Ingredients
Eggs (medium) ( 5 ) | Ketchup (appropriate amount) |
Salt ( 1 tsp ) | White sugar ( 1 tsp span> ) |
Clean water ( appropriate amount ) | Sesame (a small amount) |
Chopped green onion ( A small amount ) |
1.Add salt, sugar and a tablespoon of water to ketchup to make a sauce and set aside.The sauce should be more than half of a small bowl
2. Beat the eggs into a bowl and add a small spoonful of water
3. Stir thoroughly in one direction
4.Pour an appropriate amount of oil into the wok and heat it until it is 70-80% hot, then slowly pour in the egg liquid from a height of 30 cm
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5.Gently shake the pot to distribute the egg liquid evenly and spread it with chopsticks
6.Use chopsticks to spread the eggs and stir-fry until all the egg liquid is just solidified
7.At this time, pour the prepared tomato sauce along the edge of the pot
8.Bring to a boil over medium heat
9. Wait until each piece of egg is evenly coated with sauce, It’s time to take it out of the pan and put it on the plate
10.Sprinkle some sesame seeds and chopped green onion for decoration
11. Sandwiched in bread or mixed with rice, noodles are both good choices
Tips
1.In raw eggs Adding an appropriate amount of water will make the scrambled eggs more tender
2.Use chopsticks to scramble the eggs instead of a spatula to maximize the expansion of the egg liquid
3.Do not heat the oil pan too hot.Add the egg liquid, otherwise the lower layer of the egg liquid will instantly burn and the taste will become old
4.After adding the tomato sauce, stir well quickly and take it out of the pan.If it takes a long time, the taste of the eggs will still be compromised
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