Tomato scrambled eggs, also known as tomato scrambled eggs, is a common popular dish in many families. The cooking method is simple and easy to learn, the nutritional combination is reasonable, the taste is pleasant, refreshing and appetizing, and it is deeply loved by the public.

Tomato scrambled eggs is a home-cooked dish suitable for all ages, because it does not require complicated cooking skills, and there is no need to add chicken essence or MSG, because tomato scrambled eggs are eaten with the word "fresh", and tomatoes When eggs are scrambled, umami-forming substances are precipitated, which is why ginger and garlic are not used when making this dish. Below I will share with you how to do it in detail. Friends who like it can come and learn it.

Tomato scrambled eggs

1. First, we put a cross knife on the tomatoes and blanch them in boiling water. After scalding the skin, let it cool slightly and peel off the skin

First change it into an orange shape and then cut it into pieces. Don't cut it too finely, otherwise a lot of tomato juice will be fried and affect the appearance of the finished product.

2. Two medium-sized tomatoes are usually paired with four to five eggs. If there are too few eggs, it will taste sour and the soup will be too watery. If there are too few tomatoes, it will taste greasy and lack of flavor. Try to Keeping the two in balance will make it more palatable.

3. Then add 2 grams of salt to the base and a little water to increase the tenderness of the eggs and prevent them from sticking to the pan when scrambled. Use chopsticks to stir vigorously in one direction to create bubbles and allow the egg whites to mix. The egg yolks are evenly blended together. Sometimes restaurants will put more egg yolks and less egg whites, so that the frying will be more golden and beautiful. Also prepare some chopped green onions for later use.

4. After all the ingredients are prepared, we first scramble the eggs, heat the pot and add vegetable oil to the pot. When there is smoke in the pot, pour out the hot oil and add cold oil. When the oil is about 60% warm, pour it in Add the egg liquid. When frying the eggs, the oil temperature should be higher, so that the egg liquid will expand immediately when it comes to the pan, so that it can have a soft texture. Shake the pot constantly to allow the egg liquid to heat evenly. After the egg liquid is completely set, use a frying spoon to break it up and pour it out immediately. Remember not to fry the eggs for a long time as it may cause the eggs to become overcooked.

5. Leave a little base oil in the pot, pour in the tomatoes and fry them. We can add some sugar and light soy sauce to neutralize the sourness of the tomatoes. Turn on medium heat and fry the tomatoes to draw out the juice. At this time, pour in the eggs. , the eggs are just enough to absorb the flavor of the soup, finally turn off the heat and add a little salt, sprinkle with chopped green onions and use the residual heat to saute the chopped green onions until fragrant, then drizzle in a little sesame sesame oil and it's delicious.

Technical points:

1. Peeling the tomatoes makes it easier to fry them into red juice, but they should not be fried too finely to avoid excessive juice affecting the appearance.

2. Adding water can make the egg liquid more tender and smooth. The egg liquid must be fully stirred to create bubbles, so that it will be more fluffy and soft when fried.

3. The egg liquid should be poured out immediately after it is set. Do not fry it for a long time, as it will easily become overcooked.