If you're trying to lose weight, but don't want to give up good food, then this low-fat home cooking dish is the way for you. This dish is scrambled eggs with tomatoes, which is not only nutritious, but also not easy to grow meat, it is a simple and delicious dish. Tomatoes are rich in vitamin C and lycopene, which can resist oxidation and beauty, and also promote metabolism and digestion. Eggs are a high-quality source of protein that boosts the body's immunity and muscle strength, as well as providing essential amino acids and trace elements. The combination of tomatoes and eggs, which has both a sweet and sour taste and a smooth and tender texture, is a dish suitable for all kinds of people. Let's teach you how to make this low-fat home cooking!
Ingredient selection:
- Tomatoes: Choose fresh tomatoes with bright colors, smooth skin and no broken or rotten parts. There are many types of tomatoes, there are round, oval, cherry-shaped, etc., different tomatoes have different moisture and acidity, and can be selected according to personal preferences. In general, round tomatoes are juicy, oval tomatoes are sweeter and sour, and cherry-shaped tomatoes are sweeter.
- Eggs: Choose eggs of good quality, with a complete shell and no cracks or odors. There are also many types of eggs, including local eggs, free-range eggs, grass eggs, etc., and different eggs have different nutrients and tastes, and can be selected according to personal preferences. Generally speaking, local eggs are more fragrant, free-range eggs are lighter, and grass eggs are more tender.
- Seasoning: salt, sugar, oil, water starch, sesame oil and other spices are used. Salt can enhance the saltiness of dishes, sugar can balance the sweetness and sourness of dishes, oil can increase the oil brightness and aroma of dishes, water starch can make the juice of dishes thicker and smoother, and sesame oil can increase the aroma and flavor of dishes.
Detailed steps:
- Prepare ingredients and seasonings. Wash and cut the tomatoes into small pieces, crack the eggs into a bowl and stir well, add a teaspoon of salt and a teaspoon of water starch and mix well. Mix salt, sugar and water starch in a small bowl for stir-frying.
- Pour an appropriate amount of oil into a pot and cook until it is 50% hot. Pour the beaten eggs into the pan and stir-fry until medium rare, forming small pieces. Remove and drain the oil for later use. This makes the eggs fluffier and smoother.
- Pour an appropriate amount of oil into a wok and cook until 60% hot. Add the cut tomatoes and stir-fry and crush the tomatoes with a spatula to make them juice. Pour in the seasoned sauce and continue stir-frying to allow the tomatoes to fully melt into the juice.
- When the juice is almost dry, add the scrambled eggs and stir-fry quickly to allow the eggs and tomatoes to mix well. Before coming out of the pan, drizzle some sesame oil to increase the aroma and flavor of the dish.
Tips:
- Scrambled eggs with tomatoes is a very tasty dish that can be eaten with staples such as rice, noodles, and steamed buns. It can also be served as breakfast or lunch with a glass of milk or soy milk, simple and nutritious.
- Scrambled eggs with tomatoes are a great dish for dieters because it is very low in calories, only about 70 kilocalories per 100 grams. And it is high in protein, about 7 grams per 100 grams. Protein can increase the body's satiety and metabolic rate, which is beneficial to reduce appetite and burn fat.
Scrambled eggs with tomatoes is a very suitable dish for pregnant women and children, as it can provide a variety of vitamins and trace elements, which are beneficial for the development and health of the fetus and children. And it has a mild taste, does not irritate the gastrointestinal tract, and is suitable for people with indigestion or poor appetite.