Scrambled eggs with tomato(jiu dian ji xi hong shi chao ji dan )

Scrambled eggs with tomato

Introduction:

"The ratio of eggs to tomatoes is the key. If there are fewer tomatoes, scrambled eggs will taste less, greasy and dry; if there are more tomatoes, they will be too sour, too much soup and can't enjoy eating scrambled eggs. Good matching of raw materials is not only the basis of delicious food, but also the guarantee of balanced nutrition. "

Production steps:

Step 1: beat the egg: beat the egg in the bowl, and quickly stir the egg with a pair of chopsticks (at this time, the movement track of the chopsticks is a cone, the top of the cone is directly above the mouth of the bowl, the bottom of the cone is completely in the bowl, and is parallel to the plane of the mouth of the bowl). Gradually, when the egg white and yolk are integrated into one, the texture and color are no different, then gradually adjust the angle, and slowly make the chopsticks achieve a perfect effect The angle that may be parallel to the mouth of the bowl makes the chopsticks reach a new movement track: it is still a cone, the top of the cone is near the extended plane of the mouth of the bowl, the bottom of the cone is a circle perpendicular to the mouth of the bowl, half a circle is in the bowl, and half a circle is above the mouth of the bowl. This is the real eggbeater.

Step 2: pour as much edible vegetable oil as eggs in the pot (it's better to use iron pot, which can not only replenish iron, but more importantly, heat the pot evenly). Shake the oil pot before pouring the eggs, and let the oil cover the bottom of the pot, so that the eggs won't stick to the wall of the pot. When it's so hot that there seems to be smoke coming out (the oil should not be overheated, but should be a little hotter than ordinary fried meat), put the eggs without hesitation Pour in (do not pour the eggs in the middle of the oil, pour in a large amount along the edge of the oil and pan wall).

Step 3: after the eggs are put into the pot, quickly stir the eggs with a shovel or chopsticks, so that the liquid eggs wrapped in the formed scrambled egg pieces can flow out continuously, so that all the eggs can absorb enough oil and are exposed to the high heat of oil.

Step 4: when there is no oil and water in the pot, and the eggs have been metamorphosed, this is to put the sliced tomatoes (tomatoes should be cut thin, but the slices should be large, the pedicels should be removed, and the peels need not be removed. Add the juice when cutting tomatoes) into the pot, and stir with a shovel for several times. At this time, it is important to seize the time to pound the eggs into small pieces as much as possible with a shovel, pound a few times, and then stir a few times. Repeat this for several rounds until the eggs have become 2-3cm pieces, and mix them with the tomatoes evenly.

Step 5: when the tomatoes in the pot seem to be softening and juicing, turn off the fire decisively. Add salt, stir and serve.

Step 6: turn off the fire first, and add salt only when you come out of the pot, which is a secret skill of tomato scrambled eggs. At this time, the tomato just released enough, just right, pure taste of fresh juice.

Materials required:

Eggs: two

Tomatoes: two

Note: egg egg egg, and then gradually accelerate the speed. The chopsticks should be scraped to the bottom of the bowl every time. Let the chopsticks be immersed in the egg as much as possible. Until every chopsticks move outside the bowl, almost all egg leaps out of the mouth of the bowl, and when the eggs are stopped, there is a lot of foam on the egg surface.

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Jiu Dian Ji Xi Hong Shi Chao Ji Dan