Scrambled eggs with tomatoes, scrambled tomatoes first or scrambled eggs first? The hotel does just that, no wonder it's nice to eat

【Scrambled eggs with tomatoes】Ingredients: 2 tomatoes, 3 eggs, appropriate amount of oil and salt, 1 green onion, 1 slice of ginger, 2 cloves of garlic, a few drops of rice vinegar, 1 tablespoon of sugar,

Steps:

1. Prepare the required ingredients, generally we use two or three eggs with the same size of tomatoes. The ratio of eggs to tomatoes is crucial, if there are fewer tomatoes, the scrambled eggs will feel less flavorful and greasy, the fried dishes will be drier, and too many tomatoes will be too sour and too much soup.

2. Cut the top of the tomatoes with a knife, put them in a bowl, pour boiling water, and blanch them in boiling water for 1-2 minutes, so that you can easily peel off the skin of the tomatoes.

3. Peel the peeled tomatoes and cut them off the stems, then cut each tomato into 8 equal cloves and cut into pieces the size of orange petals.

4. Then use a knife to put the pulp of the tomato, and use the blade to cut the pulp of the tomato and the pulp of the fruit separately.

5. Knock the eggs into a bowl, pour in a few drops of vinegar, beat evenly, make the egg yolk and egg white fully blended and then together, chop the green onion, mince the ginger, and slice the garlic.

6. Add oil to the pot and heat it, the amount of oil is slightly more than usual for stir-frying, before pouring the eggs, shake the oil pan so that the oil is applied to the bottom of the pot, so that the eggs will not stick to the wall of the pot. Pour in the egg mixture, spread out the egg cake, wait for the egg liquid to heat until it is slightly solidified, then stir-fry the eggs into pieces, put the eggs out for later use, put a little more oil, so that the scrambled eggs taste fragrant and fluffy. If there is less oil, the egg liquid will stick to the pan easily.

7. Add a little oil to the pot and heat it, add chopped green onion and ginger and stir-fry until fragrant, then add tomatoes and stir-fry to get the juice. Since tomato pulp contains a lot of water, there will be water precipitation.

8. Add the scrambled egg pieces, add sugar, stir-fry evenly, and simmer for a while to fully blend the flavor of the egg pieces and tomatoes.

9. Add the flesh of the tomatoes, add a little salt, garlic slices, stir-fry evenly over high heat, turn off the heat and put on a plate.

Tips:

(1): When cutting tomatoes, the pulp and the pulp are separated, and the fruit pulp is easy to fry the water first, and then the pulp is fried, which can keep the shape intact and make the dishes have a good appearance.

(2): When scrambling eggs, put a little more oil, so that the scrambled eggs taste fragrant and fluffy. If there is less oil, the egg liquid will stick to the pan easily. I want to make this dish delicious and look good.

(3): Scramble the eggs first, fry them into pieces and put them out, then fry the tomatoes, and then put the egg pieces together and fry them together, so that the eggs are flavorful, and they are still tender to eat, and they will not be overfried.