Scrambled egg with tomato(xi hong shi chao ji dan )

Scrambled egg with tomato

Introduction:

"Classic delicious! You don't need too much language to serve directly! "

Production steps:

Step 1: material diagram, the ratio of tomato to egg is 1:1

Step 2: 2-6 is the method of peeling tomato. Cross the top of the tomato as far as possible to the bottom.

Step 3: put it into the boiling water, roll the tomato with the help of a spoon, and heat it evenly.

Step 4: turn off the fire and wait for half a minute to take it out.

Step 5: easy peeling

Step 6: people often say that it is not clean. The reason may be that the heating time is too short or uneven.

Step 7: break up the eggs, cut the tomatoes into pieces, and smash the garlic.

Step 8: pour oil into the pan. I pour too much today. It's just olive oil. It doesn't matter if I pour more.

Step 9: pour in the egg. In the past, I always use chopsticks to disperse. Later, I found that this pot is not used. Just pour in the eggs and pour them out after they are all solidified. It doesn't affect the taste. Quick acting pots need to be spread.

Step 10: disperse the egg after it solidifies

Step 11: take out the spare.

Step 12: pan oil, stir fry garlic.

Next step 13: stir fry the tomatoes.

Step 14: add the scrambled eggs.

Step 15: add salt.

Step 16: a little sugar.

Step 17: wait until the eggs and tomatoes are completely dissolved and out of the pot

Materials required:

Tomatoes: right amount

Eggs: right amount

Garlic: right amount

Salt: right amount

Sugar: right amount

Cooking oil: proper amount

Note: in fact, if you are happy and lazy, push the eggs aside and fry them, it will not affect the taste. If you habitually add a little sugar, you will feel more delicious. This time with garlic, in fact, this is a supporting role, with a little onion is also delicious. The ratio of egg to tomato is 1:1

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Xi Hong Shi Chao Ji Dan