Scrambled egg with tomato

1

Wash and peel the tomatoes, and cut them into slices for later use.

2

Knock the eggs into a bowl and beat them in the same direction.

3

Put the oil in the pan on heat and cook until it is full, and add the egg liquid.

4

Stir fry quickly until the egg liquid expands until cooked, and serve for later use.

5

Leave the oil in the pan, pour in the tomato pieces, add appropriate amount of salt and sugar, and stir fry well.

6

When the tomato soup separates out, pour in the eggs and stir the wok.(Make the soup wrap the eggs) turn off the heat and sprinkle with chopped green onions.

1. The ratio of tomatoes and eggs is very important. Generally, I will mix it 1:1. If there are few tomatoes, the scrambled eggs will feel insufficient, greasy, and dry; if there are too many tomatoes, it will be too sour, too much soup, and you will not be able to enjoy the scrambled eggs to your heart's content. 2. The eggs must be beaten in the same direction, and there is a lot of foam on the surface of the eggs. Only then can the eggs be beaten well. 3. The oil temperature of the scrambled eggs must be strong, and the egg liquid can expand quickly. On the contrary, the oil temperature is not enough, the spreading time is prolonged, the eggs are too old and the taste is not fluffy.