Ingredients: 3 tomatoes, 4 eggs, half an onion and 1 cloves garlic.

Exercise:

1, tomatoes are cut into hob blocks, eggs are knocked into a large bowl, and onions and garlic are chopped for later use; Don't cut the tomatoes too small, or they will melt in the pot.

2. Add salt to the eggs and break them up with chopsticks.

3. Heat the wok on a big fire, drain the oil, and add the broken egg liquid when the oil temperature rises and the pot smokes.

4. Don't stir fry after adding the eggs. After the bottom of the egg is solidified, gently push the egg to the bottom of the pot along one side, forcing the unsolidified egg liquid on it to flow into the bottom of the pot, heating and solidifying, and so on, until the egg liquid is completely solidified, quickly turn off the fire, shovel the egg into larger pieces with a shovel, and take it out for use. Scrambled eggs are cooked evenly, big and complete.

5. Pour the oil back into the wok, heat it, add chopped green onion and garlic slices and stir fry.

6. Add the tomato pieces and stir-fry over high heat until the water becomes soft.

7, don't cover the pot, keep the fire and fry quickly, 1 minute or so.

8. Add scrambled eggs, salt and chicken essence;

9. Stir fry quickly and evenly.

10, sprinkle with chopped green onion.