Tomato fried eggs

1

Tomato treatment: tomato to rinse, top to plaster with a "ten" machete, and boiled in water Two minutes to pick it up. Skinned and slashed, medium-size roller blades

2

Fried eggs: half a spoonful of raw powder and a little bit of salt mixed with a spoon of water, and two eggs in a bowl, chopsticks in a boiled boiler, spread fast. Out

3

Fried tomatoes: a little oil in the pot, salt in the ketchup and a little sugar to fry to the sand, and water to the cover to boil to the ketchup. Yes

4

Twist: Tomatoes boil and fall into eggs, with a little powdered water, plough out the pot

1. Choose tomatoes with small yellowish speckles; they are meatier. 2. Tomatoes can be left unpeeled, but peeling them improves the texture and is more suitable for children. 3. Adding cornstarch and a little water to the egg mixture makes the eggs fluffier. Work quickly to scramble them in the pan; once the eggs are slightly set, they are done, otherwise overcooking will make them tough and dry. 4. Adding a little sugar can neutralize the acidity of the tomatoes and enhance the flavor. 5. Finally, thickening the sauce with a light starch mixture makes the dish smoother and more tender, and improves its presentation.