Scrambled egg with tomato
1. when the egg liquid is poured into the pot, the heat shall be properly controlled. It shall be transferred from high fire to medium fire.2. know the time when salt, sugar and water are put in.3. peeled tomatoes and non peeled tomatoes depend on their tastes.4. time and temperature shall be determined by yourself.
Step 1 . Prepare about 2 tomatoes, 2 eggs, salt, sugar and rapeseed oil.
Step 2 . Bring the pot to a boil and put two tomatoes in the water. It is more convenient to peel the skin in boiling water.
Step 3 . Two eggs stand by.
Step 4 . Add a small amount of salt to the egg.
Step 5 . Start to stir the egg liquid, and apply even force in the same direction to form the egg liquid for standby.
Step 6 . Move two tomatoes from the hot pot to the cold water.
Step 7 . It's easy to peel tomatoes in cold water.
Step 8 . After tearing the skin, cut the tomatoes into pieces for later use.
Step 9 . Pour an appropriate amount of rapeseed oil into the pot and bring to a boil.
Step 10 . Put 70% heat into the pot and stir fry the egg.
Step 11 . Add a little salt and water and continue to stir fry.
Step 12 . When the heat is well controlled, add a little sugar to improve the taste and freshness.
Step 13 . Out of the pot, on the table, just right (open to eat) 😜
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