs have an unexpected and amazing effect in preventing and treating atherosclerosis. Eggs contain more vitamin B2, which can decompose and oxidize carcinogens in the human body. The trace elements in eggs also have anti-cancer effects. Egg protein can repair liver tissue damage, and the lecithin in egg yolk can promote the regeneration of liver cells. Eggs contain almost all the nutrients needed by the human body, so they are called the "ideal nutrient bank" and nutritionists call it the "complete protein model". One of the life-extending experiences of many long-lived elderly people is to eat an egg every day. Eggs and fried tomatoes are a good example of complementary nutrients. While rich in nutrients, it also has bodybuilding and anti-aging effects. How to make egg fried rice - stir-fry recipes 1. This is the most traditional way to make egg fried rice. But most people don't know. After boiling the water, pour the washed rice into the water, filter it and fish it out. Remember, it's enough in one go. Then, the rice is steamed on the stove, mixed with eggs, and fried. The egg fried rice made in this way not only does not mix the aroma of rice and egg, but also the rice is separated into grains and will not stick together.

2. The rice should be refrigerated for 2-3 hours without covering it; before frying, add a little vegetable oil and mix well to separate the rice grains, then pour in half of the egg liquid, mix well and soak for 20 minutes; stir in the oil pan over high heat Add oil and egg liquid to the rice, quickly stir-fry evenly and dry, so that the eggs coat each grain of rice, which is called "gold wrapped in silver" in jargon. Then add cooked green beans and horse eggs, add salt and chopped green onion, stir-fry for a while and remove from the pan.