Compulsory Course: Tomato Scrambled Eggs, Details Determine Success or Failure
2022.05.28 The must-learn dish for the nation is undoubtedly tomato scrambled eggs! Quick and easy, affordable, sweet and sour, loved by all ages, and international students can win over foreigners with this skill. Everyone claims they can make tomato scrambled eggs, but to make it delicious, with the juices blending perfectly and leaving a lasting aftertaste, there are still nuances—details determine success or failure! Follow Chef Xia Tian's DY video to relearn the art of tomato scrambled eggs. The dish is flawless, and you'll graduate with flying colors! ……………………………………………… I took the kid to tidy up toys and wash hands, only to return and find my clueless partner had gobbled up more than half. Angry mom: You selfish jerk! We haven't even eaten yet, and you've already devoured half a kilo of tomatoes, three eggs, half a kilo of lettuce, and even the kid's meat patty! 😡 Kid chimes in: Hmph, you ate it all. 🙄 Who can we blame? It's just too delicious~
Ingredients
Steps
The quality of the tomatoes determines the flavor of the dish. Naturally ripened rural tomatoes are full of tomato flavor. A close-up is a must.
Place the tomatoes with cross-cut marks, cut side up, to prevent loss of tomato juice. Pour hot water over the cross-cut marks and soak for about 3 minutes.
Remove and cool in cold water, then peel off the skin and remove the stem.
Cut the tomatoes in half, then into wedge-shaped pieces, pulp side up, to prevent loss of juice. Less juice means less flavor.
Cut into wedge shapes.
Finely chop the garlic, scallion whites, and scallion greens separately.
Beat room-temperature eggs, then add warm saltwater and mix well until slightly frothy.
Heat the pan with cold oil (10g), then scramble the eggs. Gently push the eggs to keep them in large pieces. Remove once set.
The eggs should be tender and fluffy.
For extra aroma, lightly pan-fry one side over low heat.
Heat 5g of oil and sauté the scallion whites and minced garlic until fragrant.
Add the tomatoes to the pan, stir-fry a few times, then add 2g of salt. Keep stir-frying over medium-low heat.
As the juice increases and the liquid fills about a third of the pan, add 10g of light soy sauce and 5g of sugar.
When the solid and liquid parts are roughly equal, add the eggs back to the pan. Stir gently over medium-low heat to let the eggs absorb the sauce.
After a minute, turn up the heat to reduce the sauce, then sprinkle with scallion greens.
P.S. If the tomatoes are of poor quality, add tomato sauce.
The eggs should be fully coated in tomato sauce.
Serve with rice and enjoy a clean plate.
Delicious!