Scrambled eggs with tomatoes

Scrambled eggs with tomatoes, also known as scrambled eggs with tomatoes, is a common popular dish in many families. The cooking method is simple and easy to learn, and the nutritional combination is reasonable. Bright, 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.

Chinese name

Tomato scrambled eggs

Foreign name

stirred egg and tomato

Classification

Home cooking, ordinary type

Taste

Sour, sweet and slightly salty

Main ingredients

Eggs (150g), Tomatoes (2), cooking oil, salt (3g), water (a little), light soy sauce, MSG, chopped green onion (10g), sugar (a little)

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Nutritional ingredients, preparation tips, nutritional value, dietary taboos, cooking tips

***4 photos

Fried eggs with tomatoes

Dishes Features

Bright color, sweet and sour taste, smooth texture, rich color and fragrance, increasing appetite.

Nutritional content

Energy 525.3 kcal

Vitamin B 60.15 mg

Protein 28.88 g

Fat 48.07 g

Calcium 127.58 mg

Cholesterol 1170 mg

Dietary fiber 4.75 g

Folic acid 240.6 mg

Potassium 756.81 mg

Zinc 2.76 mg

Manganese 0.32 mg

Vitamin C 35.00 mg

Preparation tips

1. Generally we use 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.

2. When beating eggs, we should pay attention to the method: When beating eggs, beat harder for a while, gradually increase the speed, the tip of the chopsticks should scrape the bottom of the bowl with each stroke, and the chopsticks should be used as much as possible. Dip in the eggs until almost all the eggs jump out of the bowl every time the chopsticks are moved outside the mouth of the bowl. When you stop beating, there is a lot of foam on the surface of the eggs. This means the eggs are beaten well.

3. When frying eggs, add moderate oil and the oil should be hot. Pour the same amount of oil as the eggs into the pot, wait until the oil is hot, and then pour the eggs into the pot. Before pouring the eggs, shake the oil pot so that the oil covers the bottom of the pot. This will prevent the eggs from sticking to the sides of the pot. Pour the eggs in large amounts along the edges of the oil and pot walls. As soon as the eggs are put into the pot, stir-fry them quickly with a spatula or chopsticks.

4. 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.