Raw materials: half a large onion, two eggs.

Seasoning: a little salt, cooking oil, a little monosodium glutamate.

Methods:

1. Beat the eggs, add a little salt, chop the scallions into chopped scallions and set aside.

2. Put three tablespoons of oil in the pan, turn the heat to low and heat up, pour the scallions into the pan, be sure to keep the heat low, otherwise the scallions will easily get burnt. Stir fry 1 minute and a half or so over low heat, stir fry the aroma of the onion, this time you can pour in the egg mixture to medium-high heat, to be molded on one side, flip off the fire, use the residual heat to scramble the eggs.

Method two

Raw materials: a scallion, two eggs, a little shredded red pepper.

Seasoning: salt, oyster sauce, chicken essence.

Practice:

1, green onions, red pepper shredded, put a little salt in the eggs and beat them well;

2, the pan hot oil, pour into the egg, to be egg-forming sheng out of the standby;

3, the pan into the little oil, green onions poured into the high heat and quickly stir-frying a little discoloration;

4, pouring into the scrambled eggs, shredded red pepper, add a little oyster sauce fried a few times, then out of the pan can be.

Method three

Raw materials: a large onion, three eggs.

Seasoning: salt, peanut oil, chicken essence.

Methods:

1. Beat the eggs with a little water. Chop the green onion and set aside.

2, pour the chopped green onion into the egg mixture, slowly and evenly stirred

3, pan hot, pour a little oil, pour into the egg mixture, open to high heat evenly stir-fried.

4, put a little salt and chicken broth quickly stir fry.

5, with the egg was golden brown, out of the pan can be.

Method 4

Raw materials: two scallions, four eggs

Seasoning: salt, cooking oil, sesame oil.

Practice: 1: slice green onions on the diagonal, eggs beaten and stirred, will be a drop of sesame oil 1-2 drops, put a little salt and stir.

2: pan hot, pour a little oil, pour the egg mixture, open to high heat evenly stir-fried.

3: The eggs become golden brown, out of the pan.

4: When the pan is hot, pour in a little oil, add a pinch of salt, add the sliced green onions and stir-fry evenly over high heat.

5: green onion color, pour the eggs, stir fry, out of the pan can be.

1. Generally we use two eggs with two tomatoes of the same size. The ratio of eggs and tomatoes is very critical, if the tomatoes are less, scrambled eggs will feel like a 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.

2. When beating eggs we have to pay attention to the method: when beating eggs, to force more beat for a while, to gradually increase the speed, the tip of the chopsticks should be scraped to the bottom of the bowl every time, to let the chopsticks as much as possible immersed in the eggs, until each time the chopsticks in the bowl mouth outside the movement, almost all the eggs have jumped out of the bowl plane, and stop beating the eggs when the eggs have a large number of bubbles on the surface of the eggs, which can only be counted as the eggs beat well.

3. Frying eggs with oil should be moderate and the oil should be hot. Wait until the oil is hot and then pour

eggs into the pan, so that the egg liquid can quickly expand when it is hot, before pouring the eggs, the frying pan shook, so that the oil is perfumed to the bottom of the pan, so that the eggs do not stick to the walls of the pan. Pour the eggs in large quantities along the edges of the oil and the walls of the pan. Toss the eggs quickly with a spatula or chopsticks as soon as they are in the pan so that they turn into bite-sized pieces.

Scrambled Eggs with Tomatoes

4. When frying tomatoes we can add some sugar. This can neutralize the acidity of tomatoes and taste better. And to take advantage of the moisturizing of tomato juice, when cutting tomatoes, try to cut into pieces the size of an orange petal, so as to get more juice.

5. tomatoes if fried with skin, thick skin will naturally reduce the taste of the dish, you can fry tomatoes before doing a little simple peeling treatment, just wash the top of the tomatoes, open knife, put into the pot with boiling water, the skin immediately open, it is easy to peel off, so that not only the flavor of the fried, even the texture has become better.

6. Eggs often stick to the bowl, do not rush to use chopsticks to stir the eggs into the bowl, if stirred and not immediately put into the pan to fry then the eggs will stick to the bowl, that layer will be wasted. We can take the chopsticks to stir the eggs when they are going to be in the pan, so that the eggs will not stick to the bowl when they are put directly into the pan after stirring.

Scrambled eggs with tomatoes

PS: Eggs are often accidentally scrambled, and if you put less oil will stick to the pan, we can put a small amount of water into the freshly beaten eggs, to be stirred and then put into the pan, you can ensure that the eggs are scrambled out of the fresh and tender, and in addition to some water in the pot will not be so easy to stick to the pan.

7. pan into the right amount (scrambled eggs, oil put how much is very critical, the experience is equivalent to 2/3 of the egg liquid) of oil, and so the oil is hot, pour the egg liquid, pay attention to this time, the egg liquid will naturally solidify, do not move, wait until the egg liquid are solidified (be careful of the oil is dry), with the spatula (also known as a frying spoon) from the edge of the egg into the egg gently, the egg will be turned, fry a little, wait until both sides of the color of the eggs, and so on, and so on. Fry a little, and so the color of both sides of the color of the golden color, the eggs from the pan to take out (you can not take, but wait for the skilled later say it), this time there should be some oil inside the pan, turn the tomatoes into the tomatoes, stir-fry a few times, due to the tomatoes contain a lot of water, there will be precipitation of water, this time the scrambled eggs into it, add a little salt, stir-fry for a few times, sprinkle with chopped green onions, you can be out of the pot.