How to cook bitter melon, tomato and eggs?

I believe that anyone who has been in the kitchen can make scrambled eggs with tomatoes, because it is so simple. You just need to fry the eggs first, then add the tomatoes. After the tomatoes have juice, you can add some salt and then serve. In fact, there is another alternative way to make scrambled eggs with tomatoes, which is to add some bitter gourd. So, what is the recipe for bitter melon, tomato and eggs?

Scrambled eggs with bitter melon and tomatoes is a delicacy that uses eggs, bitter melon, tomatoes and other ingredients, and sugar, salt, chopped green onions and other seasonings. This dish is made by pouring the ingredients into a wok and stir-frying them.

raw material

2 eggs, bitter gourd, 1 tomato, sugar, and salt.

practice

1. Bitter melon can be blanched in advance, but it is also delicious without blanching. Beat the eggs into egg liquid, peel the tomatoes and cut them into pieces;

2. Heat the pan and add oil, add the egg mixture and stir-fry until cooked, set aside;

3. Leave some oil in the pan, pour in the bitter melon and fry until it changes color, add the tomato cubes, add some sugar and stir-fry until the soup comes out. You can add a little more sugar, then pour in the egg cubes;

4. Add salt and stir well.

Production tips

1. Generally we use two eggs with two tomatoes of the same size. The ratio of eggs and tomatoes is critical. If there are not enough tomatoes, the scrambled eggs will taste tasteless, greasy, and dry; if there are too many tomatoes, the scrambled eggs will be too sour and have too much soup, and you won't be able to enjoy the scrambled eggs to your heart's content. A good combination of ingredients is not only the basis of deliciousness, but also a guarantee of balanced nutrition.

2. When beating eggs, we must pay attention to the method and "beat them hard"

When beating eggs, beat them harder for a while and gradually increase the speed. The tip of the chopsticks should scrape the bottom of the bowl with each beat. The chopsticks should be immersed in the eggs as much as possible. Until every time the chopsticks move outside the rim of the bowl, almost all of the eggs jump out of the plane of the rim of the bowl, and when you stop beating, there is a large amount of foam on the surface of the eggs. Only then can the eggs be considered beaten.

3. Add more oil when frying eggs and make sure the oil is hot. Pour the same amount of oil as eggs into the pan, wait for the oil to heat up and then scramble the eggs with tomatoes.

Pour the eggs into the pan. Before pouring the eggs in, shake the pan to allow the oil to cover the bottom of the pan, so that the eggs will not stick to the wall of the pan. Pour the eggs in large quantities along the edge of the oil and the pan. After the eggs are put into the pan, stir fry quickly with a spatula or chopsticks.

4. We can add some sugar when frying tomatoes. This can neutralize the sourness of tomatoes and make them taste better. In addition, you should take advantage of the moisture of tomato juice. When cutting tomatoes, try to cut them into pieces the size of orange segments, so that you can get more juice.

5. Turn off the heat first and add salt just before serving. This is the secret to making scrambled eggs with tomatoes. You will find that when you serve the dish to the table, the tomatoes have released just enough fresh juice that is just right and tastes pure!