Scrambled eggs with tomatoes taste like crab! Multiple actions are very different, and you won't be annoyed to eat every day!

This scrambled egg with tomatoes is not the ordinary one, its name is Scrambled Eggs with Crab and Tomato. It's so delicious, the noodles, bibimbap, and the big buns are all invincible!

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.

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

5. Quickly spread and put out (at this time, part of the egg liquid is still solidified, do not wait until it is fully cooked, because it will have to be returned to the pot later).

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

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

8. Add more vinegar, about 2 teaspoons.

9. Stir-fry until the juice of the tomatoes is soft, pour the scrambled eggs back into the pan, stir-fry well, and remove from the pan.

10. Serve on a plate and sprinkle with green onions and leaves to garnish.

Small Whispers:

1. Some tomatoes are particularly old, so they should be scalded with boiling water to peel off the skin.

2. If you want to eat the taste of crab, the key is that ginger and vinegar should not be less, and the dosage should be just right.

3. Be sure to use a small amount of sugar when stir-frying tomatoes to bring out the umami. I really feel like I'm eating crabs!