How to make tomato and egg fried pancakes

Tomato and egg fried pancake is also a common vegetarian fried pancake. It is simple to make and has good nutritional effects. It is more suitable for people who are losing weight. It tastes good and tastes sweet and sour. It has a good effect in promoting appetite. The most important thing about tomato and egg fried pancake is that there is a fried pancake. You can prepare an appropriate amount of eggs and tomatoes to make it. Let us learn how to make tomato and egg fried pancake.

How to make tomato and egg fried pancakes

Ingredients

Main ingredients: two tomatoes, two eggs

Steps to make tomato and egg fried pancakes

1. Prepare enough shredded pancakes and buy them from the market. One dollar is enough for one person. Cut the green onion, ginger and lettuce into shreds.

How to make homemade tomato fried pancakes

2. Beat the egg liquid in a bowl, add a little salt and a little water.

3. Heat the pan, pour in a little oil, pour in the egg liquid, stir-fry and serve.

4. Cut the tomatoes into small slices and set aside.

5. Heat the pan, pour in oil, add the scallion and ginger and stir-fry until fragrant, add tomatoes and fry until the juice comes out (you can add ketchup or sugar according to your taste), add the lettuce and stir-fry, add the shredded pancakes, stir-fry for about one minute, and add a little vinegar. When the shredded cake is colored, add the eggs, stir-fry, add salt and serve.

Tomato and egg fried pancake recipe 2

Materials

Main ingredients: 100g pancakes, seasonings: salt, tomato sauce, 2 eggs

1. Cut the pancake into strips

2. Cut the onion and garlic into shreds

3. Beat the eggs and set aside

4. Cut tomatoes into pieces

5. Put oil in the pan, fry the eggs first, move them to the side of the pan, then add the onions and garlic and fry until fragrant

6. Add tomatoes and stir fry until the soup is separated

7. Add shredded pancakes and stir-fry, add salt and serve.

Method 3

Main ingredients: two tomatoes and two eggs. Method/steps: 1. Dice tomatoes, slice garlic, beat eggs in a bowl, add appropriate amount of table salt and set aside. 2. Fry the eggs and set aside. It is best to fry the eggs a little harder so that the tomatoes will not fall apart. 3. After the eggs are fried, add the tomatoes directly without adding cooking oil. Add a little salt, stir-fry until the water comes out, pour in the fried eggs, and stir-fry until the tomatoes turn into water. Add salt according to your preference. 4. The more tomatoes there are, the more water will be produced. Otherwise, add a little water. 5. Place the shredded pancake evenly on the tomato and egg, cover the pot and simmer for three minutes to allow the soup to be better absorbed by the shredded pancake. Turn off the heat, sprinkle a little sesame seeds, stir evenly with chopsticks, and serve.