Scrambled eggs with tomatoes

1, prepare the main ingredients.

2, the tomatoes will be washed after the upper part of the cross, scalded with boiling water, peeled.

3, the peeled tomatoes, remove the tip and cut the hobnail pieces.

4, egg beaten, egg beaten, put a little salt, cooking wine, a tablespoon of water, deodorization.

5, the pan on high heat, wait until the oil is slightly smoking, under the egg spread.

6, the coagulation of the egg, as far as possible with a spatula pounded into small pieces, served.

7. Heat the oil in the pan over medium heat, add the tomato pieces and sauté until the tomatoes are soft and juicy.

8, put in the scrambled eggs.

9, add salt, sugar, stir fry for a moment, mix evenly.

Scrambled Eggs with Tomatoes Practice 1

1, tomatoes cut into pieces and spare.

2, three beaten eggs.

3, hot oil in the pan pour eggs into the fried.

4, scrambled eggs loaded spare.

5, the pan and pour a little oil, put a few garlic rice and tomatoes into the pan.

6, add salt to the tomatoes.

7. Add some sugar.

8, the previous scrambled eggs into the pan.

9, the eggs and tomatoes stir-fried evenly.

10, sprinkle with chopped green onion.

Scrambled Eggs with Tomatoes Practice 2

1, add a little salt and beat the eggs.

2, tomatoes cleaned and cut into pieces.

3, green onion cut scallions, green onion white alone to stay out.

4, hot pan hot oil, pour in the eggs a little shaped to add the white onion, stir fry a few times with a spatula and cut into pieces on the plate for use.

5, leave the bottom oil in the pan, pour in the tomato pieces and add a spoonful of salt, stir-fry over medium-low heat until the tomatoes become soft and juicy.

6, pour in the eggs, add a little sugar and chopped scallions and stir fry evenly.

Scrambled Eggs with Tomatoes Practice 3

1, the eggs shell knocked into a bowl, add 1 - 2 tablespoons of starch water, a few drops of cooking wine, the egg whisked evenly; frying pan is hot and slippery oil poured, and once again, the oil is hot, the next egg liquid with chopsticks and quickly stirred into the egg pieces, the eggs scrambled until the seventh maturity of the pan.

2, after washing the tomatoes, remove the tip slices, with the residual oil in the pan, the tomato pieces of the pan stir fry a few times, in turn, seasoned with sugar, salt, tomato sauce, stir fry until the tomato juice oozing; cut tomatoes do not flow juice, tips a learn you will!

3, winter will be the egg back to the pot and tomato blocks stir fry evenly, pour a little soy sauce seasoning.

4, will start the pan sprinkled with small onions before the end of the pocket fried two, out of the fire plate.

The origin of scrambled eggs with tomatoes

The official name of the tomato is tomato (Lycopersicon esculentum). Native to South America, Peru, Ecuador and other places in the Andes Mountains, there are still original wild species, and then spread to Mexico, domesticated into cultivated species. 16th century, by the Spanish and Portuguese traders from Central and South America to Europe, and then from Europe to North America and Asia. The first to its bright red fruit as a garden ornamental, and then gradually eat. World tomato production in the United States for the highest; the Soviet Union's cultivation area is the largest; China, Japan, Egypt, Mexico and Italy, Spain countries are mass production.