1. First of all, we prepare two naturally ripe tomatoes, which are easier to fry red juice, put a cross knife on them and blanch them with boiling water.

2. Take it out after scalding the skin and let it cool. Remove the skin and cut into small pieces. Don't cut too much, or you will fry a lot of tomato juice and soup.

3. Two medium-sized tomatoes, usually with four to five eggs, will not have too much soup and will not be greasy because tomatoes eat less. Try to keep the balance between them, and the taste is more palatable.

4. Then add 2 grams of salt to the bottom flavor. Clear water will slightly increase the tenderness of eggs, and at the same time it can prevent the pan from sticking when scrambled eggs. Stir hard in one direction with chopsticks to produce bubbles, so that egg white and yolk can be evenly blended together. Restaurants sometimes put more egg yolk and less egg white, which is more golden and beautiful.

5. After all the ingredients are ready, let's fry the eggs first, heat the pan, add vegetable oil to the sliding pan, pour out hot oil and add cold oil when there is smoke in the pan, and pour in egg liquid when the oil temperature is about 60%. When frying eggs, the oil temperature should be higher, so that the egg liquid will expand immediately as soon as it enters the pot, and then the soft and waxy taste can be fried. Shake the pan constantly so that the egg liquid is heated evenly. After the egg liquid is completely set, break it up with a frying spoon and pour it out immediately. Remember not to fry for a long time, it is easy to fry the eggs.

6. Leave a little base oil in the pot, pour in the tomatoes and stir-fry the red juice. When frying, we can add some sugar and soy sauce to neutralize the sour taste of tomatoes.

7. Add the eggs after the tomato juice is fried, and the eggs can just absorb the tomato juice. Finally, turn off the fire and add a little salt, sprinkle with chopped green onion, stir-fry chopped green onion with the remaining temperature, and then pour in a little sesame oil.

1. When tomatoes are peeled, it is easier to stir-fry red juice, but don't stir-fry too much, so as not to affect the appearance with too much juice.

2. Adding water can make the egg liquid more tender and smooth, and the egg liquid must be fully stirred to generate bubbles, so that it is more fluffy and soft.

3. the egg liquid should be served immediately after it is all set, and it can't be fried for a long time, which is easy to fry.

4. Don't put ginger, garlic, chicken essence and monosodium glutamate in scrambled eggs with tomatoes, which will easily affect the freshness of the eggs themselves.