Spicy Tomato Scrambled Eggs
Overview
The classic tomato scrambled eggs can be said to be the most delicious national home-cooked dish. Everyone can make it and eat it every time. It is a very simple quick dish. It is often served as a temporary dish. It is sweet and sour and is loved by the elderly and children. It occupies the dining table all year round and people never tire of eating it. Have you ever tried a different method? You don’t need too much seasoning before serving. Just a spoonful of chili sauce. It is sweet and spicy. You can eat 2 bowls of rice with the soup. It is a delicacy that cannot be missed in winter.
Tags
Ingredients
Steps
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Prepare the ingredients, wash the tomatoes, make a cross cut on the top, add an appropriate amount of water to the pot and bring to a boil, add the tomatoes and blanch them whole for 1 minute, remove and peel them and set aside.
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Peel, wash and chop the onions, dice the tomatoes, beat the eggs and mix well. You can add a little water to fry them to make them smoother and more tender. The chili sauce I use is Tiger brand chili sauce, which is a bit spicy. You can add or subtract the appropriate amount according to the taste.
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Add an appropriate amount of oil to the wok, pour in the stirred egg liquid, quickly spread it with chopsticks and fry until cooked, remove from the pan and set aside.
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Heat another oil pan, or use the remaining oil from the fried eggs to sauté the chopped green onions and five-spice powder, then add the diced tomatoes and stir-fry.
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Stir-fry the diced tomatoes until the soup comes out, add the fried eggs and stir-fry evenly.
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Add chili sauce and stir-fry evenly before serving. This chili sauce is very spicy. I added 2 tablespoons depending on what I can tolerate. It tastes quite spicy, but it really goes well with rice.
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Add salt and sugar to taste and serve.
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Take it out of the pot and put it on a plate. Rice soaked in soup is particularly appetizing.
