When I first mentioned the combination of tomato and egg beef in the culinary community, I was worried about whether it was too common and would look stale among the general public. Surprisingly, however, many of the crowd said they had never tasted this pairing.
It's just puzzling. This is a traditional and classic combination of ingredients, and I don't tolerate anyone who doesn't know how to make it.
If there are only two ingredients to choose to pair with beef, one is tomato and the other is egg. The combination of the three is delicious and appetizing, and it is also a powerful weapon for housewives, and it is also a necessary skill for international students before going abroad.
The recipes presented below are beginner's versions, with moderate heat and no chance of failure.
Choose tender beef tenderloin as the beef choice, the slices should not be too thin, seal the tenderness with oil after marinating, and fry until it changes color and is cooked thoroughly before removing from the heat.
A little milk can be added to the egg, fried to create a tender and milky taste, the heat does not need to be too high, the egg liquid can be slightly solidified out of the pot, and the final coagulation process is completed in the residual temperature.
There is also a way to make tomato juice more mellow, which will be mentioned below.
Now, enjoy the taste of home