Scrambled eggs with tomatoes, also known as scrambled eggs with tomatoes, is a common popular dish in many ordinary people's homes. The cooking method is simple and easy to learn, and the nutrition is reasonable. Both rich in vitamins and contains a moderate amount of protein. Bright color, refreshing and appetizing, it has become one of the most representative and classic cuisines in Chinese cuisine. Its nutritional value is rich, with the characteristics of complementary nutrients as well as bodybuilding and anti-aging effect. So the simplest tomato scrambled eggs, how to do not so sour? In this article, we will briefly share the knowledge in this regard:

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 to eat will feel the lack of flavor, greasy, dry; tomatoes more will be too sour, too much soup, can not enjoy eating scrambled eggs. A good mix of ingredients is not only the basis of deliciousness, but also a guarantee of balanced nutrition.

Scrambled eggs when adding oil should be moderate, the oil should be hot. To pour the same amount of oil as the eggs in the pan, wait for the oil to heat up and then pour the eggs into the pan, so that the egg liquid can quickly expand in the presence of heat, before pouring the eggs, shake the frying pan a little bit, so that the oil is full of the bottom of the pan, so that the eggs will 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.

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. Turning off the heat first and adding salt at the end when you remove the eggs from the pan is a secret ingredient in scrambled eggs with tomatoes. You'll find that when you bring the dish to the table, the tomatoes have released just enough, just the right amount of fresh juice with pure flavor.

Tomatoes if fried with skin, thick skin will naturally reduce the taste of the dish, you can fry tomatoes before doing a simple peeling process, just wash the top of the tomatoes, open knife, put into the pan with boiling water, the skin immediately open, it's easy to peel off, so that not only the flavor of the frying out of the flavor is not reduced, and even the texture has become more good. Eggs often stick to the bowl, do not be in a hurry to use chopsticks to stir the eggs into the bowl, if you stir and not immediately put into the wok to scramble then the eggs will stick to the bowl, the 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.