Scrambled Eggs with TomatoesParents' comments are that it is quick and easy to make, tasty and nutritious.
Tomato scrambled eggs is a home-cooked dish, the raw materials are simple and easy to get, first of all, the eggs beaten, add the right amount of salt and mix evenly spare. Tomatoes washed, cut into small pieces spare. Heat the pan and cool the oil, when the oil is hot, pour in the egg mixture, fry over low heat until golden brown on both sides and then fish out for use. Add the tomatoes and sauté until softened.
Cut the fried eggs into small pieces and add them to the tomatoes, stirring well. Season with salt and sprinkle with chopped green onion. This dish has a good color and flavor, the eggs fried crispy, sweet and sour tomatoes, both with very tasty. In addition, tomatoes and eggs are rich in nutrients, this dish also has a certain nutritional value.
Precautions for making tomato scrambled eggs
1, the choice of tomatoes: choose ripe, bright red, smooth surface tomatoes, slightly hard texture, good taste, do not choose overripe or spoiled tomatoes.
2, the choice of eggs: choose fresh, no odor, eggshell intact eggs, avoid choosing eggs with cracked shell or odor.
3, the treatment of tomatoes: cut tomatoes into small pieces, remove the tip and peel of tomatoes, so as not to affect the taste, cut tomatoes can be salted with a small amount of salt to increase the fresh flavor of tomatoes.
4, the treatment of eggs: the eggs beaten, you can add a small amount of salt, sugar, pepper and other seasonings, mix well to increase the taste.
5, cooking order: first tomatoes fried until juiced, then add the beaten eggs, stir fry evenly, avoid scrambled eggs too long, affecting the taste.