Scrambled eggs with tomatoes Ingredients: 3 tomatoes, 3 eggs (my experience is to put as much as I want), and pepper 1 piece.

Ingredients: onion salt (I don't like sugar) chicken essence

Practice: beat the eggs evenly and add a little salt (special statement: don't put too much salt, otherwise you will be at your own risk). Then pour it into the oil pan evenly, so that the oil temperature is not easy to be too high (generally 60% to 70% heat is enough). I have experience in scrambled eggs. I don't know if everyone knows. In the past, people scrambled eggs, cooked one side, then turned over and fried the other side, and finally formed an omelet. But in the process of eating, it is very old. As for me, I pour the eggs evenly into the oil pan and stir them with a shovel until they solidify into pieces. Don't fry for too long, as long as it is solidified. So the fried eggs are tender both inside and outside.

Then, take out the fried eggs. Then pour the oil into the pot. When the oil temperature is 60% to 70%, pour the onion foam, tomato pieces and shredded pepper prepared in advance into the pot and stir fry. When the tomatoes are completely fried and the soup is satisfied, add a little salt and then put the eggs fried in advance into the pot and stir well.