"Scrambled eggs with tomatoes" is a dish that almost all people in Longguo can cook. The method is not complicated and can even be said to be quite simple.

Just beat the eggs and stir-fry them in the pan, then add fresh tomatoes and cut them into pieces, or the other way around, in short, the production method is very flexible and very simple.

But because this dish is too simple, it is quite difficult to innovate or improve it on it.

Jiang Yun had made improvements to this dish before, with the goal of elevating this simple dish to the level of being able to get a state banquet.

Fortunately, Jiang Yun's improvement was finally successful, and he also named the modified dish "Dingji Tomato Scrambled Egg".

"Ding" is to win the tripod.

"Extreme" is the ultimate.

From the name, we can see that Jiang Yun claimed that his modified tomato scrambled eggs were the ultimate form of this dish, which shows how confident he is.

The first step in making this Dingji dish is to make "ketchup".

Ordinary "scrambled tomatoes" basically throw the tomatoes into the pot and stir-fry them, but if you do this, you usually have two results.

Fry for a long time, the tomatoes will be overripe, resulting in a soft and tasteless taste.

If the tomatoes are not cooked for long enough, the tomato sauce cannot flow out fully and the scrambled eggs have no taste.

But Jiang Yun would not do this. He could solve this problem by boiling tomato sauce alone.

Now, more than a hundred peeled tomatoes were placed in the big pot in front of me, and they were stirred continuously and simmered on low heat for a long time.

There are three kinds of tomatoes used to make sauces, namely "Summer Sunshine", "Crimean Black Tomato" and "Soaked Cherry Tomato".

The taste of "Summer Sunshine" is elegant and precious, with plenty of moisture, and is the best among similar tomatoes.

The "Crimean Black Tomato" has a very sweet taste, no acidity, and almost no seeds inside.

"Soaked cherry tomatoes" have a very high acidity after being made by kimchi. It can make people sore directly to their eyes tightly after taking one bite.

Take a certain proportion of these three tomatoes, peel and diced and cook.

Then add "sour plum powder" made of sour plum powder, hawthorn, and various auxiliary ingredients such as sugar and osmanthus are refined as spices. A pot of rich sauce is finished.

The flesh of more than one hundred tomatoes is added together, and after boiling, it will only be a small pot. After the moisture inside is evaporated to the extreme, all kinds of tomatoes are left with the fragrance and sweetness of various tomatoes.

Use tomato sauce to make scrambled eggs, so you don’t have to fry the tomato for too long. It can retain the refreshing taste of the tomato while covering the eggs with sauce. This is the first step.

After processing the sauce, Jiang Yun ordered the maids to bring the prepared eggs.

This time, the eggs used for scrambled eggs include green-shelled eggs, reed eggs and quail eggs, and they are also beaten together by mixing proportions.

Mixing different eggs together will make the egg aroma more intense and the taste more complicated. Of course, the proportions must be carefully mixed.

Add water starch and a little chicken bone broth and white vinegar to the egg liquid, and beat until a large amount of air is mixed to form bubbles. Then quickly put it into a fryer with a lot of spices and lard for frying.

Frying egg liquid with a lot of oil can make the egg liquid evenly heat it in a very short time, and make the egg body itself more fluffy and not condense into pieces.

In just a few seconds, the eggs fried by Jiang Yun showed a soft and slippery state, and they had to be cooked quickly.

The golden half-cooked eggs that were furnished with hot oil looked as fluffy as clouds, and the charming egg and oil scent were emitted. The maids around could not help but swallowed their saliva.

The eggs cannot be cooked because they will have to have a second intimate contact with the tomatoes later, otherwise they will grow old when they are served and will not taste smooth enough. The complex texture of this dish will be out of reach.

After preparing the sauce and eggs, it is time for the protagonist to appear.

The army of tomatoes with many kinds, such as "red agate tomato", "cow heart tomato" and "green zebra tomato" cut into small squares, is in a vast army of tomatoes, ready to go through fire and water at any time.

Compared to the tomatoes used to make sauces before, these tomatoes used to eat directly have a crisp taste, they don’t taste soft, and the fruity aroma is also stronger.

However, when stir-frying tomatoes, Jiang Yun used not the spice lard he made himself, but a new "canola oil".

Canola oil has a refreshing taste and high stability, which can combine the aroma of tomatoes and eggs in this dish.

And before getting off the wok, Jiang Yun deliberately adjusted the flame of the stove to the maximum.

The boiling column of fire burst out like an airplane ejector! The sizzling sound of tomatoes was immediately heard in the hot iron pot!

The so-called Chinese food is the art of oil and fire, and mastering the temperature is the pursuit of many chefs throughout their lives.

After stir-frying on high heat for less than five seconds, Jiang Yun put the tomato sauce that had been boiled incredibly rich before.

The sauce quickly began to boil, like a feast of blood and fire in the pot.

The thick tomato sauce exudes a wonderful sweet and sour taste in the air, and wraps the tomato pieces that are originally grown in the same root, which is quite tragic as boiling beans and burning bean pods.

Not long after, the golden and tender and half-cooked fried egg was also slipped into the pot, and it collided violently with the sauce that seemed to be a hell scroll at first glance but actually made people drool.

Turn the spoon and turn the pot! As Jiang Yun swung his left hand, he flipped the iron pot weighing at least a few dozen kilograms into the air.

A lot of tomatoes and fried eggs of different colors and shapes drew a wonderful arc in the air! And they were blended together perfectly when they were re-entered!

"The first pot of vegetables is ready, continue to prepare the second pot."

"Ah? This...is it's over?"

When Jiang Yun cooked the dish in the blink of an eye, the maids who were preparing helpers around him, but because he was too fast and didn't know how to help him was stunned.

From the tomatoes to the pot until the mixed egg liquid is discharged together, at most about a minute has passed. At this time, it will be fried?

Although they could not understand what Jiang Yun was doing, the maids immediately took over the pot of "Dingji Tomato Scrambled Eggs" and put the ingredients of the second largest pot next to Jiang Yun.

All the prepared dishes will be properly stored in expensive special insulation boxes to ensure that students can eat foods with the same flavor when they come.

In the lunch set meal, in addition to this "Dingji Tomato Scrambled Egg", Jiang Yun also made a simple "Crispy Fried Mushroom Chicken Roll" as a side dish.

The chicken stuffing and mushrooms are wrapped in tofu skin for frying. Although the recipe is simple, it is quite suitable for today's main course. After all, the sweet and sour taste of tomatoes is perfect for frying. Just think about the feeling of dipping French fries into tomato sauce.

In this way, a faint mist air rose in the kitchen. Before we knew it, everyone was addicted to this very daily busyness.

The kitchen is the kitchen. Although there was a change of owner, the maids' work was still quick and they did not get into any trouble because of the change of the chef.

Seeing that the meal was about to come, the three female students who came to eat first sat at the dining table, and the maids also began to prepare the final serving.

Suck, at this time, the first girl sitting at the dining table sniffed and smiled at her companion: "The restaurant tastes so good, I don't know what will be brought out later."

"Smelling this smell... sour and sweet, it's not a sweet and sour tenderloin or something."

"Sweet and sour tenderloin is also OK. I often eat it when I go home during the Chinese New Year, and it is quite delicious."

However, just as the three girls were sitting and chatting at the dining table, as the maids brought their meals up in silver trays, the three of them could not close their mouths at once.

In their opinion, the dishes made by the new chef should not be particularly good-looking, at least they are not as good as Ms. Weiqi's top-notch platter with full artistic sense.
Chapter completed!