Scrambled egg with tomato (Muxu persimmon)(xi hong shi chao ji dan mu xu shi zi )

Scrambled egg with tomato (Muxu persimmon)

Introduction:

"Scrambled eggs with tomatoes taste sour and salty."

Production steps:

Step 1: wash and slice the tomatoes. Put it on the plate.

Step 2: beat the eggs into a bowl and stir well.

Step 3: pour the oil into the pan, pour in the egg and fry it.

Step 4: divide into small pieces with a shovel

Step 5: put oil in the pot, add chopped green onion and ginger, stir fry until fragrant, add tomatoes, stir fry juice, add eggs, stir fry together. Add salt, monosodium glutamate, soy sauce, vinegar and cooking wine.

Materials required:

Tomatoes: 2

Eggs: 3

Salt: 1 teaspoon

MSG: a little

Soy sauce: a little

Vinegar: a little

Minced green onion and ginger: a little

Cooking wine: a little

Note: a small amount of cooking wine can remove the fishy smell of eggs before leaving the pot. No liquor can be replaced by baijiu. You can't let it go.

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: sour and salty

Chinese PinYin : Xi Hong Shi Chao Ji Dan Mu Xu Shi Zi