Method: 1. Crack the eggs into a bowl, add ingredient A and mix well to form egg juice; wash the green onions and mince them; wash the tomatoes and dice them. [Meishijie]

2. Heat up 2 tablespoons of oil in a pot, sauté the chopped green onions until fragrant, add the egg mixture and fry until half cooked, add diced tomatoes and 2 tablespoons of water and fry until the water dries up. , then add ingredient B to thicken the sauce, top with ingredient C and stir-fry evenly.

Ingredients: 3 eggs, 150 grams of tomatoes, 4 tablespoons of vegetable oil, appropriate amounts of salt and MSG, and 1 tablespoon of sugar.

Production process 1. Wash the tomatoes, blanch them in boiling water, peel and stem them, and slice them for later use.

2. Crack the eggs into a bowl, add salt, stir well with chopsticks and set aside.

3. Heat 3 tablespoons of oil in a wok, put the eggs into the pan and fry until cooked. Set aside.

4. Heat the remaining oil, stir-fry the tomato slices, add salt and sugar and stir-fry for a while, add the eggs and stir-fry for a few times and serve.

Cooking techniques:

When frying this dish, it should be cooked quickly. Although this dish is the most common home-cooked dish, the quality of the stir-fry can be seen at a glance. This is called cooking technique. Adding water starch to eggs can make the eggs taste smoother.

Several other ways to make scrambled eggs with tomatoes [Method 1 of scrambled eggs with tomatoes] Description: Everyone can make scrambled eggs with tomatoes, but making them delicious is difficult. There are mainly several misunderstandings, which I will explain in detail later.

Ingredients: tomatoes, eggs

Ingredients: vegetable oil, salt.

Note: There is no need to add chicken essence or MSG to scrambled eggs with tomatoes, because scrambled eggs with tomatoes are meant to be eaten as "fresh", and substances that form the umami flavor are precipitated when the eggs are fried with tomatoes, so there is no need to add any more MSG. Fresh MSG or chicken essence. This is also the reason why onions, ginger and garlic are not used when making this dish.

Preparation method:

1. Cut the tomatoes into pieces of different sizes. It doesn't matter what shape they are. Open the eggs and put them in a bowl. Beat them well and add a little salt.

2. Put an appropriate amount of oil into the pot (when frying eggs, the amount of oil is very important. My experience is to put in 2/3 of the egg liquid). When the oil is hot, pour in the egg liquid. Pay attention to this time. The egg liquid will solidify naturally. Do not move it. When the egg liquid has solidified (be careful that the oil will dry out and cause the eggs to become mushy), use a rice spatula (also called a frying spoon) to gently enter from the edge of the egg and turn the egg over. , fry it, and when both sides turn golden, take the eggs out of the pan (you don’t have to take them out, but we’ll talk about it later when you’re familiar with it). There should be some oil in the pan at this time, and flip the tomatoes in. , stir-fry a few times. Since tomatoes contain a lot of water, the water will precipitate. At this time, put the scrambled eggs in, add a little salt, stir-fry a few times, and take it out of the pot.

[Method 2 of scrambled eggs with tomatoes] Ingredients: 2 tomatoes, 2 eggs

Seasoning: onions, ginger, half a spoon of salt, two spoons of sugar, chicken essence

Method:

First put the beaten eggs into the pan and stir-fry

Use the remaining oil from the scrambled eggs to stir-fry the green onions and ginger in the pan

Add the tomatoes and stir-fry , until the soup is ready

Add the scrambled eggs, salt and sugar to taste

When the soup is ready, add chicken essence to taste

[Method 3 of scrambled eggs with tomatoes] Ingredients: 3 tomatoes, 3 eggs (my experience is to put as many as you want) and one hot pepper

Ingredients: green onion, salt (I don’t like sugar), chicken essence

< p>Method: Beat the eggs evenly and add a little salt (Special statement: Do not add too much salt, otherwise you will be responsible for the consequences). Then pour the oil evenly into the pan. The oil temperature should not be too high (generally 60 to 70% hot is enough). I have an experience with scrambled eggs. I don’t know if everyone on earth knows this. In the past, I saw other people cooking scrambled eggs on one side, then flipping them over and frying the other side, and finally formed an egg pancake. But during the eating process, I found that inside It's very tender but the outer skin is overcooked and very old. As for me, after pouring the eggs evenly into the oil pan, I stir the eggs with a spatula until they solidify into egg chunks. Don't fry them for too long, as soon as they solidify That's it. In this way, the scrambled eggs will be equally tender inside and outside.

Then, take out the scrambled eggs. Pour oil into the pot again, and wait until the oil temperature reaches 60 to 70%. Pour the chopped green onions, tomato pieces and shredded peppers prepared in advance into the pot and stir-fry. When the tomatoes are completely cooked and the soup comes out, add a little salt and then add the fried eggs just in advance into the pot. Mix well and serve.

[Method Four of Scrambled Eggs with Tomatoes] Ingredients: 5 eggs, 150 grams of tomatoes, 50 grams of green beans, 6 tablespoons of vegetable oil, 1 teaspoon of salt, 2 tablespoons of sugar, and appropriate amount of MSG.

Method:

1. Wash the tomatoes, blanch them in boiling water, peel and remove the stems, cut into pieces and set aside; cook the green bean kernels in boiling water, remove and drain Keep the water aside.

2. Crack the eggs into a bowl, add a little salt, stir well with chopsticks and set aside.

3. Place the wok on a high fire, heat the oil, pour in the stirred egg liquid, stir fry until cooked, add tomatoes, green beans, and finally add sugar, salt, and MSG, and mix well It's salty, stir well and serve.

Tips: When frying this dish, cook it quickly to keep the tomatoes crisp and tender.

[Method 5 of scrambled eggs with tomatoes] Ingredients: tomatoes (500g) eggs (150g)

Seasoning: vegetable oil (25g) white sugar (10g) salt (3 grams) starch (peas, other starches are also acceptable) (5 grams)

Production process:

1. Wash the tomatoes, remove the stems, and cut them into elephant eye pieces; beat in the eggs In a bowl, add a little salt and mix well.

2. Put vegetable oil in the wok, pour the eggs first, fry them into pieces, and take them out. Put less vegetable oil in the wok. After the oil is hot, add the tomatoes and stir-fry for a few times. Add the eggs, stir-fry evenly, add sugar and salt, stir-fry for a few more times, and thicken with starch. Serve.

[Five tips for making scrambled eggs with tomatoes] The first tip for making scrambled eggs with tomatoes: Generally, we use two eggs with two tomatoes of this size. The ratio of eggs to tomatoes is critical. If there are too few tomatoes, the scrambled eggs will taste insufficient, greasy, and dry. If there are too many tomatoes, the scrambled eggs will be too sour and soupy, and you will not be able to enjoy the scrambled eggs. A good combination of raw materials is not only the basis of delicious food, but also the guarantee of balanced nutrition.

The second biggest tip for tomato scrambled eggs: when beating eggs, we should pay attention to the method, "beat hard". When beating eggs, beat them harder for a while, gradually increase the speed, and use the tips of the chopsticks to Scrape down to the bottom of the bowl with each stroke. Make sure the chopsticks are immersed in the eggs as much as possible until every time the chopsticks move outside the mouth of the bowl, almost all the eggs jump out of the surface of the bowl. When you stop beating, the surface of the eggs will Only when there is a lot of foam can the eggs be considered ready.

The third biggest tip for scrambled eggs with tomatoes: Add more oil when scrambling eggs, and the oil should be hot. Pour the same amount of oil into the pot as the eggs. Wait until the oil is hot before pouring the eggs into the pot. Before pouring the eggs, shake the oil pan so that the oil covers the bottom of the pot, so that the eggs will not stick. On the wall of the pot. Pour the eggs in large amounts along the edges of the oil and pot walls. Immediately after the eggs are put into the pot, use a shovel or chopsticks to quickly stir the eggs. This will allow all the eggs to absorb enough fat and be exposed to the high heat of the oil.

The fourth tip for fried tomatoes and eggs: We can add some sugar when frying tomatoes. This can neutralize the sourness of tomatoes and give them a better taste. And we must take advantage of the moisture of tomato juice. When cutting tomatoes, try to cut them into pieces the size of orange wedges, so that you can get more juice.

The fifth tip for scrambled eggs with tomatoes: turn off the heat first, and add salt only when it is out of the pan. This is a secret technique for scrambled eggs with tomatoes. You will find that when you bring the dish to the table, the tomatoes have just released enough fresh juices with just the right amount of pure flavor!

Okay, let’s review some tips for making scrambled eggs with tomatoes. The first tip for scrambled eggs with tomatoes: The ratio of eggs to tomatoes is very critical. Generally, we use two eggs and two tomatoes of this size. The second biggest tip for scrambled eggs with tomatoes: When beating eggs, we should pay attention to the method. When we stop beating, there should be a lot of foam on the surface of the eggs. The third tip for scrambled eggs with tomatoes: Add more oil when scrambling eggs, and the oil should be hot. The fourth tip for fried tomatoes and eggs: We can add some sugar when frying tomatoes. This can neutralize the sourness of tomatoes and give them a better taste. The fifth tip for scrambled eggs with tomatoes: turn off the heat first, and add salt only when it’s out of the pan.

Features: Scrambled eggs with tomatoes is a common popular dish in many families. Its cooking method is simple and easy to learn, the nutritional combination is reasonable, and it is also in line with public tastes.

Tomatoes are also known as tomatoes and persimmons. According to legend, tomatoes first grew in South America. Because of their delicate colors, people were very wary of them and regarded them as "the fruit of the fox." Also known as wolf peaches, they were only for viewing and did not dare to be tasted.

Now it is a delicacy on many people’s tables. Tomatoes are rich in carotene, vitamins B and C, especially vitamin P, ranking highest among vegetables. It contains vitamin C, sugar, rutin and other ingredients, which have anti-scurvy, moisturizing, blood vessel protection, blood pressure lowering, and digestion aid functions.

Lycopene contains vitamins and minerals that have a protective effect on cardiovascular disease and can reduce the risk of heart disease.

Lycopene has unique antioxidant ability, which can scavenge free radicals, protect cells, protect DNA and genes from damage, and prevent cancer progression. In addition to its preventive effect on prostate cancer, tomatoes can also effectively reduce the risk of pancreatic cancer, rectal cancer, laryngeal cancer, oral cancer, breast cancer and other cancers.

Tomatoes contain vitamin C, which can produce fluid and quench thirst, strengthen the stomach and digestion, cool blood and calm the liver, clear away heat and detoxify, and lower blood pressure. It has a good auxiliary therapeutic effect on patients with hypertension and kidney disease. Eating more tomatoes has anti-aging effects and keeps the skin white.

The niacin in tomatoes can maintain the normal secretion of gastric juice, promote the formation of red blood cells, help maintain the elasticity of blood vessel walls and protect the skin. Therefore, eating tomatoes is also helpful in preventing and treating arteriosclerosis, hypertension and coronary heart disease. Tomatoes are juicy and can be a diuretic, so patients with nephritis should also eat them.

Eggs are a miracle of nature. A fertilized egg, under suitable temperature conditions, can hatch a chick without supplementing any nutrients from the outside. This is enough to illustrate the effectiveness of eggs. The nutrition is perfect. Eggs are considered to be a nutritious food, containing protein, fat, vitellin, lecithin, vitamins, iron, calcium, potassium and other minerals needed by the human body.

The outstanding feature is that eggs contain the best protein in nature.

Eggs are rich in DHA and lecithin, which have a great effect on the nervous system and physical development. They can strengthen the brain and improve intelligence, avoid mental decline in the elderly, and improve memory in all age groups. . Experiments have shown that eggs have surprisingly effective effects in preventing and treating atherosclerosis. Eggs contain more vitamin B2, which can decompose and oxidize carcinogens in the human body. The trace elements in eggs also have anti-cancer effects. Egg protein has a repairing effect on liver tissue damage, and the lecithin in egg yolk can promote the regeneration of liver cells. Eggs contain almost all the nutrients needed by the human body, so they are called the "ideal nutrient bank" and nutritionists call it the "complete protein model". One of the life-extending experiences of many long-lived elderly people is to eat an egg every day.

Eggs and fried tomatoes are a good example of complementary nutrients. While rich in nutrients, it also has bodybuilding and anti-aging effects.

The taste of the dishes is red and yellow, fresh and sour.

Recipe Nutrition Tomatoes: Tomatoes are now a delicacy on many people’s tables. Tomatoes are rich in carotene, B vitamins and vitamin C. The vitamin P content is the highest among vegetables. It has a protective effect on cardiovascular and can reduce the risk of heart disease. Rich lycopene can scavenge free radicals and prevent prostate cancer; niacin can maintain the normal secretion of gastric juice, promote the formation of red blood cells, help maintain the elasticity of blood vessel walls and protect the skin. Tomatoes are juicy and can be a diuretic, so patients with nephritis should also eat them. At the same time, eating more tomatoes also has anti-aging effects and can keep the skin white.

Eggs: Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body. Their protein is the best protein in nature and has a repairing effect on liver tissue damage; at the same time Rich in DHA, lecithin, and vitellin, which are beneficial to the development of the nervous system and body, can strengthen the brain, improve memory, and promote liver cell regeneration; eggs contain more vitamin B and other trace elements, which can be decomposed and oxidized Carcinogens in the human body have anti-cancer effects; eggs are sweet in taste and calm in nature; they have the effects of nourishing the heart and calming the nerves, nourishing blood, nourishing yin and moisturizing dryness.