Ingredients: 3 eggs, tomato 150g, 4 tbsp vegetable oil, salt and monosodium glutamate, sugar 1 tbsp.

Practice: 1. Wash tomatoes, blanch them with boiling water, peel them, remove their pedicels and slice them for later use.

2. Beat the eggs into the bowl, add salt and beat them evenly with chopsticks.

3. Put 3 tablespoons of oil in the wok and heat it. Put the eggs in a wok and fry until cooked.

4. Heat the remaining oil, stir-fry the tomato slices, stir-fry the salt and sugar for a while, and pour in the eggs and stir-fry a few times.

Stir-fry this dish quickly.

Scrambled eggs with tomatoes (2)

Ingredients: 5 eggs, 150g tomatoes, 50g green beans, 6 tablespoons vegetable oil, 1 teaspoon salt, 2 tablespoons sugar and monosodium glutamate.

Exercise:

1. Wash tomatoes, blanch them with boiling water, peel and pedicel them, and cut them into pieces for later use; Blanch the green beans with boiling water, take them out and drain them.

2. Beat the eggs into the bowl, add a little salt and beat them evenly with chopsticks.

3. Put the wok on a big fire, heat it with oil, pour in the stirred egg liquid, stir fry, add tomatoes and green beans, finally add sugar, salt and monosodium glutamate, adjust the salt, stir well and serve.

When frying this dish, it is necessary to make a quick decision to keep the tomatoes crisp and tender.

Scrambled eggs with tomatoes (3)

Ingredients: 4 eggs, tomato 150g, 5 tablespoons lard, proper amount of salt and sugar, 2 tablespoons water starch.

Exercise:

1. Wash tomatoes, blanch with boiling water, peel and remove pedicels, and slice for later use.

2. Beat the eggs into the bowl, add salt and water starch, and beat them evenly with chopsticks.

3. Put the wok on medium fire, heat the lard, pour in the stirred egg liquid, stir the eggs with a spatula after expansion, and shovel them out for later use.

4. Heat the remaining oil, stir-fry the tomatoes, add sugar, then pour in the eggs and stir-fry, add some salt to adjust the salt, and stir well to serve.

Dawnrain: Adding starch to eggs can make them taste smoother.

Scrambled eggs with tomatoes (4)

Ingredients: 4 eggs, tomato 150g, 3 small peppers, 5 tablespoons oil, proper amount of salt and sugar, and 2 tablespoons water starch.

Exercise:

1. Wash tomatoes, blanch them with boiling water, peel and pedicel them, and slice them for later use; Remove the pedicels and seeds from the peppers and cut them into small pieces for later use.

2. Beat the eggs into the bowl, add salt and water starch, and beat them evenly with chopsticks.

3. Put the wok on a medium fire, heat it with oil, and then pour in the stirred egg liquid. After the eggs swell, stir them with a spatula and shovel them out for use.

4. Heat the remaining oil, stir-fry tomatoes and peppers, add sugar, add eggs and stir-fry, add appropriate amount of salt to adjust salt, and stir well to serve.

Tips for scrambled eggs with tomatoes:

Scrambled eggs with tomatoes The first trick: Generally, we use two eggs with two tomatoes of this size. The ratio of eggs to tomatoes is very important. Without tomatoes, scrambled eggs will feel tasteless, greasy and dry. Eating too many tomatoes will be too sour, and drinking too much soup will make it impossible to eat scrambled eggs. Good raw material collocation is not only the basis of delicious food, but also the guarantee of balanced nutrition.

Scrambled eggs with tomatoes The second trick: Pay attention to the method of beating eggs. When we beat eggs, we should beat them hard for a while and gradually speed up. The tip of chopsticks should be scraped to the bottom of the bowl every time, and the chopsticks should be immersed in the eggs as much as possible until almost all the eggs jump out of the plane of the bowl every time the chopsticks move out of the bowl. When we stop beating eggs, there are many bubbles on the surface of the eggs, which can be considered as good eggs.

The third trick of scrambled eggs with tomatoes: Add more oil when scrambled eggs to keep the oil hot. Pour as much oil into the pot as the eggs, and then pour the eggs into the pot when the oil is hot. Before pouring the eggs, shake the oil pan and let the oil cover the bottom of the pan, so that the eggs will not stick to the wall of the pan. Pour a lot of eggs along the edge of the oil and the wall of the pot Immediately after the eggs are put into the pot, stir the eggs quickly with a shovel or chopsticks to make all the eggs absorb enough oil and be heated by the oil.

Scrambled eggs with tomatoes The fourth trick: We can add some sugar when frying tomatoes. This will neutralize the sour taste of tomatoes and make them taste better. Moreover, use the moisture of tomato juice. When cutting tomatoes, try to cut them into pieces the size of orange petals, so as to get more juice.

The fifth trick of scrambled eggs with tomatoes: turn off the fire first, and then add salt. This is the secret skill of scrambled eggs with tomatoes. You will find that when you put the dishes on the table, the tomatoes just release enough, just right and pure fresh juice!