1. The pot is hot, but the hot pot is cold after adding oil.

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2. Add chopped green onion and stir-fry slowly for fragrance. Remove the completely transparent chopped green onion, leaving only the chopped green onion oil.

This is one of the key steps to whether this dish is delicious in the end. Oh, be patient.

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3. Knock out the egg and beat it hard until you stop and find that the egg liquid is full of bubbles and fluffy enough.

One of the keys to scrambled eggs with tomatoes is whether they are soft or not, so it takes more effort to send eggs ~ ~

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4. Add a little salt to the egg liquid, continue to make it for a while, and let it stand for use.

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5. Heat the onion oil in the pot and pour in the egg liquid.

Scrambled eggs have a bigger fire. When it is difficult to judge, you can dip a little egg liquid into the oil with chopsticks and immediately foam and expand the oil temperature.

If the oil temperature is too high, you can leave the fire or pour a little cold oil to cool down slightly.

If you use a non-stick pan such as an iron pan, remember to put more oil. When the heat comes up, you don't have to worry about absorbing too much oil.

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6. Pour the egg liquid into the pot, don't stir fry in a hurry, and let it stir fry for a while until the edge is solidified.

The eggs fried in this way not only ensure elasticity, but also look better.

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Zazie Hoko

7. Stir the eggs and set them aside.

At this point, the eggs have completely absorbed the fresh fragrance of scallion oil.

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8. Prepare some minced garlic and Jiang Mo.

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9. Wash tomatoes and slice them

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10. Put a little oil in the pot, add the minced ginger and garlic and stir fry.

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1 1. Add tomatoes and stir fry.

Stir-fry with strong fire

12. Add some cooking wine.

Cooking wine?

13. Mix some sugar.

Putting a small amount of sugar here can stimulate the natural sour and sweet taste of tomatoes, so it is advisable not to eat the sweet taste of sugar.

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14. When tomatoes are juicy, sprinkle some salt to taste.

There are basically two ways to make this dish. One is that the eggs are not salted in advance and then salted together. The other is that I share the salt.

If you use the second method, you should also grasp the opportunity to put salt. If the salt is put in early, the tomato will precipitate a lot of juice and soup, but the tomato will not form. Putting it in the back can also help juice, but the shape of tomatoes will be better, but the amount of salt is less than the former.

Zazie Hoko

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15. Pour in eggs

16. Add a spoonful of sesame oil to make it fragrant, and then serve.

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17. Sprinkle some chopped green onion, which looks nice and fragrant.

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skill

If, like me, you prefer the tomato to be in good shape and not soft enough to collapse, then the operation after the step of putting salt is faster.

Because the eggs have been salted in advance, it is necessary to control the amount of salt when the tomatoes are salted again, not too much. The function of tomatoes themselves is to add a sour and sweet taste and make them more appetizing.

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? , ? , ? ? ? ? ? Go with rice; It goes well with rice; Novice gamer