Yes, there is no conflict between the two. \x0d\x0d\ recipe introduction \ x0d \ who can't scramble eggs with tomatoes? It's just scrambled eggs with tomatoes ~ What's there to show off ~ Mm-hmm ~ Then why are scrambled eggs with tomatoes made at home so much worse than those made in restaurants? The ball is either very old or dry and ugly, and tomatoes always look ugly. Want to know how to make scrambled eggs with professional tomatoes? Come in and have a look ~ If you do a survey on all men in China: "What kind of food will you cook?" I believe that in many answers, in addition to instant noodles and fried rice with eggs, the rest must be scrambled eggs with tomatoes ('_'). It can be seen that scrambled eggs with tomatoes are the real national dishes. The materials are general, the operation is simple, and it is sweet and sour. People from dolls to adults like to eat ~\x0d\ materials \x0d\ 2 tomatoes, 2 eggs, Jiang Mo, shallots, a little milk and soy sauce. \x0d\2。 Processing tomatoes: Boil a pot of water and add a little salt and oil. Cut tomatoes when boiling water, and cut hob blocks along the tomatoes. Try to make each small piece of tomato into the shape of a small golden pagoda, that is, neither too big nor too small. After the water is boiled, put the tomatoes in hot water for 3-5 seconds (take them out after counting 1, 2, 3). This time must be mastered or the tomato will fade. \x0d\3。 Eggs: Eggs must be fried first, then beaten. 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) \x0d\4. Add some oil to the pan, but not too little. Heat the eggs and add them. Don't stir them in a hurry. When the bottom of the egg begins to solidify and turn into Huang Shi, turn to low heat and stir for a while. \x0d\5。 Mix sauce: Because this dish needs to be fried quickly, it needs to be mixed with 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 come out easily, this one is thicker. \x0d\6。 Speed: Scrambled eggs left in the pot need not be oiled. Add Jiang Mo and a little chopped green onion, stir-fry, quickly add tomatoes and eggs, stir-fry for a few times, then add the prepared sauce (starch is easily sunk into the bottom of the bowl after being stirred evenly), stir-fry for a few times over high fire, so that the eggs and tomatoes are quickly coated with sauce, and add onion segments and sesame oil before taking out. \x0d\ Tips \x0d\ Because I'm not a good cook, I'd better cook at home with a frying spoon instead of a shovel. When cooking, stir the dishes evenly with a spoon. If you can stir the pot a few times, just stir the dishes evenly.