To make scrambled eggs with tomatoes, don't make a mistake in step 1, learn 6 tips that restaurants don't pass on, it's delicious
Tomatoes and eggs are two common ingredients in life, cheap and nutritious, and they are also a good pair, whether they are fried or made into soup, they can be perfectly integrated. Scrambled eggs with tomatoes is a home-cooked dish that many people love to eat, and if there is one word to describe it, it is "fresh". I can eat 3 bowls of rice just by soaking rice in the soup, and I guess that's the case for everyone.
The recipe for this home-cooked dish is simple, but many people still can't make it well, and the soup is not rich enough and the taste is not delicious. What went wrong?
To make scrambled eggs with tomatoes, which one will you scramble first? It is estimated that most of them scramble eggs first and then pour in tomatoes, so that the eggs taste very old and not tender at all.
If the first step is wrong, the taste will definitely not be delicious, today I will share with you 6 tips that the restaurant does not pass on, and I learned that this dish is tender and delicious, the soup is rich, and it is as delicious as the chef's stir-fried.
【Scrambled eggs with tomatoes】
Prepare tomatoes, eggs, chopped green onions, salt, sugar, starch.
1. Peel the tomatoes
Nowadays, vegetables and fruits, in order to prevent insects and diseases, will be sprayed with pesticides, and the pesticide residues on the skin are the most. Many people use clean water to rinse, which cannot be washed at all, and the skin is not easy to chew, which affects the taste. So the first step in making this dish is to peel it, not cut it directly into cubes. (Tomato peels are also nutritious, so if you want to eat them, you can't wash them cleanly)
2. Add 2 more kinds of eggs to the egg
Scrambled eggs can be said to be the easiest, the eggs are mixed with salt and then poured directly into the hot oil, which tastes very ordinary, not tender or fragrant. Why are scrambled eggs in restaurants so fluffy and tender?
The chef said that there are 2 things to add to the eggs, that is, water starch and cooking wine, which can increase freshness and tenderness, and the eggs will taste better.
3. Scrambled eggs at high oil temperature
If the oil temperature is not hot enough, pour in the egg mixture, and the scrambled eggs will not be puffy enough, shriveled, and will not look good and taste hard. The correct way is to put the egg liquid at a high oil temperature, and the oil temperature is at least 50% hot, so that the eggs can expand quickly, fry the soft and fragrant taste, and it is not easy to stick to the pan.
4. The scrambled eggs should be served, and then the tomatoes should be fried
Many people are scrambled with tomatoes directly after the eggs are formed, which is wrong. You must know that tomatoes are not easy to fry, if you want to fry tomato juice, it will take at least 2~3 minutes, and eggs will be cooked in 20 seconds, and they will get old if they are fried for so long.
The correct way is to put the eggs out after they are completely set, pour in the tomato cubes and stir-fry to get the juice, and then return the egg pieces to the pot.
5. Add a spoonful of salt and sauté the tomatoes
After the tomatoes are put into the pot, add a small spoon of salt, turn on low heat and fry slowly, and soon fry the tomato juice, so that the flavor will be rich. If you don't add salt, tomatoes are hard to juice and the taste doesn't kill.
6. Add only sugar when seasoning
Tomatoes and eggs already have a strong umami taste, so do not add seasonings to enhance freshness, including monosodium glutamate, chicken essence, etc. Because there is salt in the egg liquid and tomatoes, there is no need to add salt before cooking, only a small amount of sugar needs to be added, which can neutralize the sourness of the tomatoes, so that the taste is better and the taste is more delicious. Sprinkle with chopped green onions and serve.
Learn these 6 tricks to fry the tomatoes to ensure that they are soft and delicious, delicious and rich, no worse than those made in a restaurant, so try them.
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Source: Big Mouth Chef