Food I can definitely tell the questioner that scrambled eggs with red pepper are scrambled first and then fried with red pepper. If you fry the tomatoes first and then add the eggs, the eggs will not be shaped and will definitely not taste tender. If you don’t scoop out the scrambled eggs and directly add the tomatoes to fry, the tomatoes will release water when fried, which will also affect the taste of the eggs. Tomatoes It doesn't have that fresh and sweet taste.

1. Ingredients preparation:

1. Main ingredients: 2 tomatoes and 3 eggs (in my personal opinion, more eggs make this dish more delicious).

2. Accessories: appropriate amounts of onions (white ones cut into small sections, green ones minced), ginger (minced), garlic (minced), cooking wine, sugar, salt and rapeseed oil. 2. Production steps:

1. First wash the tomatoes, and then cut them directly into pieces. I personally don’t like to peel them, because it will be more nutritious to eat them with the skin on. If the taste requires it, you can also pour it with boiling water first, then peel it and cut it into small pieces.

2. Crack the eggs directly into the bowl, add a small amount of salt and cooking wine, and use chopsticks to stir clockwise until the eggs foam. In this way, one can remove the fishy smell of eggs, two can introduce the base flavor in advance, and three can improve the taste of eggs, killing three birds with one stone.

3. Heat up the pot, pour in an appropriate amount of rapeseed oil and fry until it is 70% hot. Pour in the egg liquid and fry. After setting, turn over and fry until fragrant. Serve directly. Plate and set aside.

4. Heat the oil in the pot again, first stir-fry the green onion and minced ginger and garlic until fragrant, then put the tomato cubes into the pot and stir-fry quickly over high heat. To stir out the juice, add an appropriate amount of salt and a little sugar to enhance the flavor, and stir evenly. Adding a little sugar when frying tomatoes not only enhances their freshness, but also neutralizes the sourness of the tomatoes, making them more delicious.

5. Finally, put the scrambled eggs into the pan, stir-fry for a few times, take it out of the pan and serve it on a plate, and garnish with chopped green onion. A dish of tomato scrambled eggs with perfect color, aroma and taste is completed.

I am very happy to answer your question, "Should I scramble the eggs or tomatoes first to make scrambled eggs with tomatoes?"

Here I would like to share with you my production process of scrambled eggs with tomatoes and leek. Ingredients required: freshly cut leeks from your own small vegetable garden, freshly picked tomatoes from your own small vegetable garden, three eggs, and a piece of ginger. Production process:

The eggs are golden, the leeks are green, and the tomatoes are bright red. Although it is just a tomato, leek and scrambled eggs, ordinary ingredients can be made into a delicious dish!

I love cooking @Northern Canteen Loulan Princess. Are you satisfied with my answer?

I am very happy to answer this question. Because my children like to eat scrambled eggs with tomatoes, I often make it at home. Here’s how I make this dish.

Ingredients: 2 tomatoes, 3 eggs, salt, MSG, shallots, white vinegar, and white sugar.

Method:

1. Clean the tomatoes and cut them into orange wedge shapes for later use. Be sure not to peel the tomatoes when making this dish. (Many friends like to remove the skin of tomatoes and then fry them, which can easily turn into tomato soup)

②Crack the eggs into a bowl, add two drops of white vinegar, and stir evenly. This way the scrambled eggs will become very soft and tender without clumping into big chunks.

3. Wash the shallots, cut the white part into about 2cm segments, and cut the green part into finer chopped green onions, put them on a plate and set aside.

4. After all the side dishes are prepared, heat the oil in a pan until it is 50% hot. Add the mixed eggs and fry them into soft and tender egg cubes. Take them out and put them in a bowl. middle.

5. Heat the oil in another pan. The oil temperature is 60% hot. First add the green onions and saute until fragrant, then add the tomatoes and stir-fry. Once cooked, add the scrambled eggs and stir-fry evenly.

6. Add two spoons of sugar, one spoon of salt, sprinkle with a pinch of chopped green onion, stir well, then turn off the heat and take out the pot.

The scrambled eggs with tomatoes made in this way are very soft and tender, and the flavor of chopped green onions makes this dish very delicious with rice.

If you like it, please give it a try!

Generally, you scramble the eggs first and then add the tomatoes.

It’s okay. Don’t worry. Just put the eggs in the pan. Don’t rush to turn the eggs over, otherwise the eggs will be too broken. , you can wait for 10 seconds, then turn the pot, there is still a difference in taste between the two methods

I usually scramble the eggs first, because after frying this way, I don’t need to wash the pot, and then add the tomatoes and stir-fry the juice. Finally, add the eggs and stir-fry evenly.

My homecoming is as follows;

This is how Northeastern restaurants make tomatoes and scrambled eggs!

I am happy to answer this question. Because the children at home like to eat scrambled eggs with tomatoes, they often make them at home. Here's how I make this dish. Ingredients: 2 tomatoes, 3 eggs, salt, MSG, green onions, white vinegar, sugar. Practice: 1. Wash tomatoes and cut into orange petals for later use. Do not peel the tomatoes when making this dish. (Many friends like to remove the skin of tomatoes before frying, so that it can easily become tomato soup) ②Crack the eggs into a bowl, add two drops of white vinegar, and stir evenly. This way, the scrambled eggs will be very soft and won't clump together. 3. Clean the green onion segments, cut the white part into about 2cm green part, cut the green part into finer chopped green onion, and put them on a plate for later use. 4. After all the side dishes are ready, heat the pan and heat the oil to 50 feet. Add the beaten eggs, fry into soft egg chunks, and place in a bowl. 5. Start another pot and heat the oil. Oil is 60 lbs. Add the scallions and sauté until fragrant, then add the tomatoes and sauté. Add the scrambled eggs, break them up and mix well. 6. Add two tablespoons of sugar, one tablespoon of salt, sprinkle with a little chopped green onion, stir evenly, then turn off the heat and cook. The scrambled eggs with tomatoes are very soft and tender, and the flavor of chopped green onions makes this dish very delicious. If you like it, give it a try!