Scrambled Eggs with Tomato
Home cooked food that everyone loves and should be able to cook; It is a nutritious food that can be eaten at once and every day. If you want to taste good, you also have the secret:1. For the ratio of tomato to egg, I usually use 2:1 or 3:2. It is impossible to weigh one tomato every time. Generally, a medium-sized tomato is matched with two eggs;2. Egg treatment: the egg should be broken up in place until a layer of small bubbles appear on the surface of the egg liquid; If you don't want to save oil, the volume of scrambled eggs should be about the same as that of eggs. Only when scrambled can they be fragrant and delicious; If you don't want to eat so much oil, a good way is to add a small amount of water and cooking wine to the egg liquid. Water can make the eggs smooth and tender. Cooking wine can speed up the solidification of eggs and increase their flavor. After adding water and cooking wine, scrambled eggs only need half or less oil.3. Scallion and minced garlic are essential to enhance the flavor of dishes;4. Do you want tomatoes peeled? If you want to look good, peel it; If you want good nutrition, keep the skin;5. Do you want sugar? Look at the quality of tomatoes. If tomatoes have good taste, they can be free of sugar; If tomatoes don't taste good, add some sugar. However, there is one better thing to replace sugar. It can not only improve the taste, but also greatly improve the nutritional value. That is "tomato sauce"!6. Another important point: turn off the fire and then add salt. If you put salt too early, the tomatoes will have too much water. Turn off the fire, put salt, and then stir well. The soup is just right when you serve it.Although it is simple and ordinary, it is a first-class food poured on rice and noodles——
Step 1 . Main material drawings, pay attention to the scale;
Step 2 . Wash the tomatoes, cut them into orange petals first, and then change them into hob pieces;
Step 3 . Add 1 teaspoon of water and 1 teaspoon of cooking wine to the egg, and use egg pump or a pair of chopsticks to fully disperse until small bubbles appear on the surface;
Step 4 . Cut the shallots into two parts; Cut garlic into small pieces;
Step 5 . Prepare ketchup;
Step 6 . Heat up the wok, add 2 tablespoons of cold oil into the hot wok, and heat it until the oil is 70% hot, then add egg liquid; When frying until it is basically solidified, directly beat it into large pieces with a spatula and put it out for standby;
Step 7 . Start another wok, heat the wok and put 1 tablespoon of cool oil into it. Stir fry half the scallions over low heat until the edges of the scallions turn slightly yellow;
Step 8 . Put the tomatoes in, turn the fire, stir fry quickly and evenly;
Step 9 . Add tomato sauce and stir fry evenly;
Step 10 . Add the scrambled eggs and stir fry evenly;
Step 11 . Add minced garlic and stir fry evenly;
Step 12 . Turn off the fire and add an appropriate amount of salt;
Step 13 . Add the other half of the scallions;
Step 14 . Stir well, then serve.
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