When tomatoes scrambled eggs, is the tomato first, or scrambled eggs first?

Tomatoes have the ability to clear heat and quench thirst, nourish yin and cool the blood, and produce fluids to quench thirst. Tomatoes eaten raw can replenish vitamin C. Cooked and consumed, the content of lycopene and other antioxidants contained in the tomato will rise significantly, play a role in reducing the risk of heart disease and anti-aging effect. Tomato scrambled eggs is the most commonly done home cooking, with its unique taste, rich in nutrients by everyone's favorite, today Xiao Dong will share a tomato scrambled eggs practice, delicious and delicious.

1, rich in vitamin C. Tomatoes are the main ingredient of tomato egg noodles, tomatoes are rich in vitamin C, with whitening, beauty effects. Tomato is a good choice for beauty-loving mothers.

2, rich in lycopene. Tomatoes are the main ingredient of tomato egg noodles, tomatoes are rich in lycopene, which has anti-cancer effects, such as prostate cancer, lung cancer and coronary heart disease. Generally speaking, the redder the tomato, the higher the lycopene content. In addition, when tomatoes are cooked, it is more favorable for the human body to absorb lycopene

Many people fry eggs directly and then add tomatoes. This is wrong. In fact, they first break the eggs, pour the right amount of cooking oil into the pan and heat it up, then pour the eggs in and scramble them, then fry the tomatoes. It also needs to heat oil in the wok, then pour the tomatoes cut into small pieces into the wok and sauté them until they become soft, then drink the soup.

After the tomato soup comes out, you can pour in the scrambled eggs ahead of time, scramble them well, add some salt to taste, and scramble them until they are done. A plate of nutritious tomato scrambled eggs can be ready. It is perfect for eating. I believe you can have an empty plate without too much on the table after frying.

Tomato Scrambled Eggs

First cut the top of the tomato with a cross cutter, scald it in boiling water, tear off the skin, and then cut it into pieces. Then scramble the eggs. The oil must be very hot when you fry the eggs. The eggs will expand quickly when poured in. In this way, the scrambled eggs are fluffy and delicious. Scrambled egg slices are scooped out first and set aside.

In the skillet, add a proper amount of oil, add the garlic slices and sauté, then pour in the tomatoes and quickly stir fry. Once the juice is released, pour in the eggs and stir fry well so that the eggs can absorb enough tomato juice. Then add cooking salt and white pepper to taste, add the right amount of boiling water and boil for about a minute. If you like tomato soup, you can put more water when you make it, but not too much, otherwise the flavor will be very light.