Classic scrambled eggs with tomatoes
Overview
Everyone can make scrambled eggs with tomatoes, but what the chef makes is really more delicious than what we make. Today I saw a video on the Internet of a chef from the New China World Hotel teaching how to make scrambled eggs with tomatoes. I was very curious because my children prefer to eat the whole dish, so when I saw a different way of doing it, I really wanted to try it. How is it different from what we usually make? Video After reading this, I feel a little ashamed. I usually make this dish by myself, which is basically scrambled eggs, fried tomatoes, put the eggs back in, sprinkle a little salt and eat. But the chef's onions and tomatoes are many levels higher than mine, not to mention the taste. I copied the chef's cooking. You can try it and see if it tastes much different from what we make ourselves.
Tags
Ingredients
Steps
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Take two tomatoes and cut a shallow cross-shaped knife on the top.
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Boil the tomatoes in boiling water. While cooking, stir around to allow the tomatoes to heat evenly. Cook until the skins of the tomatoes crack and then take them out.
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Cut the tomatoes in half and then into crescent shapes. Separate the tomato core and tomato pulp. Chop the tomato core and set aside.
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Add olive oil to the pot, add chopped green onions and saute until fragrant.
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Beat the eggs, pour them into the pot and fry until they are fluffy. Add a few drops of vinegar into the eggs to remove the fishy smell of the eggs and make the scrambled eggs fluffier. After frying, scoop out the eggs.
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Leave the base oil in the pot, add a little white sugar, a spoonful of light soy sauce, half a spoonful of cooking wine, then pour in the tomato cores and stir-fry.
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Stir-fry the tomato core until it becomes pureed, add the scrambled eggs and garlic slices, and stir-fry evenly.
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Finally, pour in the tomato pulp and stir-fry until hot.
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Finally add a little salt to taste and serve.
