Scrambled eggs with tomatoes, but also a young and old family dishes, because there is no need for complicated cooking skills, and do not need to put chicken or MSG, because scrambled eggs with tomatoes is to eat a "fresh" word, and scrambled eggs with tomatoes, there is the formation of the fresh taste of the material precipitation, which is to do this dish when the ginger and garlic do not put the reason! The reason for this is not to put ginger and garlic in this dish. The following is a detailed sharing of the practice, like friends quickly learn it.
Scrambled eggs with tomatoes
1. First of all, we hit the tomatoes on the top of the cross cuts, and put them into the boiling water for a while. After scalding the skin, a little cooler to remove the skin
First switch into orange petal shape and then cut into pieces, do not cut too much, otherwise it will fry a lot of tomato juice affects the finished product looks.
2. two medium-sized tomatoes, generally with four to five eggs, eggs too little if you eat sour, too much soup, tomatoes less, eat more greasy, the bottom of the flavor is not enough, try to maintain a balance between the two, eat more palatable.
3. Then add 2 grams of salt into the bottom flavor, a little water to increase the tenderness of the eggs, at the same time to prevent the scrambled eggs when the sticky pan, with chopsticks in one direction, stir vigorously to beat out the bubbles, so that the egg white and yolk are evenly blended together, the hotel sometimes put more yolks, less egg whites, so that the fried out of the more beautiful golden, and in addition to some of the preparation of the onion standby.
4. After all the ingredients are ready, we first scrambled eggs, the pan is hot, add vegetable oil sliding pan, the pan smoke, pour out the hot oil to add cool oil, about 60% oil temperature when poured into the egg, scrambled eggs, the oil temperature should be higher, so that the egg will be immediately under the pan will expand, in order to scramble out of the texture of the fluffy. Keep shaking the pan, so that the egg is evenly heated, the egg is all shaped with a frying spoon to break up immediately after pouring out, remember not to fry for a long time easy to fry the eggs old.
5. pot to stay a little oil, pour into the tomatoes fried when we can add some sugar and soy sauce, and tomatoes and acidity, open medium heat fried tomatoes juice, this time pour into the eggs, eggs just enough to absorb the soup into the flavor, and finally turn off the fire to add a pinch of salt, sprinkled with green onions to use the residual temperature of the green onions popping aroma, and then drizzle a little sesame sesame oil delicious that is complete.
Technical points:
1. tomatoes peeled easier to fry the red juice, but can not be fried too crushed, so as not to juice too much impact on the appearance.
2. Add water to make the egg more tender, the egg must be fully whisked out of the air bubbles, so that fried more fluffy, soft and tender.
3. All the egg mixture after the stereotypes should be immediately after the sheng out, can not be long fried, easy to fry the old.