1, first choose an authentic tomato, peel the tomato (draw a cross on the tomato with a knife and pour hot water, it will be easy to remove), peel the tomato, change the knife and cut it into cubes, cut the onion into chopped green onion and slice the garlic for later use.

2. Burn oil (less oil), stir-fry chopped green onion and garlic slices first, and then stir-fry tomatoes (if you think tomatoes are not tasty enough, you can add some ketchup and sugar to stir-fry, which is more sour and sweet). In this step, you must fry the tomatoes until the soup is diluted, so that there will be no "clear soup and little water". After the tomatoes are fried thoroughly, add some water to boil.

3. Immediately after adding water, add white pepper (adding white pepper can enhance freshness). Be sure to add white pepper after adding water. If you put white pepper in the pan, it will taste raw.

4. Prepare the egg liquid first, then add a little water and stir it in one direction with chopsticks. Adding water to the egg liquid will make the color of the egg liquid brighter and the taste smoother.

5. thicken first and then pour in the egg liquid. This order can't be wrong Thickening can enrich the soup and prevent the egg liquid from scattering.

Here's a trick to pour the egg liquid: First, we pick up the frying spoon with one hand and put it in a pot without any soup, then rotate the frying spoon in one direction, and pick up the egg liquid with the other hand and pour it into the rotating frying spoon, so that the egg liquid can be evenly dispersed, which is very beautiful. Even a small amount of egg liquid can make a pot full of egg flowers. You can have a try!

6. Add a little vinegar when cooking (it is best to use rice vinegar or balsamic vinegar for vinegar, which does not affect the color), and then add salt, chopped green onion and coriander to eat.