How to make a tomato and egg rice bowl in the school cafeteria

[Method 1] Ingredients: 4 eggs, 150 grams of tomatoes.

Seasoning: 5 tablespoons of lard, appropriate amount of salt and sugar, 2 tablespoons of water starch.

1. Wash the tomatoes and blanch them with boiling water, peel and remove the stems, slice them and set aside.

2. Crack the eggs into a bowl, add salt and water starch, and whip well with chopsticks to set aside.

3. Put the wok on medium heat, heat the lard, pour in the stirred egg liquid, fry the eggs with a spatula after the eggs are expanded, and shovel out for later use.

4. Heat the remaining oil, stir-fry the tomatoes, add sugar, then pour in the eggs and stir-fry, add an appropriate amount of salt to adjust the saltiness, stir-fry evenly and then get out of the pot.

P.S. Adding water starch to eggs can make eggs taste smoother.

5. Pour the prepared tomato and eggs over the rice.

Tomato and egg rice bowl.

Ingredients: 4 small tomatoes 1 egg 2 tablespoons oil Salt Sugar Pepper Leftover rice Preparation: Add a little salt to the eggs and beat them.

Cut the tomatoes into cubes and remove the black scars on the head and tail. Preparation: Heat a pan over high heat, heat oil.

Sprinkle the eggs and use a spatula to push the egg mixture and rotate it to keep the eggs tender. Wait for the egg liquid to basically solidify, remove from the pot. Use the remaining oil in the pan to stir-fry the west.

Ingredients: 4 small tomatoes, 1 egg, 2 tablespoons oil, salt, sugar, pepper, leftover rice.

Preparation: Add a little salt to the eggs and beat.

Cut the tomatoes into cubes and remove the black scars on the head and tail.

Preparation: Heat a pan over high heat, heat oil.

Sprinkle the eggs and use a spatula to push the egg mixture and rotate it to keep the eggs tender.

Wait for the egg liquid to basically solidify, remove from the pot.

Use the remaining oil in the pan to stir-fry the tomatoes, cover the pan and simmer until soft.

Wait for the tomatoes to get a lot of juice and season with salt and sugar.

Pour in the scrambled eggs and stir well, and finally pepper.

Pour the tomatoes and eggs over the rice noodles with the juice.

It's scrambled eggs with tomatoes. Put a little salt in the eggs, put a little water, and open. Put oil in a pan, add eggs to 8 hot and stir-fry.

When it is solidified, it is served. Add some oil to the pot, add tomatoes, stir-fry, add a little salt, continue to fry, stir-fry the soup, the fire is not too big, it is easy to paste. Add less water, stir-fry for 3 minutes, and add the eggs.

Mix less starch, add some water, mix thoroughly, add tomato and eggs, stir well, make it thick, and you can get out of the pot.

2-3 eggs, beat, pour an appropriate amount of oil into the pot, wait for the oil to heat and put in the green onion, boil the pot, pour the eggs in, fry it slightly after a little finalization (don't wait for the eggs to be too old), lazy people can directly put the cut tomatoes, fry them together, add an appropriate amount of salt according to their own taste, you can make the tomatoes easier to make soup, add chicken essence (you don't like to eat it), add about a small spoon of sugar (you don't like to eat it), wait for the tomatoes to come out of the soup slightly, pour in the water starch to thicken (you can also not thicken) out of the pot.

Cut the tomatoes into cubes, beat two eggs, scramble the eggs, fry the tomatoes in the pot, put the eggs in the pot and put a little water, salt monosodium glutamate, no need to thicken, and pour it on top of the rice after frying, and that's it.

The rice is steamed and served in a bowl Then first fry the eggs and pour them into a container Put oil in the pot and fry some minced garlic Pour the tomatoes into the pot After putting salt Wait for the tomatoes to fry the juice Pour the eggs into the Flip evenly Pour it on the rice It's OK Fragrant When you scramble the eggs, you can add a little salt in advance When you break the eggs, so that the eggs have a taste I'm a chef I wrote it myself It's not plagiarism It's not a copy and paste Give a handful.

Like the school rice bowl, it is actually a little scrambled tomato and egg, and then a bowl of rice is poured on top of the vegetables. Beat the eggs first, pour them into the pan, and after about a minute, put the tomatoes in the pan and fry them together for a while.

Cut the tomatoes into pieces, beat two Lingban eggs, fry the eggs, fry the tomatoes in the pot, put the eggs in the pot and put a little water, salt monosodium glutamate, no need to thicken, pour it on the rice after the core Wang Que is fried, and that's it.

Like the school kind of Hongzifeng rice bowl is actually a little scrambled tomato and egg, and then a bowl of rice is poured on top of the cabbage. Beat the eggs first, pour them into the pan, and after about a minute, put the tomatoes in the pan and stir-fry them together for a while.