Tomato And Egg Stir Fry is a classic series of home-cooked dishes, and the ingredients can be found here!
Tomatoes should be well cooked. Naturally ripe tomatoes have a lot of water and good acidity and sweetness.
The meat and sand dish does not require too much seasoning and can be eaten simply to achieve its original flavor.
Tomato And Egg Stir Fry
Tomato And Egg Stir Fry is a classic series of home-cooked dishes, and the ingredients can be found here!
Equipment
- 1 induction cooker
- 1 pot
- 1 frying spoon
Ingredients
- 2 tomato
- 3 native eggs
- 2-3 grams Salt
- 0.5-1 g sugar
- Appropriate amount Corn oil
Instructions
- Tomatoes washed and cut with a cross knife
- Boil in boiling water for 15-20 seconds to facilitate peeling
- Peel and chop the tomatoes, add 2 grams of salt to the eggs and beat them, (beat a few more times to make the egg white and egg yolk fully blend)
- Put oil in the pan, when the oil temperature is 7-8% hot, pour in the eggs
- Quickly break up and stir, and the egg liquid can be turned off when the egg liquid solidifies, to prevent the fry from becoming old.
- Take it out and spare
- Put a small amount of oil in the pot again, pour in the diced tomatoes, and stir fry as shown in the picture! The far left is just put in, and the far right is fried, be sure to use a shovel to crush the tomatoes
- Pour in the eggs and stir fry, add an appropriate amount of salt and a little sugar according to taste, cook for 40-60 seconds, and turn off the heat
- Sweet and sour, it goes well with rice, whether it is rice bowl or egg tomato lo mein, it is very classic
Notes
1. The important thing is to say three times. Remove the skin of the tomatoes, choose the ripe ones, chop them, and stir-fry them.
As a dish, you don’t need to add water, pay attention to the details!
2. Adjust the sweetness and saltiness according to your taste.