Tomato fried eggs

1

Three tomatoes about eight centimeters in diameter

2

Four eggs

3

Eggs scattered. Tomato cut the cone by about two centimeters

4

It's a little more oil, basically the same as an egg fluid

5

Join the egg fluid, wait until half a minute, and then turn over on one of the basics

6

The eggs are so yellow and oily that they feel a little bit fried (why is the oil so much as a little hint to explain the reason) and the eggs are gravitated into small pieces with pot shovels, which are added to the half salt of the mineral water bottle and flatten。

7

Eggs are available for backup; about 10 to 20 ml of pig oil is added, as is peanut butter corn oil, about four or five caps of mineral water bottled; and heat is burned with tomatoes and fried with a quarter of salt. The aim of the ketchup is to get the tomatoes to start the juice quickly。

8

There'll be plenty of juice in a minute or two

9

Joined the good eggs and turned them over

10

A couple of minutes or so

11

Turn off the fire, join the onions, and the heat will blow up

12

Load

1. Tomato-creaming blocks, either for the purpose of making them non-soft and muscular, or for the purpose of preserving the original part of the tomato centre, which is more hierarchical. 2. The special feature of this dish is the handling of eggs, which are oily, with eggs frying like fried eggs, soaky, with many beehive holes in the interior, encountering ketchup juice, softening, inhaling tomato juice like sponges, and the fragrance of tomatoes in eggs. It's just like soybean. 3. Tomatoes are to be defunct alone, with greater ease of juice, with a small amount of salt added to the tomato, and with greater ease of juice and acidity. 4. The selection of tomatoes is limited, with tomatoes in most of the market divided into three categories: precocious (hard, less juicy), naturally mature fine saloon tomatoes (feed and tasted like saliva, which are softer and less juicy), naturally mature soft saloon tomatoes (which are not easily silt and are abundant), and the last one is the most suitable. 5. If the tomatoes are not chosen correctly and the water is scarce, it is important that they are not used as water and that they dilute their own taste. The amount of tomatoes should not be too small, otherwise the taste of tomatoes on the eggs would be diminished and the smell of fried eggs would not be so good。