Family heirloom: scrambled eggs with tomatoes

scrambled eggs with tomatoes is a home-cooked dish in our life. Almost anyone who has eaten it can cook it, because it is simple and nutritious, and because of its taste. In short, this dish is unusual.

There is a joke that someone goes to a restaurant and orders scrambled eggs with tomatoes, scrambled eggs with tomatoes, tomato and egg soup, sugar tomatoes, scrambled eggs and a tomato sauce.

scrambled eggs with tomatoes need tomatoes and eggs. Seasoning is also very simple: salt, sugar, allspice powder, monosodium glutamate, onion, ginger and garlic. If necessary, you can add fungus, coriander, shrimp and any other ingredients you think you can add.

The method is also very simple. Stir-fry the eggs for later use, then pour the tomatoes into the oil pan and stir-fry, and then pour the scrambled eggs, seasonings, auxiliary materials and so on in turn.

of course, the dishes made by the above methods may be more common in general restaurants and most dining tables.

This dish has an embarrassing situation. Some scrambled eggs with tomatoes end up with eggs stained with tomato soup, while the rest of the tomatoes are lonely and miserable as table garbage.

Of course, my family heirloom dishes will not have such a situation. Being able to write a simple dish with brush strokes shows that my tomato scrambled eggs must have a unique style charm.

I say it's a family heirloom because when I was very young, my family scrambled eggs with tomatoes in this way, and it tasted like this.

add a little salt and seasoning to the egg mixture and mix well. Pour the cold oil in the hot pot into the egg liquid, and take it out of the pot for later use after a little shaping. Peel the tomatoes and chop them into pieces one centimeter or even smaller. Pour the tomato pieces into a hot pot with cold oil and stir-fry until the juice comes out. Then add some water, cover and cook for three minutes until the tomatoes in the pot turn into tomato juice.

pour in the spare scrambled eggs and stir fry, then turn off the heat and add salt, seasoning, a little sugar and monosodium glutamate. Use the preheating in the pot after turning off the fire to fully blend the ingredients and seasonings.

Different from most practices, you can hardly see the tomato after it is served on the table. It turns into another form and presents the taste of this dish together with the eggs: sour and refreshing, delicious and nutritious. It adaptively maintains the original taste and avoids the way children (or possibly big friends) pick and choose eggs.

The tomato and egg soup was poured with white rice to make the rice more delicious, and then the sour and refreshing eggs were served. This dish is both a dish and a soup, but it can write, direct and act out a drama about food itself.

One dish can be served without embarrassment, or one dish can be eaten more, so as to live in harmony with more tables. We just need to define it from a new angle, interpret it in a new way, change the same, and then keep our original heart, so that this simple and delicious home-cooked dish will not lose its nutrition and give more people joy.