4 eggs, 150 grams of tomatoes

Seasoning: 5 tablespoons of lard, appropriate amounts of salt and sugar, 2 tablespoons of water starch.

1. Wash the tomatoes, blanch them in boiling water, peel and stem them, and slice them into slices for later use.

2. Break the eggs into a bowl, add salt, water and starch, stir well with chopsticks and set aside.

3. Place the wok on medium heat, heat the lard, pour in the stirred egg liquid, stir-fry the eggs with a spatula after they swell, and scoop them out for later use.

4. Heat the remaining oil, stir-fry tomatoes, add sugar, add eggs and stir-fry, add appropriate amount of salt to adjust the saltiness, stir-fry well and serve.

Attachment: Adding water starch to eggs can make the eggs taste smoother.

[Method 2]

Ingredients: 2 tomatoes, 2 eggs

Seasoning: onions, ginger, salt, sugar, chicken essence

Method: first put the beaten eggs into the pot and stir-fry

Use the remaining oil from the scrambled eggs to stir-fry the green onions and ginger into the pot

Add the tomatoes and stir-fry until the soup is ready

Add fried eggs, salt and sugar to taste

Add chicken essence to taste when cooking

[Method 3]

Ingredients: 3 tomatoes 3 eggs (my experience is to put as many as you want) and one pepper

Ingredients: green onion, salt (I don’t like sugar), chicken essence

Method: beat the eggs evenly, add a little salt (special statement: do not add too much salt, otherwise you will be responsible for the consequences). Then pour the oil evenly into the pan. The oil temperature should not be too high (generally 60 to 70% hot is enough). For stir-frying I have an experience with eggs. I don’t know if everyone on earth knows this. In the past, I saw other people cook the scrambled eggs on one side and then flip them over to fry the other side, finally forming an egg pancake. But when I ate it, I found that the inside was very tender. But the outer skin is over-fried and very old. As for me, after pouring the eggs evenly into the oil pan, stir the eggs with a spatula until they solidify into egg chunks. Don't fry for too long, just as soon as they solidify. .In this way, the fried eggs are equally tender inside and outside.

Then, take out the fried eggs. Pour oil into the pot again, and wait until the oil temperature reaches 60 to 70%. Pour the chopped green onions, tomato chunks and shredded peppers into the pot and stir-fry. When the tomatoes are completely cooked and the soup comes out, add a little salt and then add the fried eggs just in advance into the pot and mix well. Ready to serve.

[Method 4]

Ingredients: 5 eggs, 150 grams of tomatoes, 50 grams of green beans, 6 tablespoons of vegetable oil, 1 teaspoon of salt, 2 tablespoons of sugar, MSG Just the right amount.

Method:

1. Wash the tomatoes, blanch them in boiling water, peel and remove the stems, cut into pieces and set aside; cook the green bean kernels in boiling water, remove and drain Keep the water aside.

2. Crack the eggs into a bowl, add a little salt, stir well with chopsticks and set aside.

3. Place the wok on a high fire, heat the oil, pour in the stirred egg liquid, stir fry until cooked, add tomatoes, green bean kernels, and finally add sugar, salt, and MSG, and mix well It's salty, stir well and serve.

When frying this dish, cook it quickly to keep the tomatoes crisp and tender

[Five Tips]

The first tip for frying eggs with tomatoes: General We use two eggs and two tomatoes of this 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.

The second biggest tip for tomato scrambled eggs: when beating eggs, we should pay attention to the method, "beat hard". When beating eggs, beat them harder for a while, gradually increase the speed, and use the tips of the chopsticks to Scrape down to the bottom of the bowl with each stroke. Make sure the chopsticks are immersed in the eggs as much as possible until every time the chopsticks move outside the mouth of the bowl, almost all the eggs jump out of the surface of the bowl. When you stop beating, the surface of the eggs Only when there is a lot of foam can the eggs be considered ready.

The third biggest tip for scrambled eggs with tomatoes: add more oil when scrambling eggs, 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. Before pouring the eggs, shake the oil pan so that the oil covers the bottom of the pot, so that the eggs will not stick. On the wall of the pot. Pour the eggs in large amounts along the edges of the oil and pot walls. Immediately after the eggs are put into the pot, use a spatula or chopsticks to quickly stir the eggs. This will allow all the eggs to absorb enough fat and be exposed to the high heat of the oil.

The fourth tip for fried tomatoes and eggs: 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.

The fifth tip for scrambled eggs with tomatoes: turn off the heat first, and add salt only when it is out of the pan. This is a secret technique for 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!