How to make tomato and egg stew?

Tomato and egg stew is actually a way of cooking scrambled eggs with tomatoes. The eggs in scrambled eggs with tomatoes can be made soft or hard, depending on how the dish is cooked. The method of tomato and egg stew is very simple, and it can be made by white-collar workers who are in a hurry.

Tomato and Egg Stew

Main ingredients: 500 grams of tomatoes, 3 eggs.

Auxiliary ingredients: 125 grams of cooking oil, appropriate amounts of chopped green onion, minced ginger, and garlic slices, 40 grams of soy sauce, 10 grams of fine salt, 50 grams of green pepper, appropriate amount of soaked black fungus, and a little pepper.

practice:

1. Crack the eggs into a bowl, add a little salt and stir well. Put 50 grams of cooking oil and a little peppercorns on a frying pan. When the oil is hot and the peppercorns are charred, remove them from the pan, pour in the eggs and fry them into small pieces. Put them into a bowl and set aside.

2. Fry the tomatoes into tomato sauce, pour the fried eggs in the bowl into it and mix well.

Tomato and Egg Stew

【raw material】

Tomatoes, eggs, water starch, oil, salt

【practice】

1. Tomato and egg stew and tomato and egg blanched are different. The stew is thickened, while the blanched one is not.

2. If you want to eat soft-boiled eggs, first stir-fry the tomatoes. After the red oil comes out, add the soup and cook over high heat. After the tomato flavor is cooked, add starch. After adding the starch, throw the egg on it. The egg should be soft, but the starch must be thick. Don't move it, let it cook by itself.

3. If you want to eat a harder egg stew, fry the eggs over high heat first. If you want to fry the eggs more tenderly, you can add a little water to the beaten eggs and then fry the eggs in oil. This way the eggs will be soft and tender. After sautéing, remove from the pot and stir-fry the tomatoes.