Home-cooked tomato scrambled eggs practice 1
Ingredients: 3 eggs and 2 tomatoes.
Seasoning: half a teaspoon of salt, half a teaspoon of pepper, scrambled eggs with tomatoes.
Practice:
1. Cut the tomatoes in half, dig out the seeds, and then cut them into cubes; The eggs are broken up.
2. Heat the oil pan, pour 2 tablespoons of oil, first add diced tomatoes and stir-fry for a while, then pour the egg liquid until it solidifies, stir-fry and mix well. Add seasoning and stir-fry.
Method 2 of scrambled eggs with home-cooked tomatoes
Ingredients: 2-3 ripe tomatoes, 2-3 eggs, pepper, garlic and green onions;
Seasoning: a little salt, sugar, cooking oil and cooking wine; scrambled eggs with tomatoes
Practice:
1. Tomatoes are pedicled, cut into thick slices, and cut thoroughly. Tomatoes flow easily, and the skin can be turned down and the cross section can be turned up, so it is much easier to cut under the knife.
2. Break the eggs and cut the chopped green onion and garlic slices for later use.
3. Heat the pot, add the eggs, stir-fry them over high heat, and the eggs will swell immediately when they go in. Stir-fry the eggs until they are older, and the surface is golden yellow, and put them out for use.
4. Add a small amount of oil, add pepper, fry until black, take out, add chopped green onion and garlic slices, stir-fry until fragrant, add tomatoes, stir-fry a few times, add a little cooking wine and a little salt, so that the tomatoes will drain water, and stir-fry until the skins of tomatoes are detached. When the soup is thick, add a little sugar, enough seasoning salt and eggs. Stir-fry for a while and drop a few drops of sesame oil to serve. Garnish with coriander or chives. Speaking of the skins of tomatoes, why not peel them off and fry them? That would really become ketchup, so it's better to wear the skins. This is the imperfection in perfection.