Scrambled eggs with tomatoes
Overview
A national home-cooked dish that is loved by millions of Chinese people, it is not only nutritious and appetizing, but also a dish that is easy to learn and make. With it, you will eat an extra bowl of rice. This time, the cat specially added fungus, which not only adds a crisp and tender taste, but the black fungus also adds a deep color to the already festive scrambled eggs with tomatoes, which looks very harmonious.
Tags
Ingredients
Steps
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Wash the ingredients.
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Make cross marks on the tomatoes, blanch them in a pot of boiling water and peel off the skin.
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Cut the tomatoes into thick slices, tear the fungus into small slices, beat the eggs, cut the ginger into rice, and chop the green onions into small pieces.
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My family likes eggs that are more tender, so I added a little cornstarch water and stirred them well.
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Heat the pot, add oil, and sauté the onion and ginger until fragrant.
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Pour in the egg mixture.
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Spread into egg cakes, then cut into large pieces and set aside.
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Leave the bottom oil in the pot, add the fungus and stir-fry for a while, then drain it out.
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Continue to add a little oil, simmer the ginger and green onions in the pan, add the tomatoes and stir-fry.
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After the juice is slightly fried, add a small amount of boiling water.
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At the same time, add the eggs and fungus that have been scrambled in advance, and add salt, sugar, and oyster sauce to taste.
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When the soup in the pot is almost reduced, add chopped green onions and serve.
