Rice with tomato and egg

Rice with tomato and egg

Introduction:

"Simple scrambled eggs with tomatoes, made into rice, is still a classic taste."

Production steps:

Step 1: reserve two eggs.

Step 2: wash the tomato and set aside.

Step 3: cut the tomato into irregular pieces with a knife.

Step 4: break the eggs, add a little salt and set aside.

Step 5: put oil in the frying pan, warm the eggs, fry until done.

Step 6: put oil into the frying pan, add the sliced tomatoes and stir fry them. While pressing the tomatoes with a spatula, let the tomatoes melt into tomato juice.

Step 7: pour in the scrambled eggs, add salt and sugar, stir fry the eggplant juice, wrap the eggs evenly, then leave the fire.

Step 8: prepare a bowl of rice.

Step 9: after shaping the rice, put it on the plate, pour tomato and eggs, mix well and eat.

Materials required:

Tomatoes: 2

Eggs: 2

Rice: 1 bowl

Salt: right amount

Sugar: right amount

Precautions: 1. Cut the tomato into large pieces with a knife, so that the juice will melt quickly when pressing. 2. Add white sugar and combine the acidity of tomato to make tomato scrambled eggs sweet and sour, and taste more soft. 3. Eggs don't need to be fried too old, tender ones are easier to melt with tomato juice.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: sweet and sour