Upgraded tomato scrambled egg - braised with tomato thick egg
Everyone likes tomato scrambled eggs with 2.0 upgrade! It's a little more than the usual scrambled eggs with tomatoes, but it's much more beautiful. It's the children's favorite! There is also a Japanese name, tomato thick egg roast! O (∩∩) O ha ha~1. Tomatoes must be peeled. If you use hot water to peel them, you should pay attention not to scald them. Cooked tomatoes will be packed with powder particles. It is uncomfortable to cut them2. The diced tomatoes must be cut as small as possible, otherwise the egg skin will be broken when frying, which will make the roll look bad3. It is recommended that the children's shoes who are not afraid of trouble break up the eggs separately, and then filter the egg liquid into the diced tomatoes through a filter screen, so that the protein that has not been broken can be filtered out, and the taste is more smooth
Step 1 . Peel and dice tomatoes (as small as possible, as small as possible). Squeeze water with your hands to make diced tomatoes as little water as possible
Step 2 . Beat in two eggs and add a little salt (eggs need not add too much salt)
Step 3 . Break up and stir well
Step 4 . Put a little oil in the pot and add a spoonful of tomato egg liquid after the oil is hot
Step 5 . Roll aside
Step 6 . Add some more oil. After the oil is hot, continue to add a spoonful of tomato egg liquid, fry until most of the egg liquid is cooked, and roll it from the side with egg roll to the other side (that is, roll it from the right to the left in the figure)
Step 7 . Repeat this action until the tomato egg liquid is used up
Step 8 . Finally, fry it over a low heat for a long time to make the egg liquid in the middle fully cooked
Step 9 . Cut the omelette into sections and put it on a plate
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