5 secrets of tomato scrambled eggs Tips for tomato scrambled eggs

Fried tomato and eggs may seem simple, but we are often misled. Here are some tips for making fried tomato and eggs:

Key point 1: Simple ingredients

1. Two eggs (make less so that others won’t have enough to eat, and you won’t be afraid that they won’t remember you.)

2. Two tomatoes with a diameter of 6 cm. If the tomatoes in the United States are very large, for example, with a diameter of 12 cm, then you should use 2×6×6×6/12/12/12=0.25; if you use tender tomatoes from Jiangnan, then you should use 2×6×6×6/4/4/4=6.75!

Note:

The ratio of eggs to tomatoes is key. If there are too few tomatoes, the scrambled eggs will taste lacking, greasy, and dry; if there are too many tomatoes, the scrambled eggs will be too sour and watery, and you won't be able to enjoy the scrambled eggs to your heart's content. A good combination of ingredients is not only the basis of deliciousness, but also a guarantee of balanced nutrition.

Misconception:

Let's add some leftovers from the last cooking. Why would we choose to throw something into our stomach when there are things that are useless but worth throwing away?

Tip 2: Beat the eggs hard

What is emphasized here is beating the eggs, not stirring them. The specific method is as follows: after cracking the eggshell (if you are not yet proficient in cracking eggs and are not clear about the specific essentials, please be sure to consult the relevant parties first.), pour the eggshell into a bowl, and use a pair of chopsticks to quickly stir the eggs. At this time, the movement trajectory of the chopsticks is a cone, with the top of the cone just above the mouth of the bowl, and the bottom of the cone is completely in the bowl and parallel to the plane of the bowl mouth. Gradually, the egg white and yolk of the egg merge into one, and there is no difference in texture and color. At this time, the fingers and wrists holding the chopsticks should gradually adjust the angle, slowly making the chopsticks reach an angle as parallel to the mouth of the bowl as possible, and then make the chopsticks reach a new movement trajectory: it is still a cone, the top of the cone is on the side of the bowl, or more precisely, it is located on the extended plane of the bowl mouth, and the bottom of the cone is a circle perpendicular to the bowl mouth, half of the circle is in the bowl, and half of the circle is above the bowl mouth. This is the real way to beat eggs.

Note:

Beat the eggs vigorously for a while longer, gradually increase the speed, and scrape the bottom of the bowl with the tip of the chopsticks with each stroke. Keep the chopsticks immersed in the eggs as much as possible, until every time the chopsticks move outside the rim of the bowl, almost all of the eggs jump out of the plane of the bowl rim, and when you stop beating the eggs, there is a lot of foam on the surface of the eggs. Only then can the eggs be considered beaten.

Misconception:

Beating the eggs is just about getting a uniform texture. In fact, the beating produces a number of complex chemical and physical effects that significantly improve how the eggs behave in the pan.

Key point three: put the eggs in the oil pan to sublime

It is best to use a round-bottomed, thick-walled iron frying pan. Not only can it replenish iron, but more importantly, it has a strong ability to conduct heat along the wall of the pan, so that the heat in the pan is evenly distributed.

Pour the same amount of vegetable oil as eggs into the pot (never use animal oil, not only is it high in cholesterol, but the food will be very greasy when it is a little cold). When the vegetable oil is hot enough to seem to be smoking, pour the eggs in without hesitation.

Note: 1. Before pouring the eggs, shake the oil pan to allow the oil to cover the bottom of the pan, so that the eggs will not stick to the wall of the pan and get burnt.

2. The oil should not be overheated, but it should be a little hotter than when stir-frying meat.

3. Do not pour the eggs in the center of the oil, but pour them in large quantities along the edges of the oil and the pot.

4. After the eggs are put into the pan, stir the eggs quickly with a spatula or chopsticks to allow the liquid eggs wrapped in the already formed scrambled eggs to flow out continuously, so that all the eggs can absorb enough oil and be exposed to the high heat of the oil.

Misconception: You can use less oil. The tenderness and fragrance of eggs all depend on whether they are fully soaked in high-heat oil. As long as you follow the instructions here, eggs can indeed absorb twice the cooking oil.

Point 4: Moisturizing with tomato juice

When there is no oil or water in the pot, and the eggs have been cooked, pour the sliced ​​tomatoes into the pot (you can wipe the bowl for beating eggs before pouring them in), and stir them with a spatula. At this time, it is important to use the spatula to break the eggs into small pieces as much as possible, break them a few times, stir them a few times, and repeat this several times until the eggs have become 2-3CM pieces and are evenly mixed with the tomatoes.

Note:

1. Cut the tomatoes thinly but in large slices.

2. Remove the stems of tomatoes.

3. There is no need to peel tomatoes.

4. Add the juice from chopped tomatoes.

Misconception: Since you have to cook the tomatoes anyway, it is OK to cut them into cubes. I have nothing to say, you will save trouble if you eat boiled eggs and raw tomatoes.

Point 5: Don’t do anything unnecessary

When the tomatoes in the pot seem to be softening and releasing juice, turn off the heat decisively. Add appropriate amount of salt, stir, and serve.

Note: Turn off the heat first and add salt at the end of the pan, which is a secret of tomato scrambled eggs. You will find that when you bring the dish to the table and call your boyfriend, the tomatoes have just released enough, just the right amount of fresh juice with pure taste!

Wrong concept: do something before serving. Poor people, they can never rest assured that this is all there is to a delicious dish, and they are always thinking about how to add the icing on the cake, such as: adding MSG, pepper, coriander, mashing eggs, ripening tomatoes...