Classic delicacy: scrambled eggs with tomato

Classic delicacy: scrambled eggs with tomato

Introduction:

"This should be the first dish that most people learn, and also the one that can best represent the taste of their mother."

Production steps:

Step 1: wash and peel the tomato, cut into pieces and set aside.

Step 2: knock the eggs into the bowl and scatter them in the same direction.

Step 3: set the pot on the fire, add oil and stir, then pour in the egg liquid.

Step 4: stir fry quickly to make the egg liquid expand until it is ripe, and then set aside.

Step 5: leave the bottom oil in the pan, pour in the tomato pieces, add appropriate amount of salt and sugar, stir fry evenly.

Step 6: wait for the tomato soup to separate out, pour in the egg, turn over the frying pan, (make the soup cover the egg) turn off the heat and sprinkle with scallion.

Materials required:

Tomatoes: 2

Eggs: 3

Salt: right amount

Sugar: right amount

Edible oil: right amount

Scallion: right amount

Note: 1, tomato, egg ratio is very important, generally I will 1:1 collocation. If you eat too much fried eggs, you will not feel too sour and too little fried eggs. 2, egg must be beaten in the same direction, and there are lots of bubbles on the egg surface. Egg can be beaten well. 3. The oil temperature of scrambled eggs must be high, and the egg liquid can expand rapidly. On the contrary, the oil temperature is not enough, the spreading time is prolonged, the egg is old, and the taste is not fluffy.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: sweet and sour