Chinese food is very famous in the world, and there may be many kinds of recipes, such as Beijing Roast Duck, Chongqing Hot Pot, Guangzhou Casserole Porridge and Huimian Noodles, but to everyone's surprise, this dish in China is really famous in Fanbang! This dish often appears on the dining table of foreigners, and many foreigners have eaten it and boiled it! Actually, it's the dish of our common people. Most people cook it: scrambled eggs with tomatoes.

Although everyone cooks this dish, it is not easy to make it delicious. Let's talk about how to make a professional home cooking.

Ingredients: 2 tomatoes, 2 eggs, Jiang Mo, leek, a little milk, soy sauce, sugar, salt, sesame oil and water starch.

3. Eggs: Eggs must be fried before beating. First scoop up the eggs, add 1/4 teaspoons of salt and about 2 tablespoons of milk to scoop them up. Then move chopsticks vertically parallel to the container to make big bubbles. (ps: adding milk to eggs will make them tender and smooth, and adding salt can remove the fishy smell of eggs and make them more tasty. Add a little oil to the pot, but not too little. Heat the eggs and add them. Don't stir them in a hurry. Wait until the bottom of the egg solidifies and turns yellow. Turn them to low heat and stir them a little.

3. Eggs: Eggs must be fried before beating. First scoop up the eggs, add 1/4 teaspoons of salt and about 2 tablespoons of milk to scoop them up. Then move chopsticks vertically parallel to the container to make big bubbles. (ps: adding milk to eggs will make them tender and smooth, and adding salt can remove the fishy smell of eggs and make them more tasty. Add a little oil to the pot, but not too little. Heat the eggs and add them. Don't stir them in a hurry. Wait until the bottom of the egg solidifies and turns yellow. Turn them to low heat and stir them a little.

5. Adjust the sauce: Because you want to fry this dish quickly, you should adjust the sauce in advance. Take a bowl, add 1 tbsp soy sauce, 1-2 tbsp sugar, 1/2 tsp salt, 2-3 tsps starch and 1 tsp water, and mix well. Because tomatoes are easy to water, this one is thicker.

6. The scrambled eggs left in the pot don't need oiling. Add Jiang Mo and a little chopped green onion, stir fry, quickly add tomatoes and eggs, stir fry a few times, then add the prepared sauce (starch is easy to sink to the bottom of the bowl after being stirred evenly), stir fry over high fire for a few times to quickly wrap the eggs and tomatoes in the sauce, and add onions and sesame oil before taking out.