Sweet tomato scrambled eggs recipe

Generally speaking, we don’t add sugar to tomato scrambled eggs. So how to make sweet tomato scrambled eggs? Let me tell you in detail:

Tomato scrambled eggs

Tomato and Egg

Salt and Sugar

Tomato scrambled eggs recipe

1. Beat the eggs and add half a tablespoon of salt

2. Cut the tomatoes (ripe enough) and set aside

3. Heat the pan, add oil (twice as much oil as usual for cooking), pour the eggs in when you see white smoke coming out of the oil, and

4. Stir in circles with a spatula (if the oil is hot enough, you will see the egg liquid bubbling up), the eggs are solidified, basically OK, serve

5. Add some more oil, pour in the chopped tomatoes, stir fry, cover on low heat for 7 minutes

6. When you see some tomato juice coming out, add sugar and eggs and stir-fry. Estimate the amount of sugar and test the sweetness.

7. Turn on high heat, and when the juice is almost reduced, serve on a plate (basically done)

8. A bonus step, there is still a lot of tomato juice in the pot, boil it over high heat until it becomes thick, scoop it up and pour it over the dish to finish ~ (This juice is the most delicious, I scooped out all the juice from the pot- -...)

Tips-Health Tips:

It is rich in nutrients and eating it regularly has nourishing and beauty-enhancing effects.

Tips - Food incompatibility:

Tomato: Tomatoes should not be eaten with pomegranates.

Eggs: Eating them with goose meat will damage the spleen and stomach; eating them with rabbit meat or persimmon will cause diarrhea; and they should not be eaten with turtle, carp, soy milk, or tea.