Egg liquid
Two eggs
Salt 1 g
20 grams of water
20 grams of oil (fried)
Fried tomato
2 tomatoes
5 grams of oil (fried)
Soy sauce 5g
Garlic 1 petals
Salt 1 g
Add sugar according to taste.
Add chopped green onion according to taste.
Scrambled eggs with tomatoes?
Cross tomatoes, blanch with hot water 1 min, peel and pedicel. Cut into pieces.
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Add 20 ml of water and 1 g of salt to the eggs and break them.
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Pour about 20 grams of oil into the pot. When the oil is hot, pour in the egg liquid to make the eggs quickly foam and fluffy. A small amount of semi-solidified and incompletely cooked eggs can be taken out of the pot and put into the bowl containing the egg liquid before.
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Pour 5 grams of oil into the pot. When the oil is hot, stir-fry garlic slices with low fire, add tomato pieces and stir-fry while pressing. Stir-fry until the juice begins to juice, and cook for a while on low heat to let the tomato pieces continue to soften and juice.
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Pour 5g light soy sauce and add 1-3g sugar and stir well.
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Add the eggs and stir well. Cook on medium heat 1-2 minutes, until the soup looks small (in fact, there is still some after serving). Add salt and sprinkle with chopped green onion and mix well.
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skill
1, tomatoes are a little bit smaller, so tomatoes are moderately sweet and sour and juicy. In case you buy tomatoes with average taste, you can add ketchup to enhance the taste.
If you don't like sugar, you don't have to add it. Soy sauce, garlic, onion, etc. You can also change it according to your personal taste in the recipe.
3. You can use ginger, garlic and onion in the wok, according to your personal preference.
3. There are many ways to scramble eggs with tomatoes, and everyone's perfect taste is different. This recipe only emphasizes four points: the ratio of tomatoes to eggs; Selection of tomatoes; Fried eggs are more fragrant; Finally, collect the juice.