Scrambled eggs with tomatoes

A few days ago, on Mr. Liang Zigeng ’s Weibo, he saw a plate of scrambled eggs with tomatoes he had eaten in Shigatse. He said that it was the best scrambled eggs with tomatoes he had eaten in China for 11 years. , "Water and milk blend together and taste each other". There is no extra soup in the plate, the eggs are a bit burnt, and the tomatoes can boil oil. At first glance, this is exactly my ideal plate of "chest persimmon scrambled eggs"! The master is indeed a master. Now, when ordinary people go out to order, who would call a "scrambled eggs with tomatoes"? But how can this home-cooked meal be delicious? These have become the must-talk topics like "salted rice dumplings or sweet rice dumplings" and "bean brain can not put sugar". In fact, I do n’t think it ’s important to put sugar or not. It ’s nothing more than to suggest the sweet and sour taste of tomatoes. Inject it into the eggs. The key is not to make too much soup, otherwise the taste will sink to the bottom of the plate. In a ** class in China many years ago, the teacher said that he made tomato scrambled eggs. Said it was a dinner at the house of a friend of his cook the night before, and he made a big table dish. He contributed a scrambled egg with tomatoes. The eggs were scattered and spread into cakes. They were taken out and cut into pieces with a knife. Stir-fry, then stir-fry the tomatoes, re-enter the eggs, seasoning … This dish became the first to be swept away on the table. As a foodie, I ca n’t remember what I was talking about in that class. After so many years, the recipe for the scrambled eggs of this tomato is still fresh in my memory. After that, all the recipes for this dish will follow this process.

A few days ago, on Mr. Liang Zigeng ’s Weibo, he saw a plate of scrambled eggs with tomatoes he had eaten in Shigatse. He said that it was the best scrambled eggs with tomatoes he had eaten in China for 11 years. , "Water and milk blend together and taste each other". There is no extra soup in the plate, the eggs are a bit burnt, and the tomatoes can boil oil. At first glance, this is exactly my ideal plate of "chest persimmon scrambled eggs"! The master is indeed a master. Now, when ordinary people go out to order, who would call a "scrambled eggs with tomatoes"? But how can this home-cooked meal be delicious? These have become the must-talk topics like "salted rice dumplings or sweet rice dumplings" and "bean brain can not put sugar". In fact, I do n’t think it ’s important to put sugar or not. It ’s nothing more than to suggest the sweet and sour taste of tomatoes. Inject it into the eggs. The key is not to make too much soup, otherwise the taste will sink to the bottom of the plate. In a ** class in China many years ago, the teacher said that he made tomato scrambled eggs. Said it was a dinner at the house of a friend of his cook the night before, and he made a big table dish. He contributed a scrambled egg with tomatoes. The eggs were scattered and spread into cakes. They were taken out and cut into pieces with a knife. Stir-fry, then stir-fry the tomatoes, re-enter the eggs, seasoning … This dish became the first to be swept away on the table. As a foodie, I ca n’t remember what I was talking about in that class. After so many years, the recipe for the scrambled eggs of this tomato is still fresh in my memory. After that, all the recipes for this dish will follow this process.

Material

tomato 4
egg 3
garlic 4, 5 petals
White sugar A teaspoon
salt
Chives

After washing the tomatoes, dry them, cut them into pieces, break up the eggs and make bubbles. Minced garlic.

Scrambled eggs with tomatoes Step 1

In a hot pot, pour the eggs after the oil temperature rises. After the eggs are soaked, turn them over. At this time, one side has been fried to golden brown, and then wait for the bubbles to be chopped.

Scrambled eggs with tomatoes Step 2

Put oil in the pan and pour the minced garlic. When the minced garlic is golden brown, pour the cut tomato pieces, stir fry quickly, fry the tomatoes out of red oil, add a teaspoon of white sugar, stir fry evenly. When the soup starts to thicken, pour in the fried egg pieces and stir well. Sprinkle with salt to taste, sprinkle with chopped green onion before embellishment.

The practice of scrambled eggs with tomatoes Step 3

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