Scrambled eggs with tomatoes are very common home cooking, and almost everyone can cook them. Scrambled eggs should not be directly fried with tomatoes, but with Pleurotus eryngii. The seasoning is fresh, simple, automatic and faster!

Let's see how this dish is cooked!

Materials:

Tomatoes, eggs, Pleurotus eryngii, shallots, garlic, salt and oil.

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Exercise:

Wash tomatoes, remove pedicels and cut into small pieces. If you don't like tomato skin, you can also make a cross knife on the surface of the tomato, then scald the tomato with hot water, tear off the tomato skin and cut it into small pieces.

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Wash Pleurotus eryngii and cut into small pieces. Cut the onion into small pieces.

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Beat the eggs into a bowl and add salt to break up.

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Pour the water into the pot, bring the water to a boil, then add the white mushrooms and blanch. Blanch Pleurotus eryngii until it changes color, and then take it out.

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Pour oil into the pan, heat it, pour in the egg liquid, stir it with a shovel, and take it out of the pan after all the eggs are solidified.

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Add a little more oil to the pot, add tomatoes and stir-fry to get juice.

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Pour the blanched Pleurotus eryngii, stir-fry evenly and season with salt.

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Finally, pour the eggs into the pot and stir well. Sprinkle with chopped green onion, stir well and serve. This delicious scrambled egg with tomato is ready.