Remember when I was a child, my mother would occasionally make me tomato and egg stir-fry, the sweet and sour refreshing tomatoes paired with the fragrant and tender scrambled eggs were irresistible, especially the tomato soup mixed with rice, absolutely opened my appetite.

This dish seems simple, isn't it just pouring eggs and tomatoes into a pot, adding seasonings and stir-frying evenly? After I tried it myself, I realized that it's difficult to make it well without mastering certain techniques.

Should I put the tomatoes first or the eggs first? Should I add sugar? What seasonings are best? When I first tried it, I poured the scrambled eggs directly into the tomatoes, added seasonings, and stir-fried evenly, the taste was based on feeling, which wasn't very good.

Later, a relative who was a chef told me the correct method, the order of ingredients cannot be messed up, and many people messed it up, which explains why the eggs are not tender and the tomatoes are sour. Today I'm teaching you the techniques I've mastered, everyone who loves this dish should save it.

Main ingredients:Two tomatoes and four eggs.

Accessories:Salt, (liao jiu -), chopped green onions and garlic, black pepper, white sugar.

Step 1: Wash two tomatoes and cut them into large chunks and set aside. The ratio of tomatoes to eggs is very important. If there are not enough tomatoes, the scrambled eggs will taste insufficient and dry; if there are too many tomatoes, the scrambled eggs will be too sour. I didn't peel the tomatoes, because the tomato skin is rich in vitamins and dietary fiber, peeling it is a waste.

Step 2: Beat 4 eggs in a bowl, add a little salt and an appropriate amount of water. Scrambled eggs are more tender and chewy when fried with water. Add (liao jiu -) to enhance the aroma and remove the fishy smell of the eggs.

Step 3:The order of ingredients when adding tomatoes and eggs must not be messed up.Heat oil in a pan, gently shake the pan, and let a layer of oil stick to the pan wall. When stir-frying eggs, it won't stick to the pan wall. When the oil is 80% hot, pour in the beaten eggs and stir-fry until they form clumps, then stir-fry and set aside.

Step 4: No need to wash the pot. Heat oil in the pot, stir-fry chopped green onions and garlic until fragrant, then add the tomatoes and stir-fry out the juice. If you like a rich tomato flavor, you can add an appropriate amount of water.

Step 5: After all the tomato juice has been fried out, add the freshly fried scrambled eggs and stir-fry evenly. Seasoning: Add salt, pepper, white sugar, MSG and chicken broth for flavoring seasonings, but don't add them, otherwise the taste will be wrong. Stir-fry evenly, and delicious tomato and egg stir-fry is ready.

When making tomato and egg stir-fry, the order of ingredients is very important, and you must not mess it up. Directly pour the fried scrambled eggs into the tomatoes. The scrambled eggs are easy to stick and burn, so you must fry them separately. This dish of tomato and egg is nutritious, delicious and sour and sweet, and tastes great with white rice. I can eat two bowls at a time.

Mei Jie says:

1. Choose ripe and juicy tomatoes. If the tomato skin is too thick or you are worried about pesticide residues on the tomato skin, you can peel the outer skin, and the taste of the tomatoes will be better.

2. I like scrambled eggs to be scattered and fully integrated with the tomato juice. If you like large pieces of scrambled eggs, don't stir-fry them too scattered.

3. The taste of commercially available tomatoes is not very good, the sour and sweet ratio is not very satisfying. You can add tomato paste to enhance the flavor. Choose tomato paste in cans, not tomato sauce.

I am Mei Jie's food record, and I will share various cooking techniques, dietary knowledge, and food trivia every day. If you also love food, please like, save and forward, and continue to follow me. Your support is my greatest motivation, we'll meet again tomorrow, bye bye.