First, scrambled eggs with tomatoes.
Ingredients: tomatoes, eggs, garlic, celery, onions (the amount of raw materials depends on personal cooking, generally two or three tomatoes and two or three eggs)
Ingredients: cooking oil, salt, sugar, cooking wine.
Exercise:
1, tomato pedicled and cut into thick slices. Ripe tomatoes bleed easily. You can put the skin down with the cross section facing up, which makes it easier to cut under the knife.
2. Break the eggs and cut chopped green onion, garlic and celery for later use.
3, the pot is hot, add the eggs, stir fry, the eggs will expand as soon as they go in, stir fry until the eggs become old and the surface is golden, and remove them for use.
4. Add a little oil, stir-fry chopped green onion and garlic slices, stir-fry tomatoes, stir-fry a few times, add a little cooking wine and a little salt, let the tomatoes drain, stir-fry until the tomato skin falls off and the soup is sticky, add a little sugar, enough seasoning salt and add eggs. Stir-fry for a while, drop a few drops of sesame oil and serve. Decorate celery and serve. #p# Subtitle #e#
Two methods of home-cooked tomatoes
Second, tomatoes and eggplant.
Ingredients: two eggplants and two tomatoes.
Ingredients: shredded ginger with chopped green onion, sugar 1 tbsp, oyster sauce 1.5 tbsp, soy sauce 1 teaspoon.
Exercise:
1, eggplant washed and cut into strips. Wash tomatoes, peel them and cut them into small pieces;
2. Heat enough oil in the oil pan to 50% to 60% heat, add eggplant strips, fry until soft, remove and drain oil, gently squeeze out excess oil, and put it on kitchen paper to absorb excess oil;
3. Heat a proper amount of oil in a wok, add onion and ginger, stir-fry until fragrant, add tomato pieces, soy sauce and sugar, stir-fry for one minute;
4. Finally, add oyster sauce, stir well and serve.