Tomato fried eggs

People love what they should cook; they can eat and eat every day. I usually use 2:1 or 3:2 for the ratio of tomatoes and eggs, which cannot be called a single weight each time, typically a medium-sized tomato with two eggs; 2 or the treatment of eggs: a small bubble to the surface of the egg fluids should be delivered; if you don't want to save oil, the egg oil should be the same size as the egg, and the oil will taste good; if you don't want so much oil, there is a good way to add a small amount of water and wine to the egg fluid, water will make the eggs smooth, and the wine will speed up the eggs' condensation and improve the perfume, and then the egg will need half or less oil. Three, onion blossoms and garlic paste are the most fragrances, which greatly enhances the taste of vegetables. If you want to look good, go to the skin; if you want to be well nourished, keep the skin; 5, sugar? Look at the quality of tomatoes, if the tomatoes themselves taste good, they don't need sugar; if the tomatoes feel bad, maybe a little sugar. However, there is one better alternative to sugar, which not only enhances taste, but also greatly enhances nutritional value: ketchup!6 And one more thing that matters: putting salt after fire. Too much water will come out of the tomatoes too early for salt, and when the fire closes, it will be salted, and then it will be smoothed, and the soup juice will be perfect at the table. Do not look at simple, ordinary, and pouring on rice, and on noodles. They are first-class food