How to make delicious tomato scrambled eggs

Scrambled eggs with tomatoes is my favorite dish. My mother often made it for me when I was at home. Here is how to make scrambled eggs with tomatoes:

Tomato scrambled eggs recipe:

1. Beat the eggs, add a little salt, a little water, or a little wine. This will make the fried pork tender.

2. Fry the eggs. Heat the pan and put in a good amount of oil. Add the beaten eggs and stir quickly with a spatula. Remove from the pan when there is still liquid before the eggs become lumps. [Food China]

3. Dice the tomatoes, but don't cut them too small, or the vitamins will leak out. It's best to cut them in a plate so that the juice won't leak out too much.

4. Heat the pan, add a little oil, put the tomatoes, cut with a spatula, stir-fry, and get the juice out. Be quick. Add sugar first, then season with salt, add the fried eggs, and stir well. I personally think that adding a little sugar will be good, just a little. Because some tomatoes are very sour, this will neutralize some of it and the taste of the dish will be fresher.

There is another way:

1. Heat the pan, pour in the oil, and when the oil is hot, add the chopped tomatoes (a medium-sized one) and stir-fry. (It doesn't matter if you add more oil, tomatoes absorb a lot of oil, and it helps release lycopene, but don't add too much oil)

2. When the tomatoes are fried and some water is released and they begin to soften, add half a bowl of water, an appropriate amount of salt and sugar, and cook the tomatoes until the water boils and turns into red tomato sauce.

3. Beat 2 eggs, add appropriate amount of salt and chicken essence, slide into the pot, and stir gently with a spatula to allow the tomatoes and eggs to fully blend. After the eggs are coagulated, add chopped green onions and chicken essence, and you can prepare to serve.

This is the amount for 2 people. If there are more people, you can increase the amount of ingredients. The reason why I recommend this method to the OP is that I think a good tomato scrambled egg is to fully blend the flavors of the eggs and tomatoes, and at the same time the shape should not be too loose or too mushy. My method achieves both of these points, and because of the addition of water in the middle, the eggs in the finished product are very tender. Adding sugar is for flavor considerations, and it is also a common practice in Shanghai. If you are not used to it, you can leave it out. If you are from the north, you can put some garlic in the hot oil pan at the beginning, which also enhances the flavor. The methods of making this are similar, I hope it is useful to you! O(∩_∩)O~