Today I will share a dish of scrambled eggs with tomatoes.
It is a classic dish that is a household name.
Few people would not like it.
A dish for all ages.
Sweet and sour, tender and juicy.
The eggs absorb the tomato juice and have a richer taste when eating.
The rich soup is especially good for bibimbap.
Less than 10 yuan, nutritious and delicious.
Ingredients: Tomatoes, eggs.
Seasoning: peanut oil, salt, sugar.
Tomatoes are crossed on the back.
Pour boiling water and soak for 2 minutes, peel off the skin and remove the stem.
Finely chopped and set aside.
Crack the eggs into a bowl.
Add 1 teaspoon of salt and stir well.
Heat oil in a hot pan, add the egg mixture, stir-fry until cooked, and set aside.
ps: I like to eat tender eggs, and the egg liquid is basically solidified and fried and can be served.
Add a little oil to the pan, add the tomatoes and stir-fry over medium-low heat to remove the sand.
Press the tomatoes with a spatula to melt the juice faster.
Add a pinch of salt and two tablespoons of sugar and stir-fry until melted.
Pour in the eggs and stir-fry well, and you're ready to go.
The delicious tomato scrambled eggs are ready.
Sweet and sour, tender and juicy.
It is especially delicious when used for bibimbap.
It's simple, nutritious and delicious.
You might as well give it a try.
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A collection of winter stomach-warming delicacies