Three eggs.

Two tomatoes

Appropriate amount of rice

Onion 1 root

Proper amount of salt

Chicken powder 1 teaspoon

Pepper 1 spoon

Sugar 1 teaspoon

2 tablespoons corn starch

How to make tomato and egg bibimbap?

Ingredients: mixed eggs, diced tomatoes and minced onions.

Add oil to the pan, heat the oil, turn off the fire and pour in the egg liquid.

The oil temperature will make the eggs half-cooked. Fire and stir-fry the eggs a little. They are the most tender when they are slightly undercooked. Crush them and pour in diced tomatoes.

Add a small bowl of water and season: salt, sugar, pepper and chicken powder. Cover it with low heat for about 5 minutes.

Scoop two spoonfuls of starch, add a little water and disperse.

When the water boils, thicken with chopped green onion.

Put the rice on the plate and pour the tomatoes and eggs on the rice.

skill

1. A little sugar is for refreshing and fusing the sour taste of tomatoes. Cantonese people prefer to eat scrambled eggs with tomatoes, which has obvious sweetness. Personally, I prefer to follow the default taste of scrambled eggs with salted tomatoes when I was a child.

2. Pepper can remove the fishy smell of eggs and enrich the level of this dish, which is the crowning touch?

3. Dice the tomatoes as much as possible.

In order to prevent one-track-minded children from putting their efforts on the whole lump of rice, explain that first put a bowl of rice in a small bowl, press it a little, and then take it away upside down on the plate?

5. The amount of ingredients is the amount of two people.