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

Scrambled tomato with eggs

Introduction:

"Scrambled tomato with eggs is a very common home dish. I always feel that there are some dishes on every table, probably everyone can. Recently, a friend asked how to cook delicious food. Suddenly, he thought that if you want to cook this ordinary dish delicious, you still need to master the main points. First of all, I recommend that the proportion of eggs and tomatoes should be about 1:1. If there are too many eggs, there is no tomato flavor. If there are too many tomatoes, they will feel sour. Secondly, the eggs and tomatoes should be fried in two steps. First, the eggs should be fried well, and then they should be put out of the pot for use. After the tomatoes are fried well, they should be mixed together. Cooking is a habit problem, which is not troublesome. Again, the last salt to fry tomatoes, which will reduce the amount of water, put salt first, tomatoes will produce a lot of water, so the soup also affect the appearance and appetite. Tomatoes are rich in vitamins, minerals, carbohydrates, organic acids and a small amount of protein. Tomato is rich in carotene, vitamin B and C, especially the content of vitamin ranks first in vegetables. It contains vitamin C, sugar, rutin and other raw materials, which can resist scurvy, moisturize skin, protect blood vessels, reduce blood pressure, and help digestion. Egg is a nutritious food, which contains protein, fat, lutein, lecithin, vitamins, iron, calcium, potassium and other minerals needed by human body. The outstanding advantage is that eggs contain the best protein in nature. Scrambled tomato with eggs is a good example of nutrient complementarity. It has the function of bodybuilding and anti-aging, its cooking method is simple and easy to learn, the nutrition collocation is reasonable, and it is also in line with the public taste. This dish is quick to make, and its taste is acceptable both in the north and the south. It is suitable for all ages. "

Production steps:

Step 1: raw materials

Step 2: wash the tomato, cross it with a knife and scratch the surface

Step 3: put a fork into the boiling water and scald it a little. The skin will be removed easily. Then cut it into small pieces. It's suggested to cut it down to make it taste better. Of course, it's not too small, or it will be broken when you stir fry it. (remember to take photos of the pieces, but you can't find them.)

The fourth step: egg salt with a small amount of mixing, stir up a few, stir up the best foam.

Step 5: put peanut oil into the pot and heat it to 80%

Step 6: pour in the egg liquid, stir fry quickly, beat into pieces while frying, and then set aside

Step 7: add oil in the pot and saute onion, ginger and garlic

Step 8: pour in the tomatoes and stir fry, then add salt

Step 9: pour in the scrambled eggs and mix well

Step 10: out of the pot

Materials required:

Eggs: three

Tomatoes: two (medium)

Onion powder: appropriate amount

Ginger powder: appropriate amount

Minced garlic: right amount

Salt: right amount

Peanut oil: right amount

Note: first, although the tomato skin is also very nutritious, but still think that peeling is better, after peeling taste is better, and fried out is more beautiful, and peeling will effectively reduce the intake of pesticides and preservatives; second, the oil temperature should be controlled above 80% heat, of course, do not smoke, stir fry quickly and quickly out of the pot; third, use non stick pot will be better operation; fourth, this dish It's very fresh. There's no need to add a lot of seasonings. It's better to keep the original taste.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ji Dan Chao Xi Hong Shi