Chinese Food
Scrambled egg with tomato
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Scrambled egg with tomato is an entry-level cooking style. But many people can't do it well. They have ordered it many times in the restaurant. Either the egg is too old or the skin of the tomato doesn't go. Some even cut the tomato too big and it's still cold inside. Various. The simpler the dish, the more easily it is ignored.
Cooking ingredients
Cooking Steps
Step1:Raw materials. Tomatoes should be red.
Step2:Cut the tomato into the skin with a cross blade.
Step3:Put tomatoes in half pot of water when it's almost boiling. Scald the skin.
Step4:The scalded tomato skin peels off easily.
Step5:Tomato is suggested to cut one into the size of the picture. The other is a little smaller.
Step6:Open the eggs and add a little salt. A little. Break up.
Step7:Pour in the oil in the dry pot. Pour in the egg liquid when it's 50% hot.
Step8:Stir quickly. I used chopsticks to stir directly for several times. As long as the egg liquid is solidified, it can be turned into a small fire. My wok is a little sticky. It doesn't look very good.
Step9:Wash the pot, dry it, fire and pour in the oil. When it's five minutes hot, pour in the cut tomatoes. Stir fry until there is soup.
Step10:Add a little sugar to improve the taste.
Step11:Add a little salt. There must be less here, because the eggs are salted.
Step12:When the small tomato melts out the soup, pour in the scrambled eggs.
Step13:Stir fry for about a minute. The eggs absorb the tomato soup.
Step14:Add in the onion and stir fry for several times. It will smell good. Turn off the fire and start the pot.
Step15:Close drawing of finished product. The egg absorbs the tomato soup. So it's a little sour. It's a little sugar. So it's sweet in the sour. But it won't feel particularly sour and sweet. That's the taste.
Step16:Scrambled eggs with tomatoes. It's not hard.
Cooking tips:The skin of tomato must be removed. If the skin is left behind, the tomato is not easy to taste. There are skills in making delicious dishes.
