Tomato scrambled eggs (bibimbap version)
Overview
According to research by nutrition experts, frying tomatoes and eggs together maximizes the nutrition of eggs and tomatoes. Each family has its own way of making this simple and delicious home-cooked dish, and everyone has their own way of eating it. My children prefer to mix it with rice, so my tomato scrambled eggs always have a thick soup and a sweeter taste, which is more suitable for children's tastes. Simple ingredients, nutritious and healthy. Two tomatoes and two eggs add up to less than 10 yuan. I hope this recipe can participate in the Chunmiao Kitchen +1 charity event and make my contribution to children in poor areas!
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Ingredients
Steps
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Prepare ingredients.
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Peel the tomatoes. (In fact, it is best not to peel it. Since it is for children to eat, I peeled it) and cut into small pieces.
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Beat the eggs with a little salt.
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After heating the pan, pour in the cold oil.
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Pour in the beaten eggs.
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Turn over after one side has set.
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Use a spatula to break into chunks of suitable size. Serve out and set aside.
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Put a little oil in the pot and add the chopped tomatoes.
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When the tomatoes come out of the water and become soft, add the eggs.
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After stir-frying evenly, add a spoonful of sugar and a little light soy sauce. Taste and add a little more salt.
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If you are eating it with rice, you can add a little bit of hot water. Stir until the soup is evenly thickened, then serve.
