Scrambled eggs with tomatoes, in Beijing dialect, should be called scrambled eggs with persimmons.

This dish is not only a popular home-cooked dish in China, but also a favorite dish among foreigners in Chinese restaurants.

The popularity of this dish is such that it can be said that anyone who can cook can cook it.

Even the first time many people go into the kitchen to drum up the dish, it is this scrambled egg with tomatoes.

Unlike the sour and hot shredded potatoes, which require knife work, this dish does not require any knife work, and cutting the tomatoes into any shape does not delay the deliciousness of the meal.

And the seasoning is also very simple, you don't have to worry about when to put the peppercorns, and you don't need to care how much you need to put in the light soy sauce cooking wine, because these are all needed.

This dish only needs to be put a little salt to get out of the pot, and you can also put some sugar if you are more particular.

Other than that, no other seasonings are used.

This greatly reduces the difficulty of cooking.

Not only is the difficulty of seasoning low, the heat requirements are not high, just keep the fire on the line, first scramble the eggs and then fry the tomatoes, when the tomatoes are fried and paste, directly pour the scrambled eggs into it, and then stir it.

Let's live, get out of the pot and eat.

It is already considered a matter of being able to fry them separately, and even many people scrambled the eggs into pieces and poured the chopped tomatoes directly into them, and stir-fried until the tomatoes were rotten, then turned off the heat and removed from the pot.

It's so easy to beat, it's so easy.

However, although the threshold of this dish is not high, the taste is really not ordinarily good.

It can be said that the most popular home-cooked dish in all parts of the country is this scrambled egg dish with tomatoes.

Not only is the dish simple and easy to cook, but the key is also very white.

It can be served with noodles, it can be served with rice, it can also be served with steamed bread, rice noodles, and so on.

Anyway, whether it is a southerner or a northerner, they can be taken care of.

And with a little soup added to this dish, it becomes a tomato and egg stew, which is an excellent accompaniment to noodles.

If you add a little more soup, it will become tomato and egg soup, which meets the needs of most people who like to drink soup after eating.

The level of classicism of this dish is really unexpected.

But don't look at the low threshold of this dish, but if you want to make it delicious, you also have skills.

After Xu Zhuo steamed the rice, he began to beat the eggs, preparing to make this dish.

For many people, beating eggs is just breaking up the eggs, and there is nothing special about it.

But for a professional chef, there are a few things to pay attention to when beating eggs.

The first thing is to add salt when beating eggs, so that the scrambled eggs have a taste, but this is generally known to people who can cook, and there is no need to emphasize it.

But the second point is that some people don't know.

That is, add some water when scrambled eggs, and the scrambled eggs will be more tender.

If you feel that the eggs smell too fishy, you can also replace the water with cooking wine, so that the scrambled eggs will not have an unpleasant fishy smell and will taste better.

Another point is that the eggs should be broken up as much as possible.

Many people beat eggs, and they are done by stirring up the yolks.

In fact, the egg whites have not been stirred at that time, and they have to continue to stir.

Only when the egg whites are stirred up, the scrambled eggs will be more loose and delicious.

These are all precautions for making scrambled eggs with tomatoes.

But it's not enough to focus on eggs alone, tomatoes are also crucial.

Whether you fry tomatoes and eat them in soup, or you don't want to eat them in chunks, there is one thing that must be done.

That is to peel the tomatoes.

Tomatoes, especially ripe tomatoes, will roll up the skin when stir-fried and mixed into the dish, which will affect both the appearance and the taste.

Every time I eat it, I have to stop and spit it out, which is very unpleasant.

So it is necessary to remove the skin of the tomatoes before making them.

Peeling tomatoes is also very simple, Xu Zhuo took some water in a wok and put it on the stove to start boiling, and after boiling, gently cut a cross on the top of the washed tomatoes with a kitchen knife.

The cross knife should be cut as large as possible, so that it will be easier to peel the skin.

Of course, you don't have to make a cross knife, if the tomato is too big, you can also make a few more cuts, and you don't have to worry too much about this, because it is convenient for the tomato to peel.

Put the drawn tomatoes in boiling water and turn them a few times with a spatula, so that the tomatoes will be heated evenly and the skin will fall off better.

The tomatoes don't need to be boiled in the pan for too long, and the skin starts to curl in the area where the knife has been cut, and the tomatoes can be removed.

The tomatoes do not need to be peeled in a hurry, they can be set aside to cool down.

This allows heat from the epidermis to penetrate more and prevents hands from getting burned.

When the tomatoes were not too hot, Xu Zhuo tore off all the skin on the surface of the tomatoes, put them on the cutting board and began to cut them.

At this time, the tomatoes are slippery and greasy, which makes it a little difficult to get started, so you have to be careful when cutting them.

can't learn from Guo Xingwang, although he doesn't have to work these days, but no matter where he is, he is greeted with contempt or sympathy.

"As a professional chef, you can still cut your hands, you are really talented. ”

Guo Xingwang has heard this kind of talk many times recently.

He couldn't wait to take off the gauze and get to work.

Even the dirtiest and most tiring work is better than being despised by your colleagues.

Xu Zhuo cut the peeled tomatoes into small cubes and put them in a bowl for later use.

He and Yu Keke both like to eat bibimbap with tomatoes and scrambled eggs, so they cut them into small cubes so that the juice can be fried out easily.

If you like tomatoes, you can also cut them into slices or cubes.

After cutting, when the rice is almost ready, Xu Zhuo added a wok and started to make it.

Heat a pan and pour peanut oil into it.

When scrambling eggs, the oil should not be missing, otherwise the scrambled eggs will not be delicious.

And it's okay to put a little more oil at this time, you can use it to fry tomatoes later, and it won't be wasted.

After the oil was hot, Xu Zhuo slowly poured the eggs into the pot.

When pouring the eggs, turn them in a circle and let the egg liquid fall into the pot one by one.

The advantage of this is that it can make the scrambled eggs fluffier and tastier.

After the eggs are in a ball, they should be stir-fried twice before coming out of the pan, so that the peculiar smell in the eggs can be dissipated and there will be no more fishy smell.

After the eggs were served, Xu Zhuo pressed the eggs in the bowl with a spatula, squeezed out the fat in the eggs, and then carefully poured them into the wok.

Reheat the heat, pour in the garlic slices and chopped green onions and fry until fragrant, if not, just pour the diced tomatoes into it and stir-fry.

When stir-frying, add salt.

This will make the tomatoes juice better.

When Xu Zhuo was busy, Yu Keke took his mobile phone and quietly appeared at the door of the kitchen.

She took a picture of Xu Zhuo's cooking, and then posted it in the circle of friends.

"It's so annoying, I just said that my stomach was a little hungry, so he quickly got up and made me food, and he didn't support me to lose weight at all, hum!"

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