Scrambled eggs with tomatoes

Overview

Almost everyone can make scrambled eggs with tomatoes, and only you know how it tastes. Many times it is the same dish, with the same cooking method and the same ingredients, but the taste and texture are completely different. Heat is the soul of cooking. Only when the heat is well controlled, the colors are well matched, and the seasonings are placed appropriately can a good dish be produced. The little details that we often overlook when cooking are often the magic weapon for surprising success. [Scrambled Eggs with Tomatoes] The ratio of eggs to tomatoes is key. If there are too few tomatoes, the scrambled eggs will taste insufficient, greasy, and dry. If there are too many tomatoes, the scrambled eggs will be too sour and soupy, and you will not be able to enjoy the scrambled eggs. A good combination of raw materials is not only the basis of delicious food, but also the guarantee of balanced nutrition.

Tags

• hot dishes
• egg
• sugar
• ketchup
• salt
• tomatoes

Ingredients

Steps

1. 1 Ingredients: One large tomato, three eggs.

   

2. 2 Slice tomatoes and beat eggs. Beat the eggs: Crack the eggs into a bowl and use a pair of chopsticks to stir the eggs quickly (at this time, the movement trajectory of the chopsticks is a cone shape, with the top of the cone directly above the mouth of the bowl and the bottom of the cone completely in the bowl and parallel to the plane of the mouth of the bowl). Gradually, the egg white and yolk of the egg merge into one, and there is no difference in texture and color. At this time, gradually adjust the angle so that the chopsticks reach an angle as parallel to the mouth of the bowl as possible. From then on, the chopsticks reach a new movement trajectory: it is still a cone shape, with the top of the cone on the extended plane close to the mouth of the bowl, and the bottom of the cone is a circle perpendicular to the mouth of the bowl. Half of the circle is in the bowl, and half of the circle is above the mouth of the bowl. This is the real beating of eggs.

   

3. 3 Strain the beaten eggs and set aside

   

4. 4 Pour as much edible vegetable oil as the eggs into the pot (it is best to use an iron pot, which not only replenishes iron, but more importantly heats the pot evenly), shake the pot before pouring the eggs so that the oil covers the bottom of the pot, so that the eggs will not stick to the walls of the pot.

   

5. 5 When it is hot enough that green smoke seems to come out (the oil should not be overheated but should be a little hotter than ordinary fried meat), pour the eggs in without hesitation (do not pour the eggs in the center of the oil, but pour a large amount along the edges of the oil and the wall of the pot).

   

6. 6 Immediately after the eggs are put into the pot, use a shovel or chopsticks to quickly stir the eggs so that the liquid eggs wrapped in the formed fried egg pieces will continue to flow out, so that all the eggs can absorb enough fat and be subject to the high heat of the oil.

   

7. 7 Immediately after the eggs are put into the pot, use a shovel or chopsticks to quickly stir the eggs so that the liquid eggs wrapped in the formed fried egg pieces will continue to flow out, so that all the eggs can absorb enough fat and be subject to the high heat of the oil. When there is no more oil or water in the pot and the eggs have been fried, take them out and set aside.

   

8. 8 At this time, put another pan of oil into the pan, pour the thinly sliced tomatoes (the tomatoes do not need to be peeled, but the stems) into the pan, and stir a few times with a spatula.

   

9. 9 When the tomatoes in the pot seem to start to soften and release juice, it is important to seize the time to add the scrambled eggs. Use a spatula to mash the eggs into small pieces as much as possible. Pound the eggs a few times and stir a few times. Repeat this for several rounds until the eggs have become 2-3cm pieces and are evenly mixed with the tomatoes.

   

10. 10 When the tomatoes in the pot seem to start to soften and become juicy, it is important to add the scrambled eggs as soon as possible. Use a shovel to mash the eggs into small pieces as much as possible, pound them a few times, stir them a few times, and repeat this for several rounds until the eggs have become 2-3cm pieces.

    

11. 11 When the eggs and tomatoes are evenly mixed together. Turn off the heat first, and add salt only when the pan is out. This is a secret technique for tomato scrambled eggs. At this time, the tomatoes have just released enough, just the right amount of fresh juice with a pure taste.

    

12. 12 Hotel-grade scrambled eggs with tomatoes, to paraphrase: high-end, grand, and classy!