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Scrambled eggs with tomatoes should be the first dish that many people learn. Since childhood, this dish has been cooked countless times. Maybe everyone does it a little differently. Some people put sugar, some people don't put it, some people peel it, and so on. Anyway, just make your own favorite flavor. "
material
condiments
2 tomatoes
Two eggs
condiments
salt
1 tea spoon
refined sugar
Two spoonfuls
edible oil
Proper amount
The method of scrambled eggs with tomatoes
1.
Clean tomatoes and eggs.
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2.
The tomato is pedicled and cut into pieces.
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3.
Add some salt to the eggs and break them.
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4.
Put oil in the pan, heat the oil, and pour in the egg liquid.
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5.
When frying eggs, pound the eggs into pieces with a shovel and take them out for later use.
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6.
Put a little oil in the pot and stir-fry the tomatoes when the oil is hot.
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7.
When the tomatoes soften and start to juice, turn to low heat, add sugar and salt, mash them slowly with a shovel, and cook the soup at the same time. Don't be too broken, at least you can see the tomato meat.
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8.
Add the scrambled eggs in advance, mix well and turn off the heat. (Eggs are beaten with salt. )
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Finished product map of scrambled eggs with tomatoes
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Cooking tips
Momo thinks it's best not to stir-fry this dish with water. The soup made of tomato water is original. When there is a fire, the water evaporates too quickly, so it is necessary to boil the juice slowly with a small fire.