All Chinese food Main Dish Zucchini and tomato scrambled eggs

Zucchini and tomato scrambled eggs
Tech

fry

Difficulty

Junior high school level

Servings

4 people

Prepare

5 minutes

Cooking

5 minutes

Ingredent

Name Dosage
Squash The 1
tomato The 1
Egg The two
Peanut oil 80 grams
salt 2 grams
Raw soy sauce 15 grams
Cooking wine 5 grams

Zucchini and tomato scrambled eggs

Summer is really love and hate, love that cheap fruits and vegetables, hate that hot weather, cook a meal down on the sweat dripping. So in summer, I don't like too complicated dishes. The simpler, the quicker the better. But if you want your family to have a good meal, the dishes have to be light and appetizing. You'd better have some soup to eat with. A lot of people think of tomato scrambled eggs for the first time. Ha-ha! As a gourmet enthusiast, you won't allow scrambled eggs with tomatoes to remain unchanged. Add a tender zucchini and it immediately becomes different. The taste is just right and delicious. n As a seasonal fruit in summer, zucchini is not only cheap and delicious, but also rich in nutrients, as well as the role of improving immunity, so summer to do more of this dish, let children eat fragrant, good health! Every time this dish is made, it is CD-ROM, especially for the elderly and children. Now let's share the details of this dish with all of you, our favorite friends, and try it for your family.

Instructions

1.Material preparation

Material preparation

2.First wash the zucchini and go to the head and tail and slice.

First wash the zucchini and go to the head and tail and slice.

3.Rinse the tomatoes and soak them in boiling water for 3 minutes.

Rinse the tomatoes and soak them in boiling water for 3 minutes.

4.The eggs are added to the cooking wine to disperse. After the hot pot is poured, the oil is then boiled and poured into the egg juice. n n hint: To make eggs tender and tastier, remember three things: add a little cooking wine to the first dozen eggs to remove the fishy flavor; the second oil is twice as much as the usual fried vegetables; the third oil temperature is higher, the pot is formed under the egg, no turning over, and the eggs will not absorb oil, so it will not be greasy to eat.

The eggs are added to the cooking wine to disperse. After the hot pot is poured, the oil is then boiled and poured into the egg juice.  n n hint: To make eggs tender and tastier, remember three things: add a little cooking wine to the first dozen eggs to remove the fishy flavor; the second oil is twice as much as the usual fried vegetables; the third oil temperature is higher, the pot is formed under the egg, no turning over, and the eggs will not absorb oil, so it will not be greasy to eat.

5.Leave the oil in the pan, stir fry the tomatoes, and add the zucchini to fry for a while.

Leave the oil in the pan, stir fry the tomatoes, and add the zucchini to fry for a while.

6.Add the fried eggs to the mixture, sprinkle with salt and stir well.

Add the fried eggs to the mixture, sprinkle with salt and stir well.

7.Sprinkle with soy sauce and stir fry.

Sprinkle with soy sauce and stir fry.