Compared to consuming raw tomatoes, people consuming processed tomatoes are more likely to increase the concentration of antioxidants such as lycopene in the blood. This is because high temperatures break down the cell walls of
tomato cells, which increases the release of antioxidants such as lycopene. In addition, tomatoes in the cooking process, often use peanut oil, salad oil and other vegetable oils, and these fats will help tomatoes will be lycopene and other fat-soluble antioxidants naturally released, to give full play to the role of antioxidants. Of course, there are advantages and disadvantages, after heating, tomatoes in the vitamin C will be lost, but tomatoes in the lycopene and other antioxidants content is significantly higher. Therefore, cooked tomatoes have a higher overall nutritional value than raw tomatoes. In addition, tomato skins contain large amounts of lycopene, so it is best not to discard the skins when eating them.
Scrambled eggs with tomatoes is a dish we often do at home, not everyone can do it well. Today we will tell you tomato scrambled eggs tips.
Tomato scrambled eggs the first big trick: generally we use two eggs with this size of tomatoes two. The ratio of eggs and tomatoes is very critical, if the tomatoes are less, scrambled eggs to eat will feel the lack of flavor, greasy, dry; tomatoes more will be too acidic, too much soup, can not enjoy eating scrambled eggs. Good matching 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, to gradually increase the speed, the tip of the chopsticks should be scraped to the bottom of the bowl every time, to let the chopsticks as much as possible to dip in the eggs, until every time the chopsticks in the bowl outside the mouth of the movement, almost All of the eggs have jumped out of the plane of the bowl and there is a lot of foam on the surface of the eggs when you stop beating, which can be considered a good egg.
The third tip for scrambled eggs with tomatoes: scramble the eggs with more oil, and keep the oil 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, just the right amount of fresh juice with pure flavor!
1 tomato scrambled eggs
Description: tomato scrambled eggs everyone will do, but to do a good job, difficult. Mainly by a few misunderstandings, I will say in detail later.
Materials: tomatoes, eggs
Accessories: vegetable oil, salt. Note, tomatoes scrambled eggs do not need to put chicken or MSG, because tomatoes scrambled eggs is to eat a "fresh" word, and tomatoes scrambled eggs when the formation of the fresh taste of the substance precipitation, do not need to put fresh MSG or chicken. This is also the reason why you don't put onion, ginger and garlic in this dish.
Method of preparation:
1. tomatoes cut into pieces, to size, what shape does not matter, open the egg into a bowl, beat well, put a little salt.
2. pan into the right amount (scrambled eggs, oil put how much is very critical, my experience is to put the equivalent of 2/3 of the egg liquid) of oil, such as oil is hot, (I will later talk in detail about how to judge the temperature of the oil), pour the egg liquid, pay attention to this time, the egg liquid will be naturally solidified, do not move, wait until the egg liquid is solidified (be careful of the oil dry, resulting in the egg paste), with a rice spatula (called the rice spatula), the egg liquid will be solidified, do not move, until this egg liquid is solidified (be careful of oil dry, resulting in egg paste). ), with a rice spatula (also known as a frying spoon) from the edge of the egg gently into the egg, turn the egg over, fry a little, and so the color of both sides of the color of the golden color, take the egg out of the pan (you can not take, but wait for proficiency and then say it), this time there should be some oil inside the pan, turn the tomatoes into the tomatoes, stir-frying a few times, due to the tomatoes contain a lot of water, there will be water precipitation, this time to put the fried egg into the pan, and then put the egg into the pan, and then put the egg into the pan. PS: some people like to do, put some water into it, I do not recommend, in fact, tomatoes in the water is completely enough, do not have to put water. Also, the quality of tomatoes is not good, fried dishes are not sweet and some bitter flavor, out of the pan when you can put some sugar in moderation.
Secret recipe of tomato scrambled eggs
Tomato scrambled eggs is not a big dish, even in the big feast hosts are embarrassed to point this dish. But it is indeed a delicacy of color and flavor, refreshing, appetizing and nutritious.
In fact, the cooking of scrambled eggs with tomatoes is very delicate.
One of the main points: simple ingredients .......
1. two eggs (do less, others eat not enough, not afraid that he does not remember you.)
2. two tomatoes 6CM in diameter. If you use a very large tomato, such as the diameter of up to 12CM, then (V = 4/3 * 3.14 * r * r * r * r) should be used 2 × 6 × 6 × 6 / 12 / 12 / 12 = 0.25; if you are using Gangnam's dainty tomatoes, then it should be used 2 × 6 × 6 × 6/4/4/4 / 4 = 6.75!
Note: the ratio of eggs and tomatoes is a key, if the tomatoes are less, scrambled eggs will feel less flavorful, greasy and dry; more tomatoes will be too acidic, too much soup, and you can't enjoy eating scrambled eggs. Good matching of ingredients is not only the basis of deliciousness, but also a guarantee of balanced nutrition. \" Why choose to throw him into your stomach in front of those things that are a pity to throw away but useless if you don't?
Element No. 2: Beat the Eggs Hard
The emphasis here is on \"beating\" the eggs, not stirring them. Here's how it works: Crack the egg shell (if you're not good at cracking eggs and don't know the details, make sure you ask for advice first). Pour it into a bowl, and use a pair of chopsticks to quickly stir the egg, which is moving in a conical shape, with the top of the cone directly above the mouth of the bowl, and the bottom of the cone completely in the bowl and parallel to the plane of the mouth of the bowl. Gradually, the white and yolk of the egg merge into one, there is no difference in texture and color. At this point, the fingers and wrist of the chopsticks should gradually adjust the angle, slowly making the chopsticks reach an angle as parallel as possible to the mouth of the bowl, and from then on the chopsticks reach a new trajectory: still a cone, the top of the cone is at the side of the bowl, exactly located on the plane of the bowl's mouth, and the bottom of the cone is a garden perpendicular to the mouth of the bowl, with half a circle in the bowl, and half a circle in the bowl, and half a circle in the bowl. Half of the circle is in the bowl and half of the circle is above the mouth of the bowl. This is the real \"beaten\" egg.
Note: To beat the egg for a while, gradually increase the speed, the tip of the chopsticks should be scraped to the bottom of the bowl each time, let the chopsticks as much as possible in the egg, until each time the chopsticks in the bowl outside the mouth of the movement of the bowl, almost all of the egg has jumped out of the bowl plane, and stop beating the egg surface has a lot of foam, which is to be regarded as a good egg beaten.
Misconception:\ "Beating eggs is just to get a uniform texture. \"In fact, this whisking produces a number of complex intermediate chemical and physical effects that can significantly improve the behavior of the eggs once they are in the frying pan.
The third point: under the frying pan so that the egg sublimation
The best use of round-bottomed, thick-walled iron frying pan, not only iron, but more importantly, he extended the direction of the wall of the pan thermal conductivity is strong, so that the pan is heated evenly.
Pour as much cooking oil as eggs in the wok (do not use animal oil, not only high cholesterol, but also a little bit of cold food will be very greasy), and wait for the vegetable oil to heat up to the point that there seems to be smoke coming out of the green, the eggs without hesitation to pour in.
Note:
1. Before pouring the eggs, shake the frying pan to coat the bottom of the pan with oil so that the eggs don't stick to the walls of the pan and bake.
2. Do not overheat the oil, but it should be a little hotter than normal frying.
3. Don't pour the eggs in the center of the oil, but pour them generously around the edges of the oil and the walls of the pan.
4. Immediately after the eggs are added to the pan, they should be stirred quickly with a spatula or chopsticks so that the liquid eggs that are encased in the already-formed scrambled pieces of egg continue to flow out, thus allowing all of the eggs to absorb the full amount of grease and all of them to be subjected to the high heat of the oil.
Misconception: Oil can be used sparingly. The tenderness and flavor of the eggs is all about whether or not the high-heat fat soaks in enough. As long as you practice the essentials presented here, eggs can indeed absorb double the amount of food oil very well.
Element No. 4: Moisturize with tomato juice .......
When the pan has run out of oil and the eggs have perverted, this is the time to pour the thinly sliced tomatoes into the pan (you can wipe down the egg-beating bowl before pouring them in) and stir a few times with a spatula. At this point it is important to grab the spatula and mash the eggs into small pieces as much as possible, mash a few times, stir a few times, and so on for a few rounds until the eggs have become 2-3CM pieces and are evenly mixed with the tomatoes.
Notes:
1. The tomatoes should be thinly sliced, but the slices should be large.
2. The tips of the tomatoes should be removed.
3. Tomatoes are unnecessarily peeled.
4. The juice from cutting the tomatoes is added.
Misconception: It's okay to cut tomatoes into chunks if you're going to cook them anyway. I have nothing to say, you actually eat boiled eggs and raw tomatoes will be more economical.
Point No. 5: Don't be redundant .......
When the tomatoes in the pan seem to be starting to soften and get juicy, decisively turn off the heat. Add a good pinch of salt, stir, and serve.
Note: Turning off the heat first and adding salt at the end of the pan is one of the secrets of scrambled eggs with tomatoes. You'll find that by the time you get the dish to the table and go to call the BF in, the tomatoes have released just enough, just the right amount of fresh juice with pure flavor!
Misconception: do something else before it comes out of the pan. Poor people, they can never be assured that this is all there is to a good meal, and think about how to add more icing on the cake, e.g.: add MSG, add pepper, add parsley, mash the eggs thinly, let the tomatoes ripen a bit ......
Remember: it's not that good motives lead to good results. It's not good things piled on top of each other that make them better. Cooking a dish is like living a human life; it's important to do the right thing at the right time in the right way.
Tips:
1. Don't make scrambled eggs with tomatoes at a big fish dinner, not because it's an inexpensive dish, but because it's hard to get a sensational result.
2. Don't make a room full of fumes.
There are two ways to stir fry depends on what rice with
If it is with rice, noodles, then it is to cut the tomatoes into small pieces (not recommended peeling the skin nutritious) Eggs scattered on high heat, hot oil and frying onion, then tomatoes sprinkled with a little salt and then a lot of overflowing broth when tomatoes will be rotten not scattered next to the egg stir fry for 1 minute can be out of the pan This practice is juicy and flavorful fresh, very good rice suitable for pouring over the rice and noodles to eat
Another way is to scramble the eggs first, then cut the tomatoes into 4-8 pieces depending on the size of the tomatoes and fry them in the pan When the soup is slightly out of the pan, add the scrambled eggs and stir-fry for a few minutes, then add salt and fry slightly, and then get out of the pan. This way of frying makes the dish have an image that is easy to pick up and is suitable for serving with steamed buns, big pancakes, and for organizing family banquets
These are the practices of the north, but the south will put sugar in the tomatoes, not to be recommended to put anything else. Side dishes The only ingredients needed to make a good tomato scrambled eggs are tomatoes, eggs, scallions, salt, oil, and the rest is completely superfluous and interferes with the original flavor
Scrambled Eggs with Tomatoes
Information:
Materials:
There are 3 eggs, 1 tomato, and 1 scallion
Seasoning:
Mixed with chicken seasoning and sugar, 1 tsp. of salt and 1/2 tsp. of salt, and 2 tbsp. of sugar.
Measure B: 1 tbsp water starch
Measure C: 1/2 tsp sesame oil
Operation:
1. Beat the eggs in a bowl and add the ingredients of Ingredient A to make the egg sauce; wash the green onions and chop them; wash the tomatoes and cut them into cubes.
2, pour 2 tbsp oil in a pan and heat, stir fry the chopped green onion, add the egg juice and stir fry until half cooked, add tomatoes and 2 tbsp water and stir fry until the water is dry, then add the B material thickening, drizzle with the C material and stir fry
Tomato Scrambled Eggs
Tomato Scrambled Eggs, it looks simple, but there is a very deep learning. Inside contains the universe, the world, life, do people and so on the learning, so must be meticulous fried
1, wash the tomatoes aside, and open the eggs to the plate (the dish of this dish)
2, the eggs put a little salt, a little on the line. Make sure you mix it well with a spoon or chopsticks.
3, the pan is hot, put the oil. (The oil must be put more, that is, the oil used in this dish are put here) and then the oil is hot (smoke is thicker the best, but do not burn)
4, the eggs in the plate to the pot, immediately put the pot down with a spoon to stir, because the oil is a lot of very hot, so it is easy to burn the eggs into the egg flower. At this point the eggs to in the plate.
5, chop the tomatoes, the more chopped the better. Pour the excess oil from the eggs back into the pan (there isn't much, the pan is full of oil at this point)
6, heat up the pan, put a little bit of green onion on it just as it smokes, and then put the tomatoes in right away. This time you have to be patient and simmer the tomatoes to make juice, preferably with chopsticks to get the skin out of the tomatoes.
7, put the eggs into the pot, slightly mixed with the tomatoes, and then served out.
A very tasty dish of scrambled eggs with tomatoes is ready.
Note: Onions do not use small onions, use chopped onions, but Hangzhou people do not eat onions, it is a pity.
Like to eat spicy can put a little pepper in the oil before frying tomatoes. The flavor is also very special
The eggs must be tender and the tomatoes must be simmered in juice.
While there are a lot of ways to make scrambled eggs with tomatoes, I'll just say that it tastes almost the same as the one in the cafeteria of Beijing Institute of Technology, and I don't know if this is the kind of thing that the owner would like to have: the eggs are soft and tender, irregular in shape, and the tomatoes basically can't be seen in large chunks, but rather a red, red, thick juice, and the tender yellow eggs drowned inside, and the flavor should be a little bit sweet.
Ratio of raw materials: three eggs + two medium-sized tomatoes
Salt, sugar, moderate (according to their own preferred sweetness Add, not sure you can first add some less, and finally feel that not enough to make up for it)
The owner of the building did not prepare sugar, brown sugar can also be, icing sugar slow, not suitable for fried dishes.
Practice: tomatoes large on the cut hobnail block
Smaller can be cut into four flaps
Pour the oil into the frying pan after preheating (a little more, the egg will be more tender), the oil burned to seventy percent of the hot pour into the egg, stirred a few times with chopsticks, the egg can be out of the pan slightly molded;
Pour a moderate amount of oil into the pan, a little bit of heat into the tomatoes keep stirring, add a little salt, and then stir fry for a few more, add a moderate amount of water, about 300 ml. Adequate amount of water, about 300ml, stirring until the tomatoes almost into a pot of sauce when adding just scrambled eggs, add sugar, and then stir fry a few times, compensation for the taste of whether you want to adjust, it can be out of the pot. Like juice thicker can also be in the pot before hook point owe.
Well, this is my favorite canteen tomato scrambled eggs. I hope the owner likes it.
Scrambled eggs with tomatoes
Materials:
Three ripe tomatoes, two eggs, two green onions, salt, chicken powder, oil
Practice:
Tomatoes from the bottom of the cross cut marks, and then boiled in boiling water, peeled off the outer skin, cut pieces.
Beat the eggs. Cut the green onion into pieces.
Start a pan and pour oil on a small fire scallion white, then pour the egg sauce stir fry, egg scrambled first out.
Tomatoes into the frying pan (no need to add oil) fried for a while, add water to cook through, add green onions. Eggs into it, add salt. Chicken essence powder. Onion fried through both can.
Remarks:
If you want to be lazy, you can not peel it.
Scrambled eggs with tomatoes
Break the eggs, add salt, put a little oil in moderation, like to eat green onions can add a handful of chopped scallions, beat well. Tomatoes washed in the top with a knife cut a cross, with boiling water, peeled off the skin cut orange petal block. Start a frying pan under the egg mixture, solidified when out, the rest of the oil in the pan heating, under the shallot burst incense, under the tomato pieces, to be fried red juice, under the tomato sauce, sugar and salt seasoning, then under the egg turned out of the pan, sprinkle with scallions that is.
1, scrambled eggs when the oil temperature should not be too high, otherwise easy to scorch, old, hard, when the action should be fast.
2, the egg must be beaten well.
3, frying tomatoes when the oil temperature should be high, tomatoes should be fried through, but not too long, otherwise tomatoes into tomato sauce, again under the egg to start the pot when the speed should be fast, to prevent the egg block cooking old.
Scrambled eggs with tomatoes
This is my best:
1, tomatoes two (about half a kilogram or so) cleaned and cut into small pieces in a bowl standby; 2, 6-8 grams of sugar, soy sauce 5ML standby;
3, 3-5 eggs shells into the bowl broken, add salt, ginger, MSG moderate, stir.
Practice: add oil to the pot, a little more oil, after burning hot (about 100 degrees), the eggs first pot, pay attention not to paste, when the eggs are half-cooked, tomatoes in the pot, with a spatula, turn well, about 1 minute, add a little warm water, and then stew for about 3 minutes, and then the egg block laying rotten a little bit, and then into the soy sauce and sugar, stirring, about 1 minute and then out of the pot. Both can eat vegetables, but also can drink soup, taste tender and beautiful.