How to make delicious scrambled eggs with tomatoes?

Many people like to eat tomato scrambled eggs, but the method of making tomato scrambled eggs may be different for everyone. How to make it more delicious?

1. Ingredients and preparations for scrambled eggs with tomatoes

Ingredients used: Ingredients 1: tomatoes, eggs, onions, ginger, starch. Ingredients 2: salt, sugar, broth (I used Knorr's broth from old hen chicken).

Preparation:

1. Remove the stems of the tomatoes and cut them into a cross shape and blanch them in a pan. Soak the blanched tomatoes in cold water. The skin and flesh will be easily separated due to heat expansion and cold contraction. Then cut the tomatoes into appropriate sizes.

2. Chop the green onion and peel and mince the ginger.

3. Beat the eggs, add a little salt and mix starch with water.

2. Steps for scrambled eggs with tomatoes

1. Add minced ginger to a pan and sauté until fragrant.

2. Add tomatoes and stir-fry briefly, then add half a bowl of soup base and water (not more) and bring to a boil.

3. Add appropriate amount of salt and sugar.

4. When the sauce starts to thicken, add water and starch to make a thin sauce.

5. Add egg liquid.

6. Shake the pan slightly to make the egg liquid more even, then gently stir it with chopsticks (just stir it gently a few times, otherwise the egg will be very broken~).

7. Add chopped green onion before serving.

Notes on tomato scrambled eggs

Choose ripe tomatoes without peeling them, so as to retain dietary fiber and be healthy. The skin of ripe tomatoes is very thin and does not affect the taste. The salt added to the above ingredients should be about two-thirds of the amount of a mineral water bottle cap. Less salt will make it tasteless, and more salty. Generally, a small spoon is provided for cooking seasonings at home, and a flat spoon is enough.