Scrambled eggs with tomatoes, do you really know how to scramble? The chef teaches you a trick that is better than eating crabs!

 

Scrambled eggs with crab and tomatoes

Ingredients: 4 eggs, 500 grams of tomatoes, 10 grams of ginger, 5 cloves of garlic, 1 green onion

Make:

1. Cut the tomatoes into cubes, mince the ginger, pat the garlic and chop the green onions.

2. Beat the eggs with salt, 1 teaspoon of milk and a few drops of vinegar. Note: Use a little milk and vinegar to make the eggs fluffier and tastier.

3. Heat the oil in the pot, pour in the egg mixture, and the egg liquid will rise immediately into the pot, and the oil temperature is the best.

4. Quickly spread and serve out (at this time, part of the egg liquid with the end of the solidification, do not wait until it is fully cooked, because it will have to be returned to the pot later).

5. Pour the oil again, when the oil is hot, first put the green onion, minced ginger and garlic into the pot, turn over a shovel, and then fry the tomatoes.

6. Season while stir-frying, adding salt and sugar first.

7. Add another vinegar, about 2 teaspoons.

8. Stir-fry until the juice of the tomatoes is soft, pour the scrambled eggs back into the pan, stir-fry evenly.

9. Serve on a plate and sprinkle with green onion leaves to garnish.