2. When beating eggs, we should pay attention to the method: when beating eggs, to force more beat for a while, to gradually increase the speed, the tip of the chopsticks to scrape the bottom of the bowl every time, to let the chopsticks as much as possible immersed in the egg, until each time the chopsticks in the bowl mouth outside the movement, almost all the eggs have jumped out of the plane of the bowl mouth, and stop beating the egg when the surface of the egg has a large number of bubbles, which can only be counted as a good egg beaten.
3. Frying eggs with oil should be moderate and the oil should be hot. Wait until the oil is hot and then pour
eggs into the pan, so that the egg liquid can quickly expand when it is hot, before pouring the eggs, the frying pan shake, so that the oil is perfumed with oil on the bottom of the pan, so that the eggs do not stick to the walls of the pan. Pour the eggs in large quantities along the edges of the oil and the walls of the pan. Immediately after adding the eggs to the pan, use a spatula or chopsticks to quickly scramble the eggs so they turn into bite-sized pieces.
4. When frying tomatoes we can add some sugar. This can neutralize the acidity of tomatoes and 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.
5. tomatoes if fried with skin, thick skin will naturally reduce the taste of the dish, you can fry tomatoes before doing a simple peeling process, just wash the top of the tomatoes, open knife, put into the pot with boiling water, the skin immediately open, it is easy to peel off, so that not only the flavor of the fried, even the texture has become better.
6. Eggs often stick to the bowl, do not rush to use chopsticks to stir the eggs into the bowl, if stirred and not immediately put into the pan to fry then the eggs will stick to the bowl, that layer will be wasted. We can take the chopsticks to stir the eggs when they are about to go into the wok, so that the eggs will not stick to the bowl when they are put directly into the wok after stirring.
PS: Eggs are often accidentally fried old, and if you put less oil will stick to the pan, we can put a small amount of water in the freshly beaten eggs, to be stirred into the pan, you can ensure that the eggs fried out is fresh and tender, and in addition to some water in the pan will not be so easy to stick to the pan.
7. pan into the right amount (scrambled eggs, oil put how much is very critical, the experience is equivalent to 2/3 of the egg liquid) of oil, and so the oil is hot, pour the egg liquid, pay attention to this time, the egg liquid will naturally solidify, do not move, wait until the egg liquid are solidified when (be careful of oil dry), with a rice spatula (also known as a frying spoon) from the edge of the egg gently into the eggs, the eggs will be turned, and fry a little, wait until both sides of the color of the eggs, the eggs will not be so easy to stick. Fry a little, and so the color of both sides of the color of the golden color, the eggs from the pan to take out (you can not take, but wait for the skilled later to say it), this time there should be some oil inside the pan, turn the tomatoes into, stir fry a few times, due to the tomatoes contain a lot of water, there will be precipitation of water, this time the scrambled eggs into it, add a little salt, stir fry for a few times, sprinkle with chopped green onion, you can be out of the pot.
PS: If you like to eat a little thicker tomato scrambled eggs, you can cut the tomatoes in advance a little smaller, so you can reduce the frying time.
PS: Some like the eggs a little tender, you can scramble the eggs after the mature first out of the tomatoes stir fry time, then pour the eggs, put green onions out of the pan more delicious.
PS: Some people like to do when, put some water into, in fact, tomatoes in the water is completely enough, do not have to put water. Also, tomato quality is not good, fried dishes are not sweet and some bitter flavor, out of the pan when you can put some sugar in moderation.