Scrambled eggs with tomatoes is a common popular dish in many ordinary people's families. The cooking method is simple and easy to learn, and the nutritional combination is reasonable. It is rich in vitamins and contains a moderate amount of protein. Brightly colored, refreshing and appetizing, it has become one of the most representative and classic delicacies in Chinese cuisine. It is rich in nutritional value, has the characteristics of complementary nutrients and has bodybuilding and anti-aging effects. So what’s the best way to make the super fragrant tomato scrambled eggs mixed with rice? This article will briefly share some tips in this regard:

First prepare two eggs and two tomatoes of the same size. The ratio of eggs to tomatoes is critical. If there are too few tomatoes, the scrambled eggs will taste insufficient, greasy, and dry. If there are too many tomatoes, the scrambled eggs will be too sour and soupy, and you will not be able to enjoy the scrambled eggs. A good combination of raw materials is not only the basis of delicious food, but also the guarantee of balanced nutrition. Then beat the eggs. When beating the eggs, beat them harder for a while, gradually increase the speed, and scrape the tip of the chopsticks to the bottom of the bowl with each stroke. Let the chopsticks be immersed in the eggs as much as possible until the chopsticks are outside the mouth of the bowl every time. During the movement, almost all the eggs will jump out of the surface of the bowl, and when you stop beating, there will be a lot of foam on the surface of the eggs. This means the eggs are beaten well.

When frying eggs, add moderate oil and the oil should be hot. Pour the same amount of oil into the pot as the eggs. Wait until the oil is hot before pouring the eggs into the pot. This will allow the egg liquid to expand quickly when heated. Before pouring the eggs, shake the oil pan to allow the oil to fully coat. bottom of the pot so that the eggs don't stick to the sides of the pot. Pour the eggs in large amounts along the edges of the oil and pot walls. After the eggs are put into the pot, stir them quickly with a spatula or chopsticks so that the eggs will turn into small pieces. We can add some sugar when frying tomatoes. This can neutralize the sourness of tomatoes and give them a better taste. And we must take advantage of the moisture of tomato juice. When cutting tomatoes, try to cut them into pieces the size of orange wedges, so that you can get more juice. Turn off the heat first, and add salt when you take it out of the pan. This is a secret for making scrambled eggs with tomatoes. You will find that when you bring the dish to the table, the tomatoes have just released enough fresh juices with just the right amount of pure flavor. Put an appropriate amount of oil into the pot. When the oil is hot, pour in the egg liquid. Note that the egg liquid will solidify naturally at this time. Do not move it. When the egg liquid has solidified, use a rice spatula to gently lift the egg from the edge of the egg. Enter gently, turn the eggs over, and fry them. When both sides turn golden, take the eggs out of the pot. There should be some oil in the pot at this time. Flip the tomatoes in and stir-fry a few times. Since tomatoes contain a lot of water, water will analyze out. At this time, put the scrambled eggs in, add a little salt, stir-fry a few times, sprinkle with chopped green onion, and it is ready to serve.