Scrambled eggs with tomato sauce

Main ingredients

3 tomatoes

4 eggs

Seasoning

Table salt

5 grams

Water starch

5 grams

Ketchup

2 Tablespoon

White sugar

5 grams

Vegetable oil

1 teaspoon

Recipe for scrambled eggs in tomato sauce

1. Cut the tomatoes into pieces, beat the eggs in a basin, add a little salt and set aside

2. Beat the eggs and put vegetable oil in the pot

3. When the oil is slightly hot, add the eggs and stir-fry until the eggs are slightly cooked but still tender and smooth. Use chopsticks to quickly spread them.

4. After they are spread, add the tomatoes

5 .Add enough water to cover the tomatoes and bring to a boil, cover, bring to a boil, then turn to low heat and simmer for about three minutes

6. Open the lid, flatten the tomatoes with a shovel, and pick out the skin of the tomatoes. Take it out (the skin will separate automatically as soon as the tomatoes are cooked and heated, so you don’t have to spit out the skin when eating, which is convenient). After picking the skin, continue to cook for two minutes until the tomatoes are soft and rotten. Use a shovel to cut the tomatoes into small pieces

7. Add tomato paste and sugar

8. Add appropriate amount of salt, stir well, reduce the juice over high heat, and then add appropriate amount of water starch

9. Let the whole dish thicken and then put it on the plate

Cooking Tips

1. If there are many tomatoes and the taste is good, you can cook them directly without adding tomato sauce. The taste of tomatoes is enough;

2. I mixed Heinz's tomato sauce, which has a stronger and more sour taste, so I also put more sugar, but it is sweet and sour. The taste is also better;

3. You can add meat such as beef slices to this dish to make it more nutritious.