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——

Main Ingredients

• Tomatoes 1

Auxiliary Ingredients

• egg 2