Tomato Scrambled Eggs

Name: Tomato Scrambled Eggs
Ingredients: 5 liang (250g) Tomatoes (remove stems and wash, blanch to peel, cut into small cubes); 4 Eggs (beat, add cooking wine and refined salt, mix well); 1 liang (50g) Cooking oil; 5 qian (25g) Refined salt; 1 qian (5g) Cooking wine; 10 granules MSG

Stir-fry tomatoes with a seasoned egg mixture for a tender, flavorful dish.

Varies

Easy

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Ingredients

Tomatoes (remove stems and wash, blanch to peel, cut into small cubes) 5 liang (250g)

Eggs (beat, add cooking wine and refined salt, mix well) 4

Cooking oil 1 liang (50g)

Refined salt 5 qian (25g)

Cooking wine 1 qian (5g)

MSG 10 granules

Instructions

Ingredient Preparation

First, remove the stems from the tomatoes and wash them. Blanch them in boiling water to peel off the skin, then cut them into small cubes with straight cuts; next, beat the eggs into a bowl, add cooking wine and refined salt, and mix well.

Stir-Frying the Dish

Place the wok on high heat, pour in the oil and heat it up, stir-fry the tomatoes until cooked, then immediately pour in the eggs and stir-fry a few times. Cook for about two minutes, then serve onto a plate.