The pace of the city is very fast, and many people are not particularly good at cooking, so let me show you the door to dinner. Persimmon scrambled eggs is a very simple dish, but it is not easy to make it well, because the sour taste of tomatoes is difficult for many people to control. First of all, the color of tomatoes is very important. Tomatoes, as a variety of persimmons, can't be counted as fruits or vegetables, but belong to both. They are too small and too light in color, so they will. The sour taste is low, and the cooked food has no obvious persimmon flavor. It's big, red, full of juice and sandy pulp. It is the first choice for making scrambled eggs with tomatoes. Besides, eggs are not very particular, and you don't need sterile eggs, just ordinary eggs. Here are the cooking steps:
tomato
1: Put oil in the pot, according to the number of eggs, such as 4 eggs, half a bowl, heat the pot first, then pour the oil, and put the eggs in when the fire is 30%.
2. Stir the eggs until they are all solid, which will make them more tender and smooth.
3. Remove scrambled eggs and control oil.
4. Leave a little base oil in the pot and add the chopped tomatoes. You can choose to peel it or not. Stir fry slowly until the tomatoes become juicy and soft.
5: Add scrambled eggs at this time.
scrambled eggs
6: Stir-fry for one minute, turn to low heat, add seasoning, 4 tbsp sugar, 0.5 tbsp salt 1/3 tbsp monosodium glutamate1/.
7: Stir-fry the fire evenly, about 30 seconds, and take out the pot.
scrambled eggs with tomatoes
I can eat five bowls of rice, which has the unique sweetness and sourness of tomatoes and a little salty taste!