Upgraded scrambled eggs with tomato(sheng ji ban fan qie chao dan xi hong shi hou dan shao )

Upgraded scrambled eggs with tomato

Introduction:

"Everyone's favorite tomato scrambled egg has 2.0 upgrade! More steps than the usual tomato scrambled eggs, but much more beautiful, is the children's favorite Oh! There is also a Japanese name, tomato thick egg! O(∩_ ∩) O ha ha ~ "

Production steps:

Step 1: peel the tomatoes and cut them into small cubes (as small as possible). Squeeze them into the water by hand and let the cubes be watered as little as possible

Step 2: beat in two eggs and add a little salt

Step 3: disperse and mix well

Step 4: put a little oil in the pot, heat the oil and add a spoonful of tomato egg liquid

Step 5: roll to one side

Step 6: add a little more oil. After the oil is hot, continue to add a spoonful of tomato egg liquid, fry until most of the egg liquid is cooked, and then roll from one side of the egg roll to the other side (that is, roll from the right side of the picture to the left side)

Step 7: repeat until you run out of tomato eggs

Step 8: finally, fry in low heat for a while, and let the egg liquid in the middle fully mature

Step 9: cut the omelet aside and put it on the plate

Materials required:

Tomato: 1

Salt: a little

Eggs: 2

Oil: right amount

Note: 1, tomatoes must be peeled, if you use hot water peeling method to pay attention not to the tomatoes cooked, cooked tomatoes will appear powder, cutting time uncomfortable 2, tomatoes must be cut as small as possible, otherwise fried time will support broken egg skin, this is not good roll is not good-looking 3, the children's shoes are not afraid of trouble to separate scattered eggs, and then filter filter Add the egg liquid to the diced tomato, which can filter out the protein and make the taste smoother

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: Original

Chinese PinYin : Sheng Ji Ban Fan Qie Chao Dan Xi Hong Shi Hou Dan Shao