How can I make the taste of scrambled eggs with tomatoes in restaurants?

Five skills of scrambled eggs with tomatoes

Ingredients: 3 eggs, tomato 150g, 4 tbsp vegetable oil, salt and monosodium glutamate, sugar 1 tbsp.

Production process:

1. Wash tomatoes, blanch with boiling water, peel and remove pedicels, and slice for later use.

2. Beat the eggs into the bowl, add salt and beat them evenly with chopsticks.

3. Put 3 tablespoons of oil in the wok and heat it. Put the eggs in a wok and fry until cooked.

4. Heat the remaining oil, stir-fry the tomato slices, stir-fry the salt and sugar for a while, and pour in the eggs and stir-fry a few times.

Stir-fry this dish quickly. Although this dish is the most common home-cooked dish, the quality of frying can be seen at a glance. It's called cooking technology. Adding starch to eggs can make them taste smoother.

The first trick of scrambled eggs with tomatoes:

Usually we use two eggs and two tomatoes of this size. The ratio of eggs to tomatoes is very important. Without tomatoes, scrambled eggs will feel tasteless, greasy and dry. Eating too many tomatoes will be too sour, and drinking too much soup will make it impossible to eat scrambled eggs. Good raw material collocation is not only the basis of delicious food, but also the guarantee of balanced nutrition.

The second trick of scrambled eggs with tomatoes:

Pay attention to the method when you beat eggs. When you beat eggs, you should beat hard for a while and gradually speed up. The tip of chopsticks should be scraped to the bottom of the bowl every time, and the chopsticks should be immersed in the eggs as much as possible until almost all the eggs jump out of the plane of the bowl mouth every time the chopsticks move out of the bowl mouth, and there is a lot of foam on the surface of the eggs when they stop beating eggs.

The third trick of scrambled eggs with tomatoes:

Add more oil when scrambled eggs, and the oil should be hot. Pour as much oil into the pot as the eggs, and then pour the eggs into the pot when the oil is hot. Before pouring the eggs, shake the oil pan and let the oil cover the bottom of the pan, so that the eggs will not stick to the wall of the pan. Pour a lot of eggs along the edge of the oil and the wall of the pot Immediately after the eggs are put into the pot, stir the eggs quickly with a shovel or chopsticks to make all the eggs absorb enough oil and be heated by the oil.

The fourth trick of scrambled eggs with tomatoes:

We can add some sugar when frying tomatoes. This will neutralize the sour taste of tomatoes and make them taste better. Moreover, use the moisture of tomato juice. When cutting tomatoes, try to cut them into pieces the size of orange petals, so as to get more juice.

The fifth trick of scrambled eggs with tomatoes:

Turn off the fire first, and then add salt to the bottom of the pot. This is the secret of scrambled eggs with tomatoes. You will find that when you put the dishes on the table, the tomatoes just release enough, just right and pure fresh juice!

One of my exclusive methods is to add salt and monosodium glutamate to the eggs, and remember to add some water (so that the eggs will rise higher and fatter). But it must be stirred evenly for a long time. )