Scrambled eggs with tomato is a national dish, whether it is a kitchen white, or a master of cooking, all have a deep affection for this dish, one is because the production is simple and fast, and the other is that this dish is sweet and sweet, and the sweet and rich soup poured on the white rice is really a rare delicacy.
This dish is too familiar, too much introduction is too verbose, so today I will only introduce what I think is the best practice of scrambled eggs with tomatoes, since I was a child, I have eaten scrambled eggs with tomatoes, and after eating them for decades, I still think this practice is the most flavorful, vinegar and sugar are used in the ingredients, and the stir-frying time will be a little different.
Of course, it is difficult to reconcile, especially for such a national dish, the method is simply staggering, eggs and tomatoes are fried separately, not fried separately, tomatoes peeled and unpeeled, salted and sugared, watered without water, everyone thinks that their own method is the best. So first contribute my approach, I don't like the tap, like the collection, like Oh.
Ingredients: 2 tomatoes, 3 eggs, 1 tablespoon of salt, 1/2 tablespoon of sugar, 1/3s spoonful of vinegar, 5 peppercorns.
The first step is to peel the tomatoes, I made tomato scrambled eggs tomatoes are peeled, I really don't like the feeling of tomato skins in the dish, tomatoes boiled in boiling water for 10 seconds, fished in and out of the cold water, the skin is gently torn off, the peeled tomatoes are placed in the dish and cut into thin slices, placed on the plate to minimize the loss of juice.
The second step is to add salt to the eggs, beat the three eggs in a bowl, add the amount of salt of a dish, pay attention to the salt of this dish, so the amount can be slightly larger.
The third step of scrambled eggs, put the appropriate amount of oil in the pot, burn until 70% hot, pour the eggs into the chopsticks and beat them, do not beat too much, fry the golden brown and put out for later.
In the fourth step, wipe the pan clean, add a small amount of oil, add a few peppercorns to fry black, fish out and throw away.
The fifth step is to pour the tomato slices directly into the pot, sauté over medium heat to make the soup, and add half a bowl of water.
Step 6 After the tomato slices are fried to make a thick juice, some of the tomatoes have been fried, at this time add a third of the spoonful of aged vinegar, add half a spoonful of sugar, stir-fry evenly.
The seventh step is to add the scrambled eggs, stir-fry a few times, the eggs are coated with juice, and then put on the plate.
Ichii said: The tomato scrambled eggs that come out of this way are really delicious, especially the soup is even more delicious, because this dish itself is sour and sweet, saying that the salty and fresh students have you considered the feeling of tomatoes? Adding vinegar and sugar can enhance the taste of this dish, so that the taste is more intense; tomatoes to peel and fry the juice, generally add half a bowl of water to boil the tomatoes, the whole dish each part should be fried separately, and finally simmered together, do not scramble eggs directly into the tomatoes, that is really difficult to reflect the essence of this dish.
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