Several ways to cook scrambled eggs with tomatoes

When we usually make tomato scrambled eggs, how can we make tomato and eggs more delicious? Here are some ways to make tomato and eggs:

Scrambled eggs with tomatoes (1)

Ingredients: 3 eggs, 150 grams of tomatoes, 4 tablespoons of vegetable oil, appropriate amounts of salt and MSG, 1 tablespoon of sugar.

practice:

1. Wash the tomatoes, blanch them in boiling water, peel and stem them, and slice them for later use.

2. Beat the eggs into a bowl, add salt, and beat them evenly with chopsticks for later use.

3. Heat 3 tablespoons of oil in a frying pan, put the eggs into the pan and fry until cooked, then set aside.

4. Heat the remaining oil, stir-fry the tomato slices, add salt and sugar and fry for a while, pour in the eggs, stir-fry for a few times and serve.

When cooking this dish, use high heat and cook quickly.

Scrambled eggs with tomatoes (2)

Ingredients: 5 eggs, 150 grams of tomatoes, 50 grams of green beans, 6 tablespoons of vegetable oil, 1 teaspoon of salt, 2 tablespoons of sugar, and appropriate amount of MSG.

practice:

1. Wash the tomatoes, blanch them in boiling water, peel and stem them, cut them into pieces for later use; cook the green beans in boiling water, remove them and drain them for later use.

2. Beat the eggs into a bowl, add a little salt, and beat them evenly with chopsticks for later use.

3. Place the wok on high heat, heat oil, pour in the beaten egg liquid, stir-fry until cooked, then add tomatoes and green beans, and finally add sugar, salt and MSG, adjust the saltiness, stir well and serve.

When stir-frying this dish, use high heat and cook quickly to keep the tomatoes crisp and tender.

Scrambled eggs with tomatoes (3)

Ingredients: 4 eggs, 150 grams of tomatoes, 5 tablespoons of lard, appropriate amounts of salt and sugar, 2 tablespoons of water starch.

practice:

1. Wash the tomatoes, blanch them in boiling water, peel and stem them, and slice them for later use.

2. Beat the eggs into a bowl, add salt and water starch, and beat thoroughly with chopsticks for later use.

3. Place the wok on medium heat, heat the lard, pour in the beaten egg liquid, and after the eggs expand, use a spatula to stir them up, then scoop them out for later use.

4. Heat the remaining oil, stir-fry tomatoes, add sugar, then pour in eggs and fry together. Add appropriate amount of salt to adjust the saltiness. Stir well and serve.

Adding water starch to eggs can make the eggs taste smoother.

Scrambled eggs with tomatoes (4)

Ingredients: 4 eggs, 150 grams of tomatoes, 3 small peppers, 5 tablespoons of oil, appropriate amounts of salt and sugar, 2 tablespoons of water starch.

practice:

1. Wash the tomatoes, blanch them in boiling water, peel and stem them, and slice them for later use; remove the stems and seeds of the chili peppers and cut them into small pieces for later use.

2. Beat the eggs into a bowl, add salt and water starch, and beat thoroughly with chopsticks for later use.

3. Place the wok on medium heat, heat oil, pour in the beaten egg liquid, and after the egg expands, use a spatula to stir it up, then scoop it out for later use.

4. Heat the remaining oil, stir-fry tomatoes and peppers, add sugar, then pour in eggs and fry together. Add appropriate amount of salt to adjust the saltiness. Stir well and serve.