Chinese Food
Survival cuisine 2.0 scrambled eggs with tomatoes
(137508 views)This dish may be the first experience of many people. Thousands of people have different taste of scrambled eggs and tomatoes. There are only two kinds of food. The change is endless. Although the title says survival cuisine, it should be regarded as enlightenment cuisine. In my opinion, no matter what kind of delicacies a person can make, if he can't make a simple dish, he doesn't deserve to be called a lover of delicacies. Some shops are like a sparrow, some are fine, some are smooth, some are smooth, some are sweet, some are thick and tasty. From Boulevard to Jane. Food is the same. It has been 16 years since I first fried eggs. Every time, I still have new experience.
Cooking ingredients
Cooking Steps
Step1:Remove tomato and was
Step2:Boil a pot of boiling wate
Step3:The tomato can be boiled in water for at least 5 seconds. The big tomato can be inserted into the root with a fork. It can also be easily peeled after roasting on the fire for tens of seconds
Step4:Take out the cold water immediatel
Step5:Tomato peelin
Step6:Cut the tomato to the right size. I cut eight pieces for on
Step7:Knock the eggs into a big bowl. Add some salt and salt without too much. Let the eggs have a basic salty taste
Step8:Even small bubbles appear on the surface and fully fill the air in the egg liquid. In this way, the fried eggs have many holes, which can better absorb the tomato soup. The fried tomatoes with the juice are fried with eggs
Step9:Green onion cut into green onio
Step10:Add oil in the pot (the oil volume is about 1 tablespoon 15ml). Add egg liquid after the oil is hot. Heat on medium heat. Do not stir at this time. You can smell the pleasant fragrance of fried egg in a moment. The oil temperature is subject to this - drop a little egg liquid in the oil with chopsticks. The egg liquid will expand rapidly
Step11:When you smell it, turn it over, fry it, turn it over, and the egg will expand rapidly. It looks loose and soft. No technical requirements. Just turn it over. Break i
Step12:After frying, use a shovel to divide into small pieces. Turn off the fire and the eggs will be flattened. This is a normal phenomenon
Step13:The pan with fried eggs just now. No need to wash. No extra fuel. Preheat for about 10 seconds. Add tomatoes. Heat with a small fire (at most small and medium fire
Step14:Add a little salt to improve the osmotic pressure. Let the tomato lose water faster. Heat the tomato until it has no obvious edges and corners. It looks like a whole. Then adjust it to your favorite taste with salt and sugar
Step15:Add the egg. Let the egg absorb the tomato juice. If the juice is not enough at this time, add about 20ml of water
Step16:When the egg has absorbed enough tomato juice, add in the onion and mix well. Then heat it for about 10 seconds to get out of the pot and plate
Step17:Let me have a taste. The eggs are full of tomato juice and the smell of fried eggs. The onion is the finishing touch. The soup doesn't overflow. The rice kille
Cooking tips:Attention. This fried tomato and egg is suitable for rice. The noodles are not so delicious. I don't know how many scrambled tomatoes and eggs I fried before figuring out the most satisfying version of scrambled tomatoes and eggs. From the selection of fragrant vegetables, I have tried all kinds of onion, ginger, garlic, pan fried or stir fried; the mixing method of eggs is also good. I have even broken them up, left some of the protein, no bubble, medium bubble, bubble like or even sent the whole egg; the tomato is also good. It's hard and soft to knead. It's Pink tomato, small tomato, long virgin fruit, round virgin fruit, seasoning is good. Salt, iodized salt, rose Salt. Even tried soy sauce and vinegar. More oil and less oil Among these many variables, I only found such a scrambled egg with tomato suitable for rice. The version suitable for noodles is still being explored. This dish needs to pay special attention to the heat. When frying eggs, use medium heat. The eggs can expand rapidly and absorb
