Scrambled eggs with tomatoes Is scrambled eggs or fried tomatoes first? I'll teach you
By Alian
<h2>Royalties</h2>
Tomatoes (medium size) 3 pcs
5 eggs
Warm water 50 g
Table salt 3 g
Water starch to taste
Cooking oil 20 g
June fresh special original sauce soy sauce 15 g
Sugar 5 g
10 g shallots
<h2>Practice steps</h2>
1: Blanch the tomatoes in boiling water for 10 minutes, peel, remove the stems and cut into small pieces.
2: 5 eggs. Melt with salt in warm water, pour into the eggs, stir and beat.
3: Pour in a little water starch and stir well.
4: Pour oil into the pan, fry the egg liquid with 40% of the oil until it is set, pour it out and set aside.
5: Heat the pot, add oil, add tomatoes and sauté until juice. This will stir-fry the nutrition and taste.
6: Pour in the eggs, add the Fresh Special Original Sauce of June, and taste the sugar. Stir-fry to taste. Do not stir too much, stir-fry too loose is not good.
7: Remove from the pot and sprinkle with green onions.
8: Scrambled eggs with tomatoes.
9, sweet and sour, too much cooking.
<h2>Tips</h2>
Add water starch to the egg so that the scrambled egg is more smooth and tender.
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