2, the pot is hot, and the oil is added, which is the hot pot and cold oil.
3. Add the chopped onion and simmer slowly. Take out the onion slices that are completely transparent and stir-fried. No, just onions.
4. Knock out the egg and beat it hard until you stop and find that the egg liquid is full of bubbles and fluffy enough.
5, add a little salt to the egg liquid, continue to send for a while, let stand for use.
6. Heat the onion oil in the pot and pour in the egg liquid. Scrambled eggs have a bigger fire. When it is difficult to judge, you can dip a little egg liquid into the oil with chopsticks and immediately foam and expand the oil temperature. If the oil temperature is too high, you can leave the fire or pour a little cold oil to cool down slightly.
7. Pour the egg liquid into the pot, don't stir fry in a hurry, and let it stir fry for a while until the edge is solidified.
8. Stir the eggs and set them aside. At this point, the eggs have completely absorbed the fresh fragrance of scallion oil.
9. Prepare some minced garlic and Jiang Mo.
10. Wash tomatoes and slice them.
1 1, put a little oil in the pot, add ginger and garlic and stir fry.
12, add tomatoes and stir fry.
13, add some cooking wine.
14, mix some sugar. Putting a small amount of sugar here can stimulate the natural sour and sweet taste of tomatoes, so it is advisable not to eat the sweetness of sugar.
15. When tomatoes are juicy, sprinkle some salt to taste. The timing of putting salt should also be grasped. If the salt is put in early, the tomato will precipitate a lot of juice and soup, but the tomato will not form. Putting it in the back can also help juice, but the shape of tomatoes will be better, but the amount of salt is less than the former.
16, pour eggs.
17, turn off the fire, add a spoonful of sesame oil to enhance the fragrance, and then serve.
18. Sprinkle some chopped green onion, which looks nice and fragrant.