Although scrambled eggs with tomatoes is not a big dish, even the host is embarrassed to order it at a large banquet. But this 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 there is another important reason, that is, it is easier to do well than to do badly! ! Hehe,,,,,
I always think that the simpler the dishes, the more complicated they are. Your "scrambled eggs with tomatoes" reminds me of another dish, which is called "boiled cabbage". This is a classic Sichuan dish, which is made up of soup stock and ordinary cabbage, and there are not many auxiliary materials. 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 so, the eggs are not allowed to break.
Below, I will make a detailed systematic statement from the preparation of materials to how to fry:
One: One of the main points: simple ingredients:
1。 Two eggs (cook less, others won't have enough to eat, I'm afraid they won't remember your cooking, hehe! )
2。 Two medium-sized tomatoes will do.
Note: the ratio of eggs to tomatoes is the key. If there are fewer tomatoes, scrambled eggs will feel tasteless, greasy and dry. Too many tomatoes will be too sour and too much soup, and you can't enjoy 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 beat eggs;
The emphasis here is on beating eggs, not stirring them. The details are as follows: 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 conical, 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 also 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, and then the chopsticks can reach a new trajectory: it is still a cone, 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 half of the bowl is round and the other half is round. This is a real egg.
Note: Beat the eggs hard for a while and gradually speed up. The tip of chopsticks should be scraped to the bottom of the bowl every time, and 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 outside the bowl mouth, and there is a lot of foam on the surface of the eggs when they stop beating, which can be regarded as good egg beating.
Three: the third point:
It is best to use an iron wok with a round bottom and thick wall to sublimate the eggs in the oil pan, which not only can supplement iron, but more importantly, it has strong heat conduction ability along the wall of the pan, 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, pour in the eggs without hesitation.
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。 Oil should not be overheated, but it should be slightly hotter than ordinary fried meat.
3。 Don't pour the eggs in the center of the oil, but pour a lot of eggs 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 flow out continuously, so that all the eggs can absorb enough oil and suffer from the high heat of the oil. Wrong idea: you can put less oil. Whether an egg is tender or not depends on whether it contains saturated high-heat grease. As long as you practice according to the essentials introduced here, eggs can really absorb twice as much food oil.
The fourth point: the wonderful use of tomato juice:
When there is no oil or water in the pot and the eggs go bad, this is to pour the sliced tomatoes into the pot (you can wipe the bowl that beat the eggs before pouring) and stir them several times with a shovel. At this time, we must seize the time, 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 become small pieces of 2-3 cm, and mix them with tomatoes evenly.