Scrambled Eggs with Tomato(xi hong shi chao dan )

Scrambled Eggs with Tomato

Introduction:

"Scrambled eggs with tomatoes seems to be everyone's first choice for a self-motivated woman to enter the kitchen. It's a simple but nutritious dish; it's a seemingly simple dish with many mysteries in it. The proportion of eggs and tomatoes, the choice of tomatoes, the beating of eggs, and the mastery of the heat are all full of knowledge and skills. The same dish looks as like as two peas. The different details are processed, and the color and taste of the fry are gone.

Production steps:

Step 1: prepare the eggs and tomatoes.

Step 2: wash the tomatoes and slice them.

Step 3: Chop garlic into flour.

Step 4: beat the eggs into a bowl, add garlic, a small amount of cooking wine and salt, and stir well.

Step 5: put oil in the hot pot, pour in the egg liquid, stir fry, and scoop out when the egg is half cooked.

Step 6: stir fry the tomato in another pot, add salt and sugar.

Step 7: stir fry the tomato until it's cooked, pour in the scrambled eggs and stir fry them with the tomato, and then out of the pot.

Materials required:

Tomato: 200g

Eggs: three

Garlic: right amount

Oil: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Note: 1, the proportion of eggs and tomatoes. Usually with three eggs with two tomatoes (about 200 grams). The proportion of eggs and tomatoes is very important. If there are less tomatoes, scrambled eggs will taste less and greasy. If there are too many tomatoes, too much sour soup will destroy the flavor of eggs. 2. Add some sugar and salt when you fry tomatoes. Sugar can neutralize the sour taste of tomatoes; salt can make tomatoes taste better. 3. Add garlic, can remove the fishy smell of eggs, and light garlic into the eggs, make the eggs more delicious.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Xi Hong Shi Chao Dan