Scrambled egg with tomato

Scrambled egg with tomato

Introduction:

"Lycopene is a fat soluble vitamin. After frying in oil, the human body absorbs more vitamins, while eggs contain protein, fat, ovalbumin, lecithin, vitamins, iron, calcium, potassium and other minerals needed by the human body. Scrambled tomato with eggs is a good example of nutrient complementarity. I think it's a home-made dish with the most complete nutrients. Many people can make it, but the method is different, and the taste is very different. But my favorite taste is: tomato with egg flavor, and egg with tomato flavor. Sour and salty with a little sweet, egg with a little wine flavor, It's unforgettable to have a layered taste. "

Production steps:

Materials required:

Tomato: two

Eggs: three

Rapeseed oil: 4.5 tbsp

Salt: half teaspoon

Shaoxing wine: 1 teaspoon

Sugar: half teaspoon

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sour and salty