How to do a good job of chef dishes? The secret is in a handful of salt.

Salt is a necessary seasoning for cooking, but when to put salt is the key. Salt time will affect the effect and taste of dishes, such as frying meat in the pot after the salt, and stewed meat should be out of the pot before the salt, salt too early will make the meat stewed not bad.

Tomatoes are summer vegetables, eat and sandy and sweet, a lot of juice, thirst and summer. In addition to raw food, usually do the most is tomato scrambled eggs, sour and salty, fresh and appetizing, is an essential summer meal. Many fans asked me why his fried tomatoes are very dry, no juice at all, very difficult to eat.

Frying this dish is not good, and put salt also has a direct relationship. If you put the wrong time, the tomatoes are not juicy, and the flavor is acidic, so it's not good.

Ask everyone, usually we do tomatoes scrambled eggs, when to put salt? That fan said he is every time before the pan put salt, stir fry evenly and then out of the pan, no wonder the tomatoes dry no juice, I think most people are doing it.

Today I talk to you about how to do tomato scrambled eggs, the focus is on the timing of salt, will not fry friends quickly learn it.

Scrambled eggs with tomatoes

Prepare fresh tomatoes, eggs, scallions, salt, cooking oil.

Practice

The first step, wash the tomatoes, cut in half and remove the tip, and then cut into large pieces. When frying tomatoes, you can peel or not, in fact, the nutrition of tomato skin is also very high, do not waste.

The second step, the bowl to play a few eggs, add the right amount of salt, white vinegar or cooking wine, mix well with chopsticks. White vinegar and cooking wine have the effect of deodorization, scrambled eggs are more fresh and fragrant, soft and tender.

The third step, the pan into the appropriate amount of oil, sixty percent of the heat when pouring into the egg mixture, fried to the stereotypes after frying into large pieces, sheng out. Eggs can not be fried for too long, many people scramble the eggs to brown before leaving the pan, the texture becomes old.

The fourth step, leave the bottom oil in the pan, when it is hot, pour in the tomato pieces, immediately add a spoonful of salt, stir-fry with low heat for 2 minutes, you can stir-fry the tomato juice. Salt can make the water of tomatoes quickly precipitated, and lycopene dissolved, you can quickly fry tomato juice. It is very different to fry tomatoes, and salt should be put in after the pan.

Step 5, after frying a lot of tomato juice, pour in the egg pieces, quickly stir fry evenly, so that the egg coated with a layer of soup, more tender.

Step 6, add the right amount of sugar, salt, sprinkle a handful of chopped green onions, stir fry evenly and then you can get out of the pan.

The chef has something to say

Tomatoes are good to eat, in addition to the method has a relationship with the quality of tomatoes, but also with the quality of tomatoes, naturally ripe tomatoes are rich in juice, it is very easy to fry tomato juice. If it is ripe tomatoes, not much water, even with the right method, it is difficult to fry tomato juice.

When picking tomatoes, the color is red, the head is uniformly rounded, and the feel is softer are more mature, and the taste is good.

When frying tomatoes, when to put salt? Put once in the pot, put once before leaving the pot, total **** to put 2 times salt. The first time is to fry the tomato juice, the second time is to flavor, once can not be less. Out of the pan salt should be less, to avoid the flavor is too salty.