Scrambled egg with tomato

Scrambled egg with tomato

Introduction:

"Pay attention to the method of egg beating, and speed up egg beating vigorously and vigorously, and see that there are lots of bubbles on the surface. When frying eggs, the oil should not be less, otherwise the eggs will not taste good when they stick to the pot. Moreover, the oil should be hot. When the oil is hot, pour in the egg liquid. Pour a large amount of oil along the edge of the oil and the wall of the pot. Stir quickly after entering the pot. Pay attention to the ratio of tomato and egg, it's better to be 1:1. Otherwise, more tomatoes and less eggs, or on the contrary, the taste is almost the same. If there are too many tomatoes, they may be very sour. If there are too many eggs, they may be greasy. In a word, a good match is the basis of delicious food and the guarantee of balanced nutrition. "

Production steps:

Materials required:

Tomato: moderate

Eggs: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: sweet and sour