Earth eggs are not only expensive but also difficult to buy. The more earthy the eggs, the more attractive they are. How to make scrambled eggs with tomatoes? When you beat eggs, you should pay attention to the way, and you should beat eggs with great effort and speed, until you see a lot of bubbles on the outside.

When frying eggs, you must not have less oil, otherwise the eggs will not taste good if they stick to the pot, and the oil will be hot. Don't pour the egg liquid until the oil boils, pour it along the edge of the oil and the pot wall, and stir fry quickly after cooking.

Pay attention to the proportion of tomatoes and eggs, preferably1:1. Otherwise, more tomatoes and fewer eggs, or conversely, the taste always feels almost the same. If there are too many tomatoes, it is likely to be sour. If there are too many eggs, it is likely to be greasy. In short, how to match is the basis of delicious food and the guarantee of nutritional collocation. "

Method and process of scrambled eggs with tomatoes: 1 tomatoes, eggs and salt (some can be placed if you like onions)

The method and process of scrambled eggs with tomatoes: 2. Beat and sprinkle the eggs. At the same time, you add some warm water, which will make the fried eggs more mellow. The tomato is pedicled, scalded and peeled with boiling water, and cut into blocks after peeling.

The method and process of scrambled eggs with tomatoes: 3 Put more oil in the wok when it is popular, bring the oil to a boil, pour a lot along the edge of the oil and the wall of the wok, stir fry quickly after cooking, and scoop it up when it is ripe. The photo is what the product looks like. (I didn't shoot this whole process. If I did, I might be too old to fry eggs. )

The method of scrambled eggs with tomatoes: 4. Leave the bottom oil and pour in tomatoes and stir fry with slow fire.

The method of scrambled eggs with tomatoes: 5. Boil tomato juice with slow fire.

The method of scrambled eggs with tomatoes: 6 After the tomato juice goes out, pour in the scrambled eggs and fry for another minute. Turn off the fire and add a little salt before taking out the pot.

This is also a very simple home-cooked stir-fry, but everyone's way is different, the order of putting food in is different, and the fried tomatoes and eggs will taste different. I habitually separate the roots and leaves of onion and garlic seedlings, so that the taste of garlic yellow will be more fresh. Because our children like to pour the juice from tomatoes on white rice to eat, I can fry the tomato juice to the maximum extent during the whole process of cooking, so this dish can be adjusted according to my own habits and preferences.