Although scrambled eggs with tomatoes are not a big dish, even the host is embarrassed to order this dish at a large banquet. But it is really a delicious dish, refreshing, appetizing and nutritious!
"Scrambled eggs with tomatoes" became popular in China in 1970s.
Scrambled eggs with tomatoes are popular because they taste good, and another important reason is that it is easier to do well than to do badly! ! Hehe,,,,,
I always think that the simpler the dish, the more complicated it is. Your "scrambled eggs with tomatoes" reminds me of another dish called "boiled cabbage". This is a classic Sichuan dish, with clear soup and ordinary cabbage, without too many accessories. However, it is this dish that has become the representative dish of Sichuan cuisine! !
So, the simpler, the more complicated! ! Hmm. How interesting
The topic is too far from the point. Let's talk about scrambled eggs with tomatoes.
You are right about scrambled eggs with tomatoes! ! That's an order. When doing this, eggs are not allowed to be broken.
Below, I will make a detailed systematic statement from preparing materials to how to fry:
One: One of the main points: the ingredients are simple:
1。 Two eggs (cooked less, others don't have enough to eat, not afraid that they won't remember your cooking, hehe! )
2。 Two medium-sized tomatoes will do.
Note: the ratio of eggs to tomatoes is the key. Without tomatoes, scrambled eggs will feel tasteless, greasy and dry. Eating too many tomatoes will be too sour, and drinking too much soup will make it impossible to eat scrambled eggs. Good raw material collocation is not only the basis of delicious food, but also the guarantee of balanced nutrition.
Two: the second point: how to fight eggs;
The emphasis here is on beating eggs, not stirring them. The details are as follows: after breaking the shell (if you can't break the egg skillfully and don't know the detailed essentials, please be sure to consult the relevant parties first. ) Pour into a bowl and stir the eggs quickly with a pair of chopsticks. At this time, the movement track of chopsticks is a cone, with the cone top right above the bowl mouth and the cone bottom completely in the bowl and parallel to the plane of the bowl mouth. Gradually, the egg white and yolk of the egg are integrated, and the texture and color are different. At this time, the fingers and wrists holding the chopsticks should gradually adjust their angles to make the chopsticks parallel to the bowl mouth as much as possible. At this time, the chopsticks can reach a new trajectory: it is still a cone, and the cone is on the side of the bowl, just on the extension plane of the bowl mouth. The cone bottom is a garden perpendicular to the bowl mouth, and there is a semicircle and another semicircle in the bowl. This is a real egg.
Note: Beat the eggs hard for a while and gradually speed up. Every time the tip of chopsticks should be scraped to the bottom of the bowl, the chopsticks should be immersed in the eggs as much as possible until almost all the eggs jump out of the plane of the bowl mouth every time the chopsticks move out of the bowl mouth, and there is a lot of foam on the surface of the eggs when they stop beating.
Three: the third point:
It is best to use an iron frying pan with a round bottom and thick wall to sublimate the eggs in the oil pan, which can not only supplement iron, but also have strong heat conduction ability along the pan wall, so that the pan can be heated evenly.
Pour as much edible vegetable oil as eggs into the pot (never use animal oil, which is not only high in cholesterol, but also greasy when the food is a little cold). When the vegetable oil is so hot that it seems to smoke, don't hesitate to pour the eggs in.
note:
1。 Before pouring the eggs, shake the oil pan and let the oil cover the bottom of the pan, so that the eggs will not stick to the wall of the pan and burn.
2。 Don't overheat the oil, but it's a little hotter than ordinary fried meat.
3。 Don't pour the eggs in the center of the oil, but pour them in large quantities along the edge of the oil and the wall of the pot.
4。 Immediately after the eggs are put into the pot, the eggs are quickly stirred with a shovel or chopsticks, so that the liquid eggs wrapped in the formed fried egg blocks can flow out continuously, so that all the eggs can absorb enough oil and avoid the high heat of the oil. Wrong idea: you can put less oil. Whether an egg is tender or not depends on whether it is saturated with high-fat oil. As long as you practice according to the essentials introduced here, eggs can really absorb twice as much cooking oil.
Four: point four: the wonderful use of tomato juice water:
When there is no oil or water in the pot and the eggs go bad, this is to pour the cut tomatoes into the pot (you can wipe the egg bowl before pouring) and stir it with a shovel several times. At this time, it is important to seize the time to pound the eggs into small pieces with a shovel as much as possible, pound them several times, stir them several times, and repeat several rounds until the eggs have become 2-3 cm pieces and are evenly mixed with tomatoes.