Main ingredients
An appropriate amount of large tomatoes and an appropriate amount of small tomatoes
An appropriate amount of eggs
Accessories
An appropriate amount of cooking oil and white sugar Appropriate amount
An appropriate amount of salt, an appropriate amount of cooking wine
An appropriate amount of ginger, an appropriate amount of chives
How to make scrambled eggs with tomatoes
1. Put the big tomatoes Put it into a container; pour boiling water and soak for 2 minutes, and let the tomatoes roll in the hot water for a while; this way you can easily remove the skin of the tomatoes
2. Cut the tomatoes into fine dices; heat the pan and cold oil Then add diced tomatoes and stir-fry over medium-low heat while crushing them with a spoon
3. When the tomato juice becomes thick, add a spoonful of sugar and an appropriate amount of salt to taste, take it out of the pan and set aside
4.? Crack the eggs into a bowl, add an appropriate amount of salt, beat them well and then add a spoonful of water and continue to beat
5.? Add the chopped chives and continue to beat the eggs
6.? Heat the pot until it smokes a little, add cooking oil, shake the pot so that all sides of the pot are covered with oil; add the egg liquid, turn the pot gently to let the egg liquid flow to all sides, immediately reduce the heat, and break it into pieces after condensation. Remove the eggs from the pan and set aside
7. Cut small tomatoes into cubes;
8. Add shredded ginger to a hot pan with cold oil and stir-fry until fragrant; add tomato cubes and stir-fry over high heat< /p>
9. Pour a little cooking wine on top, stir-fry over high heat for a few more times; slowly add the tomato sauce prepared above (as much or as little as you want), and stir-fry continuously
10. ?Add the scrambled eggs and sprinkle with chives and serve.
Tips
1. The most important thing is that this dish is both delicious and nutritious: use tomato sauce as an ingredient to add flavor to the tomatoes in the main ingredients and let them coat. Fragrant tomato sauce is served, and the tomatoes as the main ingredient are stir-fried so that the nutrients are not lost. Isn't it amazing!
2. How to beat eggs? Use chopsticks to beat vigorously in one direction. The movement of the chopsticks is in the shape of a cone. The bottom of this cone is the bottom of the bowl. The top of the cone is directly above the bowl, about 6 cm from the bottom of the bowl. Beating in this way allows air to enter and the egg white and yolk to fully absorb. When blended, remember to add some water to make the eggs more tender;
3. Lycopene mainly exists in the tomato skin, so the small tomatoes in the main ingredient are not peeled, but when making tomato sauce Sometimes it needs to be removed in order not to affect the taste;
4. Add a little sugar when making tomato sauce, which can neutralize the acidity of tomatoes and give a better taste. The amount of tomato sauce added when frying tomatoes should also be moderate. , you can add a little more salt to the tomato sauce, so you don’t need to add salt when frying the tomatoes;
5. Be sure to pick ripe tomatoes. Although the tomatoes on the market are very red, many are not ripe at all, so you can pinch the tomatoes when buying them. Don’t buy very hard ones, as they are still raw inside. The redder the better, soft and moderate ones. If you can’t buy very ripe ones, Yes, remember to put it at room temperature for a few days, and the tomatoes will slowly mature;
6. Although scrambled eggs and fried tomatoes are both hot pan and cold oil, scrambled eggs should be cooked in hot pan and cold oil. Let the oil burn for a while, and at the same time, let the oil cover the bottom of the pan so that it will not stick to the pan, and the eggs will expand immediately.