First of all, the dish "scrambled eggs with tomatoes" is indeed the pride of our countrymen, is the authentic Chinese cuisine, although there are many kinds of Western food with eggs and tomatoes, but, absolutely not as wonderful as our own "scrambled eggs with tomatoes"! The first time I've seen this, I've seen it in my life!

Scrambled eggs with tomatoes is not a big dish, and even the hosts are embarrassed to order this dish at a big banquet. But it is indeed a colorful dish, refreshing, appetizing and nutritious!

"Scrambled eggs with tomatoes" became popular in China in the 1970s.

"Tomato scrambled eggs" popular reason, in addition to the flavor, there is an important reason, is good easy to do bad difficult! Oh ，，，，

I have always thought that the simpler the dish, the more uncomplicated it actually is. The "scrambled eggs with tomatoes" you mentioned reminds me of another dish called "boiled cabbage", which is a classic Sichuan dish that is a combination of broth and plain cabbage. It's a classic Sichuan dish, a combination of broth and plain cabbage, and not much in the way of ingredients, but it's the kind of dish that has become the masterpiece of Sichuan cuisine!

So, the simpler it is, the more uncomplicated it is!

This is a long way from the topic of scrambled eggs with tomatoes.

What you said about doing the tomato scrambled eggs is right! This is the order in which you do it, so that the eggs don't break up.

Below, I from the preparation of materials to how to fry, fine system to say:

One: the main points of one: simple ingredients:

1. two eggs (less to do, other people ate not enough, not afraid that he does not remember your handiwork,, huh,,!)

2. tomatoes two, the size of medium can be.

Note: the ratio of eggs and tomatoes is a key, if the tomatoes are less, scrambled eggs 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 delicious, but also a guarantee of balanced nutrition.

Two: the main points of the second: how to beat the egg is right:

Here emphasized is to beat the egg, not stirring the egg. Here's how it works: Crack the egg shell (if you can't crack an egg well enough and don't know the details, be sure to ask for advice first) and pour it into a bowl. 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 egg white and yolk blend into one, the texture and color there is no difference, at this point, the chopsticks fingers and wrist to gradually adjust the angle, slowly make the chopsticks to achieve a kind of as far as possible with the mouth of the bowl parallel to the angle of the chopsticks, and from then on the chopsticks to reach a new trajectory: still a cone, the cone top of the bowl in the side of the bowl, to be exact, is located in the bowl of the extension of the plane of the mouth of the bowl, the cone bottom and the mouth of the bowl and the extension of the perpendicular to the garden. Half of the circle is in the bowl and half of the circle is above the mouth of the bowl. This is what really beats the egg.

Note: To beat the egg hard for a while longer, gradually increase the speed, the chopstick tip should 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 mouth of the bowl outside the movement of the bowl, almost all of the egg has jumped out of the plane of the bowl mouth, and stop beating the egg when the surface of the egg there is a large number of bubbles, this is only to be considered the egg beaten well.

Three: Points of three:

The best way to sublimate the eggs is to use a round-bottomed, thick-walled iron frying pan, not only to make up for the iron, but more importantly, he extended the direction of the wall of the pan with a strong thermal conductivity, so that the pan is heated evenly.

Pour as much vegetable 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, pour the eggs into the without hesitation.

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 wok, the eggs should be stirred quickly with a spatula or chopsticks, so that the liquid eggs, which are encased in the already-formed scrambled pieces of eggs, continue to flow out, so that all of the eggs have absorbed enough fat and are all 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 up enough. As long as you follow the essentials described here to practice, the eggs can indeed be very good to absorb double the food oil.

Four: Points of four: the wonderful use of tomato juice:

When the pan has no oil and water, the eggs have been perverted, this is the thinly sliced tomatoes into the pan (you can wipe the bowl of the eggs before pouring), stirring a few times with a spatula. The important thing at this point is to grab the spatula and mash the eggs into as many small pieces as possible, mash a few times, stir a few more times, and so on for a few rounds until the eggs have become 2-3 CM pieces and are evenly mixed with the tomatoes.

Thanks!