Introduction: There are many tips for making scrambled eggs with tomatoes. Remember two points to make a good sour and sweet appetizer. You will not get tired of eating it five times a week

It has entered the second volt, and the weather will get worse. Hot, during this period, we don’t have to spend a lot of time cooking every day, we can make some simple and quick meals, so that it won’t be too hard to cook, otherwise it will be too hot to stay in the kitchen all the time. And it’s hard to have a good appetite in the dog days of summer, so you should try to make some appetizers, such as scrambled eggs with tomatoes, which are very good, sweet and sour appetizers, pour them on rice or noodles, and they taste very good.

Scrambled eggs with tomatoes are very common, but not everyone can make them well. There are many people around me who always cannot make them well. After they are made, they either only have a sour taste, or are dry and without juice, or The eggs were neither tender nor fragrant, in short they just didn’t taste good.

Although this dish is very common, in fact, if you want to make it well, you need to master some tricks. For example, how to prevent the sourness from being too strong? How to make eggs tender and fragrant?

There are many tips for making scrambled eggs with tomatoes. Remember two points to prepare a sweet and sour appetizer. You will not get tired of eating it five times a week! Since I learned how to do it correctly, I often cook it. Especially during this time, when I don’t want to cook after I get home at noon, I often make scrambled eggs with tomatoes. It can be easily done in ten minutes at most, and it still tastes delicious. It’s very good. You can also Try it.

Now let me share with you how to make scrambled eggs with tomatoes and some tips. Come and take a look.

Steps to make scrambled eggs with tomatoes:

Prepare a few tomatoes, clean the surface, cut them in half and remove the hard parts, then cut the tomatoes into small pieces, and then cut them into small pieces. Set aside for later use. Cut into smaller pieces with more juice and a slightly different texture. Cut into larger pieces with less juice and a better texture. It’s a big difference. Cut into pieces according to your preference.

Break a few eggs into a bowl, add a little bit of salt and a few drops of white vinegar, and mix thoroughly so that the egg whites cannot be seen as much as possible.

Take a green onion, clean it and chop it into small pieces for later use. If you don’t like it, you don’t have to use the green onion. In addition, the commonly used ginger and garlic cannot be used as they are not suitable for this dish.

Heat the wok, pour cooking oil into the wok. After the oil temperature rises, pour in the egg liquid. After it swells quickly, turn the eggs over. Once both sides change color slightly, scoop them out. Do not overcook them. Fry, otherwise it will be too stale.

Add a little oil to the pot. If too much oil is poured when frying the eggs, then no more oil will be added at this time. After the pot is hot, add the chopped green onion.

After the green onions are fragrant, add the tomato cubes and stir-fry a few times quickly, then sprinkle a little salt and stir-fry. After a few times of stir-frying, you can obviously see the soup coming out.

If you want the soup to be richer and you want to soak the rice, you can add a little more water.

Finally, pour in the eggs, stir-fry evenly, and add a little salt. If you have a light taste, you don’t need to add more salt. Add a little sugar and chicken essence to enhance the freshness and neutralize the sour taste.

After a few more stir-fries, this scrambled egg with tomatoes is ready. It is sweet and sour and appetizing, and is perfect with rice.

There are many tips for making scrambled eggs with tomatoes. Remember two points:

First, when beating the egg liquid, remember to add a little salt and white vinegar to the egg liquid. This substance can remove fishy smell and increase aroma, making it taste delicious after frying.

Second point, when adding the final seasoning, in addition to adding salt, you also need to add a little sugar. This can neutralize the sourness of the tomatoes and make the dish taste sweet and sour, making it more delicious. Not so sour.

In addition, when frying eggs, pay attention to the method. Be sure to heat the oil first, and then pour in the egg liquid, so that the eggs can expand quickly, become cooked quickly, and become very tender, and do not fry them too much. If the eggs have been fried for a long time, they will definitely taste very bad and taste very old.

In order to make this dish well, it is also important to select good tomatoes. If the tomatoes are not selected well, they will not only have a poor taste but also be very sour, which will directly affect the final product.

Remember when choosing tomatoes, look for tomatoes that are redder, soft to the touch, and round and plump in shape. These tomatoes are more delicious when fried, have a light sour taste, are soft and juicy, and are juicy.