Tip 1: Eggs and tomatoes should be matched.

Generally we use two eggs with two tomatoes of the same size. The ratio of eggs and tomatoes is very important, if the tomatoes are less, scrambled eggs to eat can feel the lack of flavor, greasy, dry; tomatoes can be too acidic, too much soup, can not enjoy eating scrambled eggs.

Tip 2: hit the eggs hard.

There is a way to beat the eggs, to beat more forcefully, gradually increase the speed, the tip of the chopsticks to scrape the bottom of the bowl every time, to let the chopsticks as much as possible immersed in the eggs, to each time the chopsticks in the bowl outside the mouth of the movement, almost all of the eggs have jumped out of the bowl plane, and stop beating the eggs when the surface of the eggs have a lot of foam, which can be counted on the eggs beaten well.

Tip 3: Add a small amount of water to the freshly beaten eggs.

Eggs are often not careful to scramble old, and if you put less oil is also very easy to stick to the pan. This time we can just beat the eggs in a small amount of water, to be stirred into the pan, you can ensure that the eggs fried out is tender, there is some water in the pan will not be so easy to stick.

Tip four: scrambled eggs should be more oil, the oil should be hot.

To pour as much oil as eggs in the wok, wait for the oil to heat up and then pour the eggs into the wok, before pouring the eggs, shake the wok a little bit to let the oil coat the bottom of the wok, so that the eggs won't stick to the wall of the wok. Pour the eggs in the oil and along the edges of the pan walls. Stir the eggs quickly with a spatula or chopsticks as soon as they are in the pan, so that all of the eggs are absorbed and exposed to the high heat of the oil.

Tip 5: you can add a little sugar when frying tomatoes.

Some people like to do it with some water in, in fact, the water in the tomatoes is completely enough, no need to put water. Also, the quality of tomatoes is not good nowadays, fried dishes are not sweet and some bitter flavor, out of the pan when you can put some sugar in moderation. This can neutralize the acidity of tomatoes, taste better. And to take advantage of the moisturizing of tomato juice, when cutting tomatoes, try to cut into orange petal chunks, so that you can get very much juice.

Tip 6: add salt only when the last out of the pot.

Turning off the heat first and adding salt only when it comes out of the pan at the end is exactly one of the tricks of scrambled eggs with tomatoes. This way you'll find that the tomatoes just release just the right amount of fresh juice with pure flavor when you bring the dish to the table.

Tip 7: No need to put chicken essence or MSG.

Scrambled eggs with tomatoes is to eat a "fresh" word, and scrambled eggs with tomatoes on the formation of the fresh flavor of the substance precipitation, do not need to put fresh MSG or chicken essence. This is also the reason why you don't put onion, ginger and garlic in this dish.

Tip 8: remove the tomato skin method

Tomatoes if fried with skin, thick nature will reduce the appetite of diners, you can fry tomatoes before doing a simple peeling process, just wash the tomatoes with boiling water, the skin immediately opened, it is easy to peel off, so that not only the flavor of the frying is not reduced, and even the texture has become more good.