Scrambled Eggs with Tomato(xi hong shi chao dan )

Scrambled Eggs with Tomato

Introduction:

Production steps:

Step 1: blanch the tomato in boiling water, peel it and cut it into small pieces.

Step 2: add salt and water to the egg and beat well.

Step 3: heat the oil in the pan, pour in the egg liquid, stir it quickly with a wooden spoon (remember to add a few drops of vinegar during the process), and set aside when it is mature.

Step 4: add oil to the pan and stir fry the tomatoes.

Step 5: then pour in the egg pieces and stir fry them together (I like the juice of tomato scrambled eggs very much, so add some water to stir fry the juice).

Step 6: add a little salt to seasoning before leaving the pot (if you add too much salt when beating eggs, remember to add less at this time).

Materials required:

Tomatoes: right amount

Eggs: right amount

Salt: right amount

Vinegar: right amount

Note: Tip 1: do not put extra chicken essence or monosodium glutamate in the egg ~ tip 2: add some water when beating the egg, the fried egg will be more tender ~ tip 3: add a few drops of vinegar to the fried egg, which can remove the fishy smell of the egg ~

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Xi Hong Shi Chao Dan