Seasoning: a little salt, cooking oil and monosodium glutamate.

Exercise:

1. Beat the eggs, add a little salt, and cut the green onions into diced green onions.

2. Put three tablespoons of oil in the pot, turn to low heat, and pour the green onions into the pot. Be sure to use a small fire, otherwise the scallion will zoom easily. Stir-fry on low heat for about 1 minute and a half, and stir-fry the smell of green onions. At this point, pour in the egg mixture and turn to medium heat. While molding, turn off the fire and fry the eggs with the remaining temperature.

Method 2

Ingredients: one green onion, two eggs, a little shredded red pepper.

Seasoning: salt, oyster sauce, chicken essence.

Exercise:

1, onion and red pepper are shredded, and eggs are beaten with a little salt;

2. Heat the pan to drain the oil, pour in the egg liquid, and take out the eggs for later use;

3. Add a little oil to the pot, pour the green onions into the fire and stir fry quickly and change color slightly;

4. Pour in scrambled eggs, shred red peppers, stir fry with a little oyster sauce for a few times, and then take out the pot.

Method 3

Ingredients: one onion and three eggs.

Seasoning: salt, peanut oil, chicken essence.

Exercise:

1. Break the eggs and add some water. Chop the green onions for later use.

2. Pour chopped green onion into the egg mixture and stir slowly and evenly.

3. After the pan is hot, pour in a little oil and egg liquid, stir-fry evenly until the fire is exhausted.

4. Add a little salt and chicken essence and stir fry quickly.

When the egg is golden, take it out of the pot.

Method 4

Ingredients: two green onions and four eggs.

Seasoning: salt, cooking oil and sesame oil.

Practice: 1: Cut the green onions obliquely, break the eggs and mix well, drop in sesame oil 1-2 drops, add a little salt and mix well.

2: After the pot is hot, pour in a little oil, pour in the egg liquid, and stir fry evenly until the fire.

3: The egg turns golden brown and comes out of the pot.

4: After the pot is hot, pour a little oil, add a little salt, add onion slices, and stir fry evenly over high heat.

5: After the onion changes color, pour in the eggs, stir-fry and take out the pot.

1. 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.

2. Pay attention to the method when you beat eggs: when you beat eggs, you should beat hard for a while and gradually speed up. Scrape the tips of chopsticks to the bottom of the bowl every time, and soak the chopsticks 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, and there is a lot of foam on the surface of the eggs when they stop beating.

When scrambled eggs, the oil should be moderate and hot. Wait until the oil gets hot.

Pour the eggs into the pot so that the egg liquid can expand rapidly when heated. 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, so that the eggs will become small pieces.

scrambled eggs with tomatoes

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.

If tomatoes are fried with skin, the thick skin will naturally reduce the taste of the dishes. You can do a simple peeling treatment before frying tomatoes. Just put the top of the washed tomato into the pot and blanch it with boiling water, and the skin will crack immediately and be peeled off easily, so that the fried tomato not only tastes less, but also tastes better.

6. Eggs often stick to the bowl. Don't stir with chopsticks after hitting the bowl. If they are stirred instead of frying them in the pan immediately, the eggs will stick to the bowl and that layer will be wasted. We can stir the eggs with chopsticks when they are about to be put into the pot, so that the eggs will not stick to the bowl after being directly stirred into the pot.

scrambled eggs with tomatoes

PS: Eggs will often be fried if you are not careful. If you put less oil, it will stick to the pot. We can add a small amount of water to the freshly beaten eggs, stir them and put them in the pot, so as to ensure that the eggs are fresh and tender, and some water will not stick to the pot so easily.

7. Put the right amount of oil in the pot (the amount of oil is very important when scrambled eggs, and experience is equivalent to 2/3 of egg liquid). The oil is hot, pour in the egg liquid. Pay attention to this, the egg liquid will naturally solidify, don't move. When the egg liquid is solidified (note that the oil is dry), use a rice shovel (also called a frying spoon) to gently enter from the edge of the egg. Take the eggs out of the pot (you don't have to, but you have to wait until you are proficient). At this time, there should be some oil in the pot. Put the tomatoes in and stir them 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 sprinkle with chopped green onion, and you can go out.