stir fry the shredded potatoes a few times

pour the green pepper and continue to stir fry, add salt

turn off the heat, add chicken essence and mix well, and then serve

scrambled eggs with tomatoes are a dish that is rich in various nutrients, and ladies can keep fit. Tomatoes are one of the favorite foods, which looks lovely, tastes delicious and juicy, and can not only beautify their faces, but also protect their hearts. Eggs are nutritious, easy to store, need not be cleaned, and taste delicious. Recommended! !

Compared with eating raw tomatoes, people can increase the concentration of antioxidants such as lycopene in blood by eating processed tomatoes. This is because high temperature destroyed the cell wall of < P > tomato cells, which increased the release of antioxidants such as lycopene. In addition, vegetable oils such as peanut oil and salad oil are often used in the cooking process of tomatoes, and these oils will help tomatoes naturally release fat-soluble antioxidants such as lycopene and give full play to their antioxidant effects. Of course, everything has advantages and disadvantages. After heating, vitamin C in tomatoes will be lost, but the contents of lycopene and other antioxidants in tomatoes will increase obviously. Therefore, the overall nutritional value of cooked tomatoes is higher than that of raw tomatoes. In addition, tomato skin contains a lot of lycopene, so it is best not to abandon the skin when eating.

scrambled eggs with tomatoes is a common dish in our family, but not everyone can cook it well. Today, we will tell you the tips of scrambled eggs with tomatoes.

The first trick of scrambled eggs with tomatoes: Generally, we use two eggs with two tomatoes of this size. The ratio of eggs to tomatoes is crucial. If there are fewer tomatoes, scrambled eggs will feel tasteless, greasy and dry. Too many tomatoes will be too sour, too much soup, and you can't enjoy scrambled eggs. A good mix of raw materials is not only the basis of delicious food, but also the guarantee of balanced nutrition.

The second trick of scrambled eggs with tomatoes: We should pay attention to the method when we beat eggs. When we beat eggs, we should beat them hard for a while, and gradually speed up. The tips of chopsticks should be scraped to the bottom of the bowl every time, and the chopsticks should be soaked in the eggs as much as possible until almost all the eggs jump out of the plane of the bowl mouth every time the chopsticks move outside the bowl mouth, and there is a lot of foam on the surface of the eggs when they stop beating eggs.

the third trick of scrambled eggs with tomatoes: add more oil when scrambled eggs, and keep the oil hot. Pour as much oil into the pot as the eggs, and then pour the eggs into the pot when the oil is hot. Before pouring the eggs, shake the oil pan and let the oil cover the bottom of the pot, so that the eggs will not stick to the pot wall. Pour eggs in large quantities along the edge of the oil and the pot wall. Immediately after the eggs are put into the pot, stir the eggs quickly with a shovel or chopsticks, so that all the eggs can absorb enough oil and be heated by the oil.

The fourth trick of scrambled eggs with tomatoes: We can add some sugar when frying tomatoes. This will neutralize the sour taste of tomatoes and make them taste better. Moreover, it is necessary to use the moisture of tomato juice. When cutting tomatoes, try to cut them into pieces the size of orange petals, so as to get more juice.

The fifth trick of scrambled eggs with tomatoes: turn off the fire first, and then add salt at last, which is a secret skill of scrambled eggs with tomatoes. You will find that when you bring the dishes to the table, the tomatoes just release enough, just right and pure fresh juice!

1 scrambled eggs with tomatoes

Description: Everyone can cook scrambled eggs with tomatoes, but it is delicious and difficult to make them. It is mainly due to several misunderstandings, which I will elaborate on later.

materials: tomatoes, eggs

ingredients: vegetable oil, salt. Note that there is no need to put chicken essence or monosodium glutamate in tomato scrambled eggs, because tomato scrambled eggs eat a word "fresh", and when tomatoes scrambled eggs, there are substances that form umami flavor, and there is no need to put fresh monosodium glutamate or chicken essence. That's why you don't put onions, ginger and garlic in this dish.

production method:

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

2。 Put a proper amount of oil in the pan (when scrambled eggs, how much oil is critical, my experience is to put oil equivalent to 2/3 of the egg liquid), and when the oil is hot (I will talk about how to judge the temperature of the oil in detail later), pour the egg liquid, pay attention to this time, the egg liquid will naturally solidify, don't move, wait until the egg liquid is solidified (be careful that the oil is dry, causing the egg paste). Fry it. When both sides are golden in color, take the eggs out of the pot (you don't have to take them, but wait until you are proficient). At this time, there should be some oil in the pot. Turn the tomatoes in and stir fry them for a few times. Because the tomatoes contain a lot of water, there will be water precipitation. At this time, put the fried eggs in, add a little salt, stir fry them for a few times, and take them out of the pot. PS: When someone likes to cook, put some water in it. I don't recommend it. In fact, the water in tomatoes is completely enough, so there is no need to put water in it. Also, the quality of tomatoes is not good now, and the fried vegetables are not sweet and have some bitterness. You can put some sugar in the right amount when cooking.

The secret recipe of scrambled eggs with tomatoes

Scrambled eggs with tomatoes is not a big dish, and even the host is embarrassed to order this dish at a big banquet. However, it is really a delicious dish with good taste, refreshing, appetizing and good nutrition.

Actually, the cooking of scrambled eggs with tomatoes is very particular.

one of the key points: simple ingredients ...

1. Two eggs (make less, others don't eat enough, so they are not afraid that they won't remember you. )

2。 Two tomatoes with a diameter of 6CM. If the tomatoes you use are large, such as 12CM in diameter, then (V=4/3*3.14*r*r*r) should be 2× 6× 6/12/12 = .25; If you use delicate tomatoes from the south of the Yangtze River, you should use 2× 6× 6× 6/4/4 = 6.75!

Note: The ratio of eggs to tomatoes is the key. If there are fewer tomatoes, scrambled eggs will feel tasteless, greasy and dry. Too many tomatoes will be too sour, too much soup, and you can't enjoy scrambled eggs. A good mix of raw materials is not only the basis of delicious food, but also the guarantee of balanced nutrition.

misconception: \ "Add some ×× left over from cooking last meal. \ "Why do you choose to throw something into your stomach when it is a pity to throw it away but useless?

point two: beat the eggs hard

the emphasis here is on \ "beating \" the eggs, not stirring them. Specifically, it is like this: after breaking the egg shell (if you can't break the egg skillfully and don't know the detailed essentials, please be sure to consult the relevant parties first. ) Pour it into a bowl and stir the eggs quickly with a pair of chopsticks. At this time, the movement track of chopsticks is a cone, with the cone top directly above the bowl mouth and the cone bottom completely in the bowl and parallel to the plane of the bowl mouth. Gradually, the egg white and yolk of the egg are integrated, and the texture and color are different. At this time, the fingers and wrists holding the chopsticks should gradually adjust their angles, so that the chopsticks can reach an angle as parallel as possible to the bowl mouth, and then the chopsticks can reach a new trajectory: it is still a cone, with the cone top on the side of the bowl, exactly on the extension plane of the bowl mouth, and the cone bottom is a garden perpendicular to the bowl mouth, half round in the bowl, and half round. This is the real "beating" eggs.

Note: Beat the eggs hard for a while, and gradually speed up. The tips of chopsticks should be scraped to the bottom of the bowl every time, and the chopsticks should be soaked in the eggs as much as possible until almost all the eggs jump out of the plane of the bowl mouth every time the chopsticks move outside the bowl mouth, and there is a lot of foam on the surface of the eggs when they stop beating, which can be regarded as a good egg beating.

misconception: \ "Beat eggs just to get a uniform texture. In fact, this kind of stirring produces many complicated effects between chemistry and physics, which can obviously improve the performance of eggs after they are put into the oil pan.

the third point: sublime the eggs by frying in oil

It is best to use an iron frying pan with a round bottom and thick wall, which can not only replenish iron, but more importantly, it has strong thermal conductivity along the wall of the pan, so that the pan is heated evenly.

pour as much edible vegetable oil as eggs in the pot (never use animal oil, which is not only high in cholesterol, but also greasy when the food is a little cold). When the vegetable oil is so hot that it seems that smoke will come out, pour the eggs without hesitation.

note:

1. Before pouring the eggs, shake the oil pan and let the oil cover the bottom of the pan, so that the eggs will not stick to the wall of the pan and then burn.

2。 The oil should not be overheated, but it should be a little hotter than ordinary fried meat.

3。 Do not pour the eggs in the center of the oil, but pour them in large quantities along the edge of the oil and the pot wall.

4。 Immediately after the eggs are put into the pot, stir the eggs quickly with a shovel or chopsticks, so that the liquid eggs wrapped in the already-formed egg fried blocks can flow out continuously, so that all the eggs can absorb enough oil and suffer from the high heat of the oil.

wrong idea: you can put less oil. Whether an egg is tender or not depends on whether it is saturated with high-heat grease. As long as you practice according to the essentials introduced here, eggs can really absorb twice as much food oil.

Point 4: Moisturize the tomato juice ...

When there is no oil and water in the pot and the eggs have been metamorphosed, this is to pour the sliced tomatoes into the pot (you can wipe the egg bowl before pouring) and stir them with a shovel. At this time, it is important to seize the time to pound the egg into small pieces with a shovel as much as possible, pound it a few times, stir it a few times, and repeat it for several rounds until the egg has become 2-3 cm pieces and is evenly mixed with the tomato.

note:

1. Tomatoes should be cut thin, but the slices should be big.

2。 The pedicels of tomatoes should be removed.

3。 There is no need to peel tomatoes.

4。 The juice when cutting tomatoes is also added.

misconception: anyway, you have to cook, and the tomatoes can be cut into pieces. I have nothing to say. In fact, it will be easier for you to eat boiled eggs and raw tomatoes.

point five: don't reinvent the wheel ......

when the tomatoes in the pot seem to start to soften and juice out, turn off the fire decisively. Add appropriate amount of salt, stir and serve.

note: turn off the fire first, and then add salt at the end of the pot, which is a secret of scrambled eggs with tomatoes. You will find that when you bring the food to the table and call BF, the tomato just releases enough fresh juice, which is just right and tastes pure!

misconception: do something before cooking. Poor man, always can't rest assured that this is the whole of a delicious food, and he is still thinking about how to add more icing on the cake, such as adding monosodium glutamate, pepper, coriander, mashing the eggs to a pulp, and letting the tomatoes ripen ...

Remember: good results come from bad motives. No, it's better if good things pile up together. Cooking a dish is like a person's life. It is important to do the right thing at the right time and in the right way.

exhortation:

1. Don't cook scrambled eggs with tomatoes on the fish table, not because this dish is cheap and good, but because it is difficult to achieve a sensational effect.

2。 Don't make a room full of fumes.

There are two kinds of frying methods depending on what kind of rice it goes with

If it goes with rice, Noodles are made by cutting tomatoes into small pieces (peeling is not recommended for nutrition), breaking the eggs into large hot oil, then frying chopped green onion, then sprinkling some salt on the tomatoes, and the soup overflows. When the tomatoes are rotten, add the egg liquid and stir-fry for 1 minute, and then you can go out of the pot. This way, the juice is delicious and very suitable for eating on rice noodles. < P > Another way is to stir-fry the eggs first, and then cut the tomatoes into 4-8 pieces according to the size and stir-fry the soup slightly. Sometimes add the scrambled eggs and stir-fry a few times, then add the salt and stir-fry the pan slightly. This kind of stir-fry method makes the dishes vivid and easy to clip up. It is suitable for cooking with steamed bread and big cakes and holding family banquets. < P > These are the two practices in the north. In the south, sugar is added when frying tomatoes. It is not recommended to put other side dishes. To stir-fry a good tomato scrambled egg, only five ingredients are needed: tomatoes, eggs, chopped green onion and salt. The rest of the oil is completely redundant and interferes with the original taste

scrambled eggs with tomatoes

Ingredients:

Ingredients: 3 eggs, 1 tomato and 1 onion

Seasoning:

A: 1 tsp of chicken essence and 1/2 tsp of salt with fine sugar

B: 1 tsp of water starch

C:. Wash the onion and cut it into powder; Wash tomatoes and dice them.

2. Heat 2 tablespoons of oil in the pan, saute minced shallots, add egg juice and stir-fry until half cooked, add diced tomatoes and 2 tablespoons of water and stir-fry until the water is dry, then add material B to thicken, and sprinkle with material C to stir-fry evenly.

Scrambled eggs with tomatoes

Scrambled eggs with tomatoes are simple, but there is a lot of knowledge. It contains the knowledge of the universe, the world, life, being a man and so on, so we must carefully fry

1, wash the tomatoes and put them aside, and put the eggs on the plate (the plate for this dish)

2, put some salt in the eggs, just a little. Be sure to mix well with a spoon or chopsticks.

3. Heat the pan and drain the oil. (You must put a lot of oil, that is, all the oil used for this dish is here) Then heat the oil (it is best if the smoke is thick, but don't burn it)

4. Put the eggs on the plate into the pot, immediately take the pot down and stir it with a spoon. Because the oil is very heavy and hot, it is easy to burn the eggs into egg blossoms. At this time, put the eggs on the plate.

5. Chop the tomatoes, and the bigger the pieces, the better. Pour the excess oil in the eggs back into the pot (actually, there is not much, the pot surface is already full of oil at this time)

6. Heat it, put a little onion when the smoke just appears, and then put the tomatoes in immediately. At this time, it is necessary to boil tomatoes patiently, boil tomatoes into juice, and it is best to take out the wallet of tomatoes with chopsticks.

7. Put the eggs in the pot, mix them with the tomatoes slightly and serve them out.

a delicious scrambled egg with tomato is made.

Note: Never use shallots, use chopped shallots, but it's a pity that people in Hangzhou don't eat shallots.

If you like spicy food, you can put a little pepper in the oil before frying tomatoes. The taste is also very special

Eggs must be tender and tomatoes must be boiled into juice.

Although there are many ways to scramble eggs with tomatoes, I'll talk about the kind that tastes similar to that in the dining hall of Beijing Institute of Technology. I wonder if the landlord likes this kind: the eggs are soft and irregular in shape, and the tomatoes basically don't see big chunks, but become red and thick juice, and the yellow eggs are submerged in it, and the taste should be a little sweet.

Proportion of raw materials: three eggs+two medium-sized tomatoes

Appropriate amount of salt and sugar (according to the sweetness you like, if you are not sure, you can add less first, and then you feel that it is not enough)

The landlord didn't prepare white sugar, brown sugar is ok, and rock sugar melts slowly, which is not suitable for cooking.

Practice: cut the large tomatoes into hob blocks

the small tomatoes can be cut into four pieces

Preheat the wok and pour in the oil (a little more will make the eggs tender). When the oil is 7% hot, pour in the egg liquid, stir it with chopsticks a few times, and the eggs can be taken out of the wok as soon as they are formed.

add an appropriate amount of oil to the pot, heat it up a little, then add tomatoes and stir fry constantly, adding less.