Chinese Food
Braised tomato and egg
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Scrambled eggs with tomatoes is also the first dish many novices learn. It's simple, nutritious, delicious and colorful. It's also a regular on many family tables. Today, I cook this tomato omelet. It's also another match of tomato and egg. It's delicious
Cooking ingredients
Cooking Steps
Step1:Peel and dice medium-sized tomatoes. The size of the tomato should not be too big. Otherwise, the egg liquid is too little. It will be scattered when rolling. If you only have large tomatoes, you can use half of them. Or add more eggs.
Step2:Beat in 2 egg
Step3:Add a little sal
Step4:Break up the eggs with chopsticks. Mix with diced tomatoes. This step should be scattered to avoid protein pimples.
Step5:Less oil in the hot pot. My nonstick pot. Pour in half of the egg liquid. Spread it as well as possible.
Step6:When the egg liquid slowly solidifies and does not flow, slowly roll up the egg skin from one end. I used two wooden shovels. It's OK to use chopsticks. Be careful not to break them. It's a roll. In fact, it's not round. It's about 3cm wide. Put the folded egg roll on one side of the pot. Pour the remaining egg liquid aside. Connect with the original roll. When it solidifies, continue to roll it up. Cut out the pot and dish.
Cooking tips:Pay attention to the proportion of eggs and tomatoes. Tomatoes should not be too much. Otherwise, the egg liquid does not stick the tomatoes together when it is baked. It is easy to break. Small fire in the whole process. Otherwise, it's easy to paste. There are skills in making delicious dishes.
