An appetizer to go with the meal, a different tomato scrambled egg
Overview
The simpler it is, the more memorable it is; the more practical it is, the more life it brings! Scrambled eggs with tomatoes was the first dish I knew how to cook. Over the years, my cooking skills have improved a little, and I have improved the recipe many times. Today I made this dish based on my own and other people’s experiences. I personally think it is simple, practical, and close to life! No matter how many delicacies I have eaten, I still miss its simple, sour and sweet taste from time to time, just like our days, the aftertaste is always a small but definite happiness...
Tags
Ingredients
Steps
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Crack the eggs into a bowl, add a little cooking wine and salt to break them up and set aside
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After removing the stems of the tomatoes, select a quarter and chop into pieces (be careful to retain the tomato juice), and cut the other three quarters into hob pieces for later use
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Peel and flatten two garlic cloves, mince and set aside
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Pour in the base oil. When the oil is hot, pour in the egg liquid when it steams. Fry until both sides are golden brown. Use a spatula to cut into small pieces and serve out
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Add a little base oil, pour in the prepared tomato pieces and tomato juice, change the heat to medium-low, add an appropriate amount of sugar and salt according to personal taste to adjust the sour and sweet taste, stir-fry and stir until the tomato juice is cooked
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Pour the cut tomato cubes into the cooked tomato juice, turn to high heat and stir-fry quickly until the skin becomes slightly wrinkled
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Pour in the fried egg cubes and let them be covered with tomato juice. Adjust the saltiness again according to your personal taste. Just before serving, sprinkle in the prepared minced garlic to enhance the aroma
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The tomato scrambled eggs that whet your appetite and serve as an appetizer are done! No need to peel, omit the tomato paste, just add an extra bowl of rice😄
