Why do tomatoes turn red when they are only the size of an egg?

Tomato scrambled eggs are rich in a variety of nutrients and are a dish for women to keep in good shape. Tomatoes are one of everyone’s favorite foods. They are cute, delicious and juicy. They are not only good for beauty, they also contain Nutrition can also protect the heart. It has many benefits and is really not to be missed. Eggs are nutritious, easy to store, don’t need to be washed, and taste delicious. Recommended!!

Compared with eating raw tomatoes, people eating processed tomatoes can increase the concentration of antioxidants such as lycopene in the blood. This is because high temperatures damage the cell walls of tomato cells, thereby increasing the release of antioxidants such as lycopene. In addition, during the cooking process of tomatoes, vegetable oils such as peanut oil and salad oil are often used, and these oils will help tomatoes naturally release fat-soluble antioxidants such as lycopene and fully exert their antioxidant effects. Of course, everything has its pros and cons. After heating, the vitamin C in tomatoes will be lost, but the content of lycopene and other antioxidants in tomatoes will increase significantly. Therefore, the overall nutritional value of cooked tomatoes is higher than that of tomatoes eaten raw. In addition, tomato skins contain a large amount of lycopene, so it is best not to discard the skins when eating them.

Scrambled eggs with tomatoes is a dish that is often cooked at home, but not everyone can make it well. Today we will tell you some tips for making scrambled eggs with tomatoes.

The first tip for scrambled eggs with tomatoes: Generally we use two eggs with two tomatoes of this size. The ratio of eggs to tomatoes is critical. If there are too few tomatoes, the scrambled eggs will taste insufficient, greasy, and dry. If there are too many tomatoes, the scrambled eggs will be too sour and soupy, and you will not be able to enjoy the scrambled eggs. A good combination of raw materials is not only the basis of delicious food, but also the guarantee of balanced nutrition.

The second biggest tip for scrambled eggs with tomatoes: When beating eggs, we should pay attention to the method, "beat hard". When beating eggs, beat them harder for a while, gradually increase the speed, and use the tips of the chopsticks to Scrape down to the bottom of the bowl with each stroke. Make sure the chopsticks are immersed in the eggs as much as possible until every time the chopsticks move outside the mouth of the bowl, almost all the eggs jump out of the plane of the mouth of the bowl, and when you stop beating, the surface of the eggs has A lot of foam, then the eggs are considered to be beaten.

The third biggest tip for scrambled eggs with tomatoes: add more oil when scrambling eggs, and the oil should be hot. Pour the same amount of oil into the pot as the eggs. Wait until the oil is hot before pouring the eggs into the pot. Before pouring the eggs, shake the oil pan so that the oil covers the bottom of the pot, so that the eggs will not stick. On the wall of the pot. Pour the eggs in large amounts along the edges of the oil and pot walls. Immediately after the eggs are put into the pot, use a spatula or chopsticks to quickly stir the eggs. This will allow all the eggs to absorb enough fat and be exposed to the high heat of the oil.

The fourth tip for fried tomatoes and eggs: We can add some sugar when frying tomatoes. This can neutralize the sourness of tomatoes and give them a better taste. And we must take advantage of the moisture of tomato juice. When cutting tomatoes, try to cut them into pieces the size of orange wedges, so that you can get more juice.

The fifth tip for scrambled eggs with tomatoes: turn off the heat first, and add salt only when it is out of the pan. This is a secret technique for scrambled eggs with tomatoes. You will find that when you bring the dish to the table, the tomatoes have just released enough fresh juices with just the right amount of pure flavor!

1 Scrambled eggs with tomatoes

Explanation: Everyone can make scrambled eggs with tomatoes, but making them delicious is difficult. Mainly due to several misunderstandings, I will explain them in detail later.

Ingredients: tomatoes, eggs

Ingredients: vegetable oil, salt. Note that you don’t need to add chicken essence or MSG to the scrambled eggs with tomatoes, because scrambled eggs with tomatoes are meant to be eaten as “fresh”, and substances that form the umami flavor are precipitated when the eggs are scrambled with tomatoes. There is no need to add MSG or chicken essence to enhance the freshness. This is also the reason why onions, ginger and garlic are not used when making this dish.

Production method:

1. Cut the tomatoes into pieces of different sizes. It doesn’t matter what shape they are. Open the eggs and put them in a bowl. Beat them well and add a little salt.

2.

Put an appropriate amount of oil into the pot (when frying eggs, the amount of oil is very important. My experience is to put in 2/3 of the egg liquid). When the oil is hot, (I will explain in detail how to judge the oil later. temperature), pour in the egg liquid. Note that at this time, the egg liquid will solidify naturally. Do not move it. When the egg liquid has solidified (be careful that the oil dries out and the eggs become mushy), use a rice spatula (also called a frying spoon). Gently enter from the edge of the egg, turn the egg over, fry it, and when both sides are golden, take the egg out of the pan (you don’t have to take it out, but let’s wait until you become more familiar with it). At this time There should still be some oil in the pot. Pour the tomatoes in and stir-fry a few times. Since the tomatoes contain a lot of water, water will precipitate. At this time, put the fried eggs in, add a little salt, and stir-fry a few times. Next, take out the pot. ps: Some people like to put some water in when making it. I don’t recommend it. In fact, the water in the tomatoes is enough, so there is no need to add water. Also, the quality of tomatoes today is not good, and the fried vegetables are not sweet and have a bit of a bitter taste. You can add some sugar when cooking.

Exclusive secret recipe for tomato scrambled eggs

Tomato scrambled eggs are not a big dish, and even the host is embarrassed to order this dish at a big banquet. But it is indeed a delicious dish that is delicious, appetizing and nutritious.

In fact, the cooking of tomato scrambled eggs is very particular.

One of the key points: simple ingredients...

1. Two eggs (make less, so others don’t eat enough and don’t worry they won’t remember you.)

2. Two tomatoes 6cm in diameter. If the tomatoes you use are very large, such as 12cm in diameter, then (v=4/3*3.14*r*r*r) you should use 2×6×6×6/12/12/12=0.25; if If you are using delicate tomatoes from Jiangnan, you should use 2×6×6×6/4/4/4=6.75!

Note: The ratio of eggs to tomatoes is key. If there are fewer tomatoes, the scrambled eggs will taste insufficient, greasy, and dry; if there are too many tomatoes, the scrambled eggs will be too sour and soupy, and you will not be able to enjoy it. Scrambled eggs. A good combination of raw materials is not only the basis of delicious food, but also the guarantee of balanced nutrition.

Misconception: \"Let's add some leftovers from the last meal to the stir-fry.\" Why should we choose to throw them in when faced with those useless things that would be a pity to throw away? How about taking it into your own stomach?

Point 2: Beat the eggs hard

The emphasis here is on "beating" the eggs, not stirring them. The details are as follows: After cracking the egg shell (if you are not yet skilled in cracking eggs and do not know the details, please be sure to consult the relevant parties first.) Pour it into a bowl and quickly stir the eggs with a pair of chopsticks. The movement trajectory of the chopsticks is a cone shape, with the top of the cone directly above the mouth of the bowl and the bottom of the cone completely in the bowl and parallel to the plane of the mouth of the bowl. Gradually, the egg white and egg yolk merge into one, and there is no difference in texture and color. At this time, the fingers and wrists holding the chopsticks should gradually adjust the angle, and slowly make the chopsticks reach an angle as parallel to the mouth of the bowl as possible. From then on, the chopsticks reached a new movement trajectory: it is still a cone shape. The top of the cone is on the side of the bowl, or to be precise, it is located on the extended plane of the mouth of the bowl. The bottom of the cone is a circle perpendicular to the mouth of the bowl, and half of the circle is in the bowl. In the middle, half of the circle is above the mouth of the bowl. This is the real "beating" of eggs.

Note: Beat the eggs harder for a while, gradually increase the speed, scrape the tip of the chopsticks to the bottom of the bowl with each stroke, and soak the chopsticks in the eggs as much as possible until the chopsticks hit the bottom every time. When the egg moves outside the mouth of the bowl, almost all the eggs jump out of the plane of the mouth of the bowl, and there is a lot of foam on the surface of the egg when the egg is stopped. Only then can the egg be considered ready.

Misconception: "Beating eggs is just to obtain a uniform texture." In fact, this kind of stirring produces many complex chemical and physical effects, which can significantly improve the quality of eggs. Performance after frying.

Point 3: Put the oil in the pan to sublimate the eggs

It is best to use an iron wok with a round bottom and thick walls. It can not only replenish iron, but more importantly, it extends the direction of the wall of the pot. The heat conduction ability is strong, so that the pot is heated evenly.

Pour as much edible vegetable oil as eggs into the pot (never use animal oil, which is not only high in cholesterol, but also will make the dish very greasy when it is a little cold). Wait until the vegetable oil is hot enough that green smoke seems to come out. When the time comes, pour in the eggs without hesitation.

Note:

1. Before pouring the eggs, shake the oil pan so that the oil covers the bottom of the pan, so that the eggs will not stick to the walls of the pan and become burnt.

2. The oil should not be overheated, but it should be a little hotter than normal meat frying.

3. Do not pour the eggs in the center of the oil, but pour them in large amounts along the edges of the oil and the pot wall.

4. Immediately after the eggs are put into the pot, stir the eggs quickly with a shovel or chopsticks so that the liquid eggs wrapped in the formed fried egg pieces will continue to flow out, so that all the eggs can absorb enough fat and be subject to the high heat of the oil.

Misconception: You can add less oil. The tenderness and aroma of the eggs all depend on whether the high-heat fat is fully soaked. As long as you follow the tips here, eggs can indeed absorb twice as much food oil.

Point 4: Moisturizing of tomato juice...

When there is no more oil and water in the pot and the eggs have metamorphosed, cut them into thin slices Pour the tomatoes into the pot (you can wipe the egg bowl before pouring) and stir a few times with a spatula. The important thing at this time is to seize the time and use a shovel to mash the eggs into small pieces as much as possible. Pound a few times and stir a few times. Repeat this for several rounds until the eggs have become 2-3cm pieces and are evenly mixed with tomatoes. Together.

Note:

1. Tomatoes should be thinly sliced, but the slices should be large.

2. Tomato stems should be removed.

3. Tomatoes do not need to be peeled.

4. The juice from cutting the tomatoes is also added.

Misconception: It’s going to be cooked anyway, so you can just cut the tomatoes into chunks. I have nothing to say. In fact, it will be easier for you to eat boiled eggs and raw tomatoes.

Point 5: Don’t do anything unnecessary...

When the tomatoes in the pot seem to start to soften and produce juice, turn off the heat decisively. Add appropriate amount of salt, stir and serve.

Note: Turn off the heat first, and add salt only when it is out of the pan. This is a secret technique for tomato scrambled eggs. You will find that when you bring the dish to the table and call your boyfriend over, the tomatoes have just released enough fresh juice with just the right amount of pure flavor!

Misconception: Do something before serving. Poor people can't rest assured that this is all a delicious dish, and they still think about how to add icing on the cake, such as: adding MSG, adding pepper, adding coriander, mashing the eggs, making the tomatoes more ripe...

Remember: Good motives don’t always lead to good results. It’s not that good things are better when they are piled together. Cooking a dish is like life, the important thing is to do the right thing in the right way at the right time.

Tips:

1. Don't make tomato scrambled eggs at a fish and meat banquet, not because this dish is cheap and high-quality, but because it is difficult to achieve a sensational effect.

2. Don't make the house full of fumes.

There are two ways to fry it, depending on what kind of rice it goes with.

If it is to be served with rice or noodles, cut the tomatoes into small pieces (it is not recommended to peel them for nutrition). Beat the eggs and heat over high heat. Add the oil and stir-fry the chopped green onion, then add the tomatoes, sprinkle some salt, and wait for the soup to overflow. When the tomato pieces are still broken, add the egg liquid and stir-fry for 1 minute. It is ready to serve. This method is juicy and delicious, and is very suitable for eating on rice noodles.

Another way is to scramble the eggs first, then cut the tomatoes into 4-8 pieces depending on the size and fry them in the pan. When the soup comes out a little, add the scrambled eggs, stir fry for a few times and then add them. Add a little salt to the pan and stir-fry. This stir-frying method makes the dishes imageful and easy to pick up. It is suitable for use with steamed buns and flatbreads and for family banquets.

Both of these are methods in the north. In the south, sugar is added when frying tomatoes. It is not recommended. Add other side dishes to stir-fry a good tomato scrambled egg with only five ingredients: tomatoes, eggs, chopped green onions, salt, and oil. The rest are completely redundant and interfere with the original taste

Tomato scrambled eggs

Ingredients:

Ingredients: 3 eggs, 1 tomato, 1 green onion

Seasoning:

Ingredients: chicken essence, fine sugar each 1 tsp salt 1/2 tsp

Ingredients b: 1 tbsp water starch

Ingredients c: 1/2 tsp sesame oil

Operation:

1. Crack the eggs into a bowl, add ingredient A and mix well to form egg juice; wash the green onions and mince them; wash the tomatoes and dice them.

2. Pour 2 tablespoons of oil into the pot and heat it up, sauté the minced onions until fragrant, add the egg juice and stir-fry until half cooked, add diced tomatoes and 2 tablespoons of water and stir-fry until the water dries up, then add b Add ingredients to thicken the sauce, top with ingredient C and stir-fry evenly

How to make tomato scrambled eggs

Tomato scrambled eggs may seem simple but actually have a lot of knowledge. It contains knowledge about the universe, the world, life, life, etc., so you must fry it meticulously

1. Wash the tomatoes and put them aside, open the eggs and put them on a plate (the plate that holds this dish) )

2. Put some salt in the eggs, just a little. Be sure to use a spoon or chopsticks to mix evenly.

3. Heat the pot and add oil. (Be sure to put more oil, that is, all the oil used for this dish is put here) Then heat the oil (it is better if the smoke is thicker, but be sure not to burn it)

4. Place the plate on the plate. Put the eggs in the pot into the pot, immediately take the pot down and stir with a spoon. Since there is a lot of oil and it is very hot, it is easy to scald the eggs into egg drops. At this time put the eggs on the plate.

5. Chop the tomatoes, the more chopped the better. Pour the excess oil in the eggs back into the pot (actually not much, the surface of the pot is already covered with oil at this time)

6. Heat, add a little green onion when the smoke just appears, and then Put the tomatoes in immediately. At this time, you need to patiently boil the tomatoes. To boil the tomatoes into juice, it is best to use chopsticks to pick out the skin of the tomatoes.

7. Put the eggs into the pot, mix them slightly with the tomatoes and serve.

A very delicious tomato scrambled egg dish is now made.

Note: Never use shallots for onions, use chopped green onions. However, Hangzhou people don’t eat onions, which is a pity.

If you like spicy food, you can put a little chili pepper in the oil before frying the tomatoes. The taste is also very special

The eggs must be tender and the tomatoes must be boiled into juice.

Although there are many ways to make tomato scrambled eggs, I will just talk about the one that tastes similar to the one in the cafeteria of Beijing Institute of Technology. I wonder if this is what the poster likes: the eggs are softer and tender. The shape is irregular, and there are almost no big chunks of tomatoes. Instead, they become a thick red juice with tender yellow eggs submerged in it, which tastes a little sweet.

Rating of raw materials: three eggs + two medium-sized tomatoes

Appropriate amount of salt, appropriate amount of sugar (add according to your preferred sweetness, if you are not sure, you can add less first, and finally feel If there is not enough, add more)

The poster did not prepare white sugar, but brown sugar is also acceptable. Rock sugar melts slowly and is not suitable for cooking.

Method: Cut large tomatoes into hob pieces

Cut small ones into quarters

Preheat the wok and pour in oil (a little more , the eggs will be more tender), heat the oil to 70% heat, pour in the egg liquid, stir it a few times with chopsticks, and the eggs will be taken out of the pot as soon as they take shape;

Pour an appropriate amount of oil into the pot, and heat it slightly Pour in the tomatoes and stir-fry continuously, add a small amount of salt, stir-fry a few more times, add an appropriate amount of water, about 300ml, stir-fry until the tomatoes almost become a pot of sauce, add the scrambled eggs, add sugar, stir-fry a few more times, and then add the tomatoes. If the taste needs to be adjusted, it is ready to serve. If you like the sauce thicker, you can add a little more before serving.

Okay, this is my favorite canteen tomato scrambled eggs. Hope the author likes it.

Tomato scrambled eggs

Ingredients:

Three ripe tomatoes, two eggs, two green onions, salt, chicken powder, oil

Method:

Cut cross cuts from the bottom of the tomatoes, blanch them in boiling water, tear off the skin and cut into pieces.

Beat the eggs and cut the green onions into sections.

Pour oil into the wok and sauté the white onions over low heat, then pour in the egg juice and stir-fry until the eggs are cooked.

Pour the tomatoes into the wok (no need to add more oil) and stir-fry After a while, add water and cook until thoroughly cooked, add green onions and eggs, add salt, chicken powder, and stir-fry the onions until cooked through.

Remarks:

You don’t have to go if you want to be lazy. Peel.

Scrambled Eggs with Tomatoes

Beat the eggs, add salt, and a little oil. If you like onions, you can add a handful of chopped green onions and beat well. After washing the tomatoes, make a cross on the top with a knife, blanch them in boiling water, peel off the skin and cut into orange segments. Heat the egg liquid in the oil pan and scoop it out when it solidifies. Heat the remaining oil in the pan, add the chopped green onions and sauté until fragrant. Add the tomato cubes. When the red juice comes out, add tomato sauce, white sugar and appropriate amount of salt to taste. Then add the eggs and stir-fry. Take out of the pan evenly, sprinkle with chopped green onion and serve.

1. When frying eggs, the oil temperature should not be too high, otherwise they will become scorched, old, and hard. You should move quickly when cooking.

2. The egg liquid must be beaten evenly.

3. When frying tomatoes, the oil temperature should be high, and the tomatoes should be fried thoroughly, but not for too long, otherwise the tomatoes will turn into tomato sauce. When adding eggs again, the speed should be fast to prevent egg lumps. Boiled.

Tomato scrambled eggs

This is what I am best at:

1. Wash and cut two tomatoes (about half a catty) into small pieces and put them in a bowl for later use. ; 2. 6-8 grams of white sugar and 5 ml of soy sauce for later use;

3. Peel 3-5 eggs into a bowl and break them into pieces. Add an appropriate amount of salt, shredded ginger, and MSG, and mix well.

Method: Add oil to the pot, add a little more oil, heat it up (about 100 degrees), put the eggs in the pot first, be careful not to burn them, when the eggs are half cooked, put the tomatoes in the pot, and use Stir evenly with a spatula. After about 1 minute, add a little warm water and simmer for about 3 minutes. Then smash some egg cubes, add soy sauce and sugar, stir well, and take it out of the pot after about 1 minute. It can be eaten as a vegetable or as a soup, and it tastes tender and delicious.