Scrambled eggs with tomatoes, many people get it wrong in the first step! Teach you the right way to do it, appetizing and eating

If you were asked to name the most delicious dish without thinking, I believe many people would be like me, and the answer would be scrambled eggs with tomatoes. This dish is sweet and sour and appetizing, and the rice soaked in soup is particularly fragrant, and a bowl of rice is done in a few bites, and adults and children like to eat it very much.

However, a seemingly simple dish, many people make the first step wrong, resulting in scrambled eggs with tomatoes that are dry and not fragrant. How do you make it delicious? To make this dish well, you need to master a little skill. Let's teach you the correct way to do it, so that you can eat three bowls of rice in a row.

Scrambled eggs with tomatoes can be called a rice killer, remember to cook more rice before making it, and beware that the dish is too good to eat enough rice. Without further ado, let's take a look at the detailed steps.

【Scrambled eggs with tomatoes】

1. Clean the tomatoes, take one of them, mark a cross on the surface, then put it in a large bowl, add freshly boiled water, soak for a while, so that the skin is peeled off, or you can boil water in a pot for about a minute.

2. Clean the eggs, beat them into a bowl, add a little salt and stir well. (Add or not to add cooking wine and starch, depending on personal preference, you can try it if you haven't added it.) ）

3. Remove the skin of the blanched tomatoes and cut them into small cubes. Unblanched tomatoes, cut into slightly larger pieces. If you don't want to eat any skin, you can peel it all, cut some into cubes, and cut some into cubes.

Scrambled eggs with tomatoes Many people make the wrong first step, habitually cutting all of them into pieces and then stir-frying them in the pan. If you want the dish to be juicy and have a good taste after being put on a plate, remember to cut the tomatoes into two shapes, one diced and one blocked, because the diced tomatoes are easier to fry the juice when they are put into the pot, and the pieces are not easy to fry when they are put into the pot, so that you can make scrambled eggs with tomatoes that are juicy and have no loss of taste.

4、鍋內加油，比平常炒菜的量多一些，燒到七成熱，倒入蛋液，翻炒成小塊盛出。

5. Pour diced tomatoes into the pot, stir-fry over low heat, press a few times, stir-fry into a sauce, then pour in eggs, tomato pieces, salt and sugar and stir-fry for half a minute.

6. Don't be in a hurry to add water after the eggs have almost absorbed the soup, turn off the heat after frying, wait a while, you will see the soup on the plate, the taste is just right, if you add water, it will affect the rich taste.

Scrambled eggs with tomatoes, pay attention to the following:

The first point: don't cut all the tomatoes into large pieces, because it is not easy to produce soup if it is fried for a short time, and it will be fried for too long and it will be rotten, which will affect the taste of the dish. Therefore, it is better to cut some dices out, and it is best to peel and cut into cubes, which is easier to fry the juice.

The second point: when scrambling eggs, put more oil, and the oil temperature should be high, so that the scrambled eggs are fluffy and delicious.

Point 3: Eggs should be served after scrambling, and should not be left in the pan all the time. And when the eggs are scrambled, the tomatoes should be fried immediately, and the interval should not be too long, so as not to deteriorate the taste of the eggs.

Point 4: This dish doesn't need too much seasoning, just a little salt and sugar.

Master these well, no matter who you are, you will do it well, and try it when you have time. Welcome to leave a message to discuss, if you think the article is useful to you, please give me a favorite, like, comment, forward, follow, so that more people can see it, let everyone learn together, thank you for your support to me, we will see you next time!

Proofread by Huang Hao