Scrambled eggs with tomatoes is a very common home-cooked dish, which can be eaten in street cafes and hotel lobbies. It is a dish that both men, women and children in the north and south like. Scrambled eggs with tomatoes eat the sweet and sour taste of tomatoes and the delicious taste of eggs. In addition to the most basic seasoning, there is no need to put garlic cloves, chopped green onion, coriander and other heavy-flavored seasonings, so as not to cover up the taste of tomatoes themselves.
How to make scrambled eggs with tomatoes: 1. Wash the tomatoes, put the cross knife at the top into a bowl, scald them in boiling water for about half a minute, peel them and chop them up.
2. Wash the eggs and put them in a bowl. Add half a spoonful of salt and crush them with chopsticks.
3. Put two spoonfuls of oil after the pot is hot. After the oil is hot, pour the egg liquid into the pot, stir it with chopsticks and take it out.
4. Pour the cut tomatoes into the pot, stir-fry for a while, then pour 1 tablespoon of salt into the pot, stir-fry with a shovel, and press down the tomatoes. When you see that the tomatoes are out of soup, add a spoonful of tomato sauce and half a bowl of hot water, and simmer slowly over medium heat until the soup is thick.
5. Pour scrambled eggs into the pot, add half a spoonful of fresh soy sauce, stir fry evenly, and then turn off the fire and serve. Rich tomato soup wrapped in soft eggs and served with a bowl of rice will not be rejected by any picky eater.
Tips for eating food: 1, peeled tomatoes are easier to make soup and taste better.
2, put salt when frying tomatoes, tomatoes are more likely to soften out of soup.
The present tomato varieties taste a little sour. You can put some sugar or ketchup when frying, which will taste better.