2 tomatoes

Two eggs

Rice 1 bowl

Appropriate salt content

Proper amount of sugar

Sweet and sour taste

Frying technology

Twenty minutes takes time.

Ordinary difficulty

Recipe change gift 2: the step of covering rice with tomatoes and eggs

1

Two eggs for standby.

2

Wash the tomatoes for later use.

three

Cut the tomatoes into irregular pieces with a knife for use.

four

Beat the eggs and add a little salt. Put it aside.

five

Put oil in the wok, the eggs are warm, and stir-fry until cooked.

six

Put oil in the wok, add chopped tomatoes, stir fry again, and press the tomatoes with a spatula to melt them into tomato juice.

seven

Pour in scrambled eggs, add salt and sugar, stir-fry tomato juice to wrap the eggs evenly, and then remove from the heat.

eight

Prepare a bowl of rice.

nine

After the rice is set, put it on a plate, pour tomatoes and eggs, and mix well to eat.

skill

1. Cut the tomatoes into large pieces with a knife, so that the tomatoes can be squeezed and melted quickly.

2. Adding sugar combined with the acidity of tomato makes tomato scrambled eggs sweet and sour and tastes softer.

3. Eggs don't need to be fried too hard, and it is easier to blend with tomato juice if they are tender.