Generally we use two eggs with two tomatoes of this size. The ratio of eggs and tomatoes is very critical, if the tomatoes are less, scrambled eggs will feel the lack of flavor, greasy, dry; tomatoes more will be too acidic, too much soup, can not enjoy eating scrambled eggs. A good mix of ingredients is not only the basis of deliciousness, but also a guarantee of balanced nutrition.

Tomato scrambled eggs the second big trick: when beating the eggs we should pay attention to the method, "to hit hard"

When beating the eggs, to hit hard for a while longer, to gradually increase the speed of the chopstick tip to scrape to the bottom of the bowl every time, to let the chopsticks as much as possible to dip in the eggs, until each time the chopsticks outside the mouth of the bowl When the chopsticks are in motion, almost all of the egg jumps out of the plane of the bowl, and there is a lot of foam on the surface of the egg when you stop beating it, and that's when you can count the egg as well beaten.

The third tip of tomato scrambled eggs: scrambled eggs should be more gas, oil should be hot. To pour in the pan and the eggs as much oil, wait for the oil to heat up and then pour the eggs into the pan, before pouring the eggs, shake the frying pan, so that the oil is perfumed to the bottom of the pan, so that the eggs will not stick to the walls of the pan. Pour the eggs in large quantities, extending the edges of the oil and the walls of the pan. Stir the eggs quickly with a spatula or chopsticks as soon as they are in the pan, so that all of the eggs have absorbed enough grease and are all exposed to the high heat of the oil.

Tomato scrambled eggs fourth tip: when frying tomatoes we can add some sugar. This can neutralize the acidity of tomatoes, taste better. And to take advantage of the moisturizing of tomato juice, when cutting tomatoes, try to cut into pieces the size of an orange petal, so as to get more juice.

The fifth tip for tomato scrambled eggs: turning off the heat first and adding salt only when you finally get out of the pan is exactly a secret technique for tomato scrambled eggs. You'll find that by the time you bring the dish to the table, the tomatoes have released just enough of the right amount of fresh juice for pure flavor!