Where is the dish of scrambled eggs with tomatoes?

Hello!

First of all, the dish "Tomato Scrambled Eggs" is indeed the pride of our people. It is an authentic Chinese dish. Although there are many combinations of eggs and tomatoes in Western food, there is absolutely no such thing. Our very own "Tomato Scrambled Eggs" was wonderful! !

Although tomato scrambled eggs is not a big dish, the host is even embarrassed to order this dish at a big banquet. But it is indeed a delicacy with full color, flavor and flavor, refreshing, appetizing and nutritious!

"Tomato scrambled eggs" became popular in my country in the 1970s.

The reason why "tomato scrambled eggs" is popular, in addition to its good taste, is that it is easy to make well but hard to make bad! ! Haha,,,,

I always think that the simpler the dish is, the less simple it is. The "tomato scrambled eggs" you mentioned reminds me of another dish called "boiled cabbage". This is a dish. Classic Sichuan cuisine is a combination of stock and ordinary cabbage, without too many supplementary ingredients. However, it is this dish that has become a representative dish of Sichuan cuisine! !

So, the simpler it is, the less simple it is! ! Haha

The topic is far off topic, let’s talk about tomato scrambled eggs.

What you said about making tomato scrambled eggs is right! ! The order is like this. Do this so that the eggs are not broken.

Below, I will explain the system in detail from preparing the ingredients to how to fry:

One: Point one: simple ingredients:

1. Two eggs (make less, if others don’t eat enough, you won’t be afraid that they won’t remember your craftsmanship, haha,,!)

2. Two tomatoes, medium size are enough.

Note: The ratio of eggs to tomatoes is key. If there are fewer tomatoes, the scrambled eggs will taste insufficient, greasy, and dry; if there are too many tomatoes, the scrambled eggs will be too sour and soupy, and you will not be able to enjoy it. Scrambled eggs. A good combination of raw materials is not only the basis of delicious food, but also the guarantee of balanced nutrition.

Two: Point two: How to beat eggs correctly:

The emphasis here is on beating eggs, not stirring them. The specifics are as follows: After cracking the egg shell (if you are not yet proficient in cracking eggs and do not know the details, please be sure to consult the relevant parties first.) Pour it into a bowl and quickly stir the eggs with a pair of chopsticks. The movement trajectory of the chopsticks is a cone shape, with the top of the cone directly above the mouth of the bowl and the bottom of the cone completely in the bowl and parallel to the plane of the mouth of the bowl. Gradually, the egg white and egg yolk 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, and slowly make the chopsticks reach an angle as parallel to the mouth of the bowl as possible. From then on, the chopsticks reached a new movement trajectory: it is still a cone shape. The top of the cone is on the side of the bowl, or to be precise, it is located on the extended plane of the mouth of the bowl. The bottom of the cone is a circle perpendicular to the mouth of the bowl, and half of the circle is in the bowl. In the middle, half of the circle is above the mouth of the bowl. This is the real beating of eggs.

Note: Beat the eggs harder for a while, gradually increase the speed, scrape the tip of the chopsticks to the bottom of the bowl with each stroke, and soak the chopsticks in the eggs as much as possible until the chopsticks hit the bottom every time. When the egg moves outside the mouth of the bowl, almost all the eggs jump out of the plane of the mouth of the bowl, and when there is a lot of foam on the surface of the egg when the egg is stopped, the eggs are considered to be beaten well.

Three: Point three:

It is best to use an iron wok with a round bottom and thick walls to sublimate the eggs. It can not only replenish iron, but more importantly, it can extend the pan. The heat conduction ability in the wall direction is strong, so that the pot is heated evenly.

Pour as much edible vegetable oil as eggs into the pot (never use animal oil, which is not only high in cholesterol, but also makes the dish greasy when it is a little cold). Wait until the vegetable oil is hot enough that green smoke seems to come out. When the time comes, pour in the eggs without hesitation.

Note:

1. Before pouring the eggs, shake the oil pan so that the oil covers the bottom of the pan, so that the eggs will not stick to the walls of the pan and become burnt.

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

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

4.

Immediately after the eggs are put into the pot, stir the eggs quickly with a shovel or chopsticks so that the liquid eggs wrapped in the formed fried egg pieces will continue to flow out, so that all the eggs can absorb enough fat and be subject to the high heat of the oil. Misconception: You can add less oil. The tenderness and aroma of the eggs all depend on whether the high-heat fat is fully soaked. As long as you follow the tips here, eggs can indeed absorb twice as much food oil.

Four: Point 4: The wonderful use of tomato juice:

When there is no oil or water in the pot and the eggs have metamorphosed, pour the thinly sliced ??tomatoes into the pot. Medium (you can wipe the bowl where you beat the eggs before pouring) and stir a few times with a spatula. The important thing at this time is to seize the time and use a shovel to mash the eggs into small pieces as much as possible, pound them a few times, stir them a few times, and repeat this for several rounds until the eggs have become 2-3CM pieces and are evenly mixed with the tomatoes. Together.

Thank you! !