Tomatoes and eggs are cooked, and the nutrition is reasonable. Most of the time it is fried. It is very convenient to do. The first home cooking that many people learn is the tomato scrambled eggs. Today, I changed the practice. The operation is also very simple. The egg is thick and delicious. tasty.
Wash the tomatoes, put them in hot water, peel them, then peel them off.
Sprinkle the eggs, chop the tomatoes into the egg mixture, add some salt and mix well.
Use a small brush to apply a layer of oil to the pan. Heat the pan over medium and small heat, pour in 2 tablespoons of egg liquid, and shake the pan to evenly spread it into a round shape.
When the egg liquid is semi-solidified, roll it from one side and roll it to more than half, push it to one end of the pot.
Into 2 tablespoons of egg liquid, spread the entire bottom of the pot. When the egg liquid slowly solidifies and does not flow, start rolling back from the rolled egg cake.
Repeat several times until all the egg liquid is used up. Use a shovel to gently press the egg to make the egg burn and condense.
After frying, put a little cold and cut into cubes and put on the small shallot leaves.
1. When frying, use medium and small fires to avoid the effect of egg noodles on the taste; 2. Like to eat old points, the last step can be slightly fried when the pressure is pressed; 3, the tomatoes should be as broken as possible, I This cut piece is a bit big, the taste is very good, but the egg is easy to break when it is ok, it is not easy to operate.