You must eat tomatoes often, but do you know the nutritional value of tomatoes? Today, I will take you to understand the knowledge of tomatoes; and I will post a home-cooked tomato scrambled egg recipe.
Little knowledge about tomato nutrition:
1. Tomatoes contain carotene, which can delay color decay and make women more youthful and beautiful.
2. Organic acids such as malic acid and citric acid in tomatoes also increase the acidity of gastric juice, help digestion, and adjust gastrointestinal function.
3. Tomatoes contain fruit acid, which can reduce the content of cholesterol and is very beneficial to hyperlipidemia. Use scenarios of
products: There are many ways to eat tomatoes. They can be washed and eaten raw or cooked to make various dishes.
Tomato scrambled eggs
Ingredients: two
tomatoes, a small bowl of canned tomatoes, about 100 grams
eggs, 3
salt, about a teaspoon of
The raw materials are still those of tomato scrambled eggs, but one more canned tomato. This canned tomato is also detailed in the tomato sirloin recipe. It is a canned whole tomato and cannot be replaced with tomato sauce such as Heinz. I'm quite willing to add a little when making tomato-based stir-fry. I can't help it. The tomato flavor is too weak now, and there is a lot of sweetness and sourness. The ratio of
tomatoes and canned tomatoes is roughly like this:
Step:
1. Spare the tomato cutting hob, the shape is like the picture above.
2. Separate the egg whites from the yolks. Note that the egg whites should preferably be oil-free and water-free, and try not to break the yolks during separation. This is because if there are oils and water in the whites, it will be more difficult Pass. Ha ha ha ha The baking girls are the nightmare again? I didn't expect this kind of pit in this home cooking, right?
Then beat the egg whites into big bubbles:
, then add egg yolk and salt, and gently beat them together into this:
3. Heat oil in the pan and prepare scrambled eggs
. The heat is a big problem. When adding egg yolk and egg beaten , It is best to heat the oil in the pan to prevent the egg liquid from standing for too long to defoam; the amount of oil in the pan should be appropriate, too little, the egg is not fragrant, and too much oil will inevitably be greasy; the oil will burn slightly The degree of smoke, then turn off the fire, quickly pour the egg liquid.
hot oil can make the egg liquid solidify quickly, then use a spatula to gently flip and spread twice. It can be seen that there are many bubbles in the egg liquid, and the eggs have always been tender and not old.
4. There is no need to wash the pot, add a teaspoon of oil to slightly heat up, and fry the tomato cubes and canned tomatoes together to make the juice. Add the egg mixture just now and stir-fry together. You can taste the saltiness and add a little bit of salt if you feel that the saltiness is not enough.
anyway! The special thing about this method is that the scrambled eggs are really the tenderest I have ever eaten... it is as soft as a chiffon cake, and the method of separating the eggs and breaking them is really similar! Very special! If you are a person who likes to fry eggs a little bit "old", they may not like it.
"Be an interesting cook!"
