Scrambled eggs with tomatoes
Overview
Scrambled eggs with tomatoes, this is the most common dish in home cooking. Its cooking method is simple and easy to learn, the nutritional combination is reasonable, and it is in line with public tastes. People often describe some kitchen novices as knowing how to make scrambled eggs with tomatoes, which is a very entry-level, simple and quick home-cooked dish. This dish is rich in tomatoes that are rich in vitamins and fruit acids, and paired with eggs that are rich in protein and calcium. It only needs to be cooked with high-temperature hot oil to make a delicious dish full of color and flavor.
Tags
Ingredients
Steps
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First, we wash the tomatoes and crack the eggs into a small basin.
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Remove the stems from the tomatoes and cut into small pieces.
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Add a small spoonful of salt to the egg liquid and quickly beat it up and set aside.
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Heat oil in a pot and pour in egg liquid.
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Use a spatula to gently stir-fry and let it heat evenly. After the egg liquid is completely set, take it out of the pan and set aside.
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Heat the oil in the pot again, add a little vegetable oil to the pot, and when the oil temperature is about 50% hot, add the chopped tomatoes into the pot.
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Add a small spoonful of original soy sauce and a pinch of salt and stir-fry evenly.
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Add a spoonful of fine sugar to enhance the freshness. If you like sweet and sour food, you can add a little more sugar.
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When the tomatoes are fried to produce juice, pour in the scrambled eggs and stir-fry quickly to allow the eggs to absorb the tomato juice.
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Finally, sprinkle with chopped green onion, and a fragrant and tender tomato scrambled egg is ready.
