Scrambled eggs with tomatoes Ingredients: 3 eggs, tomato 150g, 4 tablespoons vegetable oil, salt and monosodium glutamate, and sugar 1 tablespoon. Production process: 1. Wash tomatoes, blanch them with boiling water, peel them, remove their pedicels and slice them for later use. 2. Beat the eggs into the bowl, add salt and beat them evenly with chopsticks. 3. Put 3 tablespoons of oil in the wok and heat it. Put the eggs in a wok and fry until cooked. 4. Heat the remaining oil, stir-fry the tomato slices, stir-fry the salt and sugar for a while, and pour in the eggs and stir-fry a few times. Cooking skills: when frying this dish, be quick. Although this dish is the most common home-cooked dish, the quality of frying can be seen at a glance. It's called cooking technology. Adding starch to eggs can make them taste smoother. Tomato and egg noodles: fry tomatoes in oil first, add some soy sauce when frying, add some vinegar if you like vinegar, then add some water, add noodles and salt after boiling, add monosodium glutamate after cooking for 5 to 6 minutes, and finally sprinkle raw eggs into the pot, and it will be ok; Tomato and egg soup: There are two ways. The first way is to fry tomatoes in oil, add some soy sauce when frying, add some vinegar when you are jealous, then add some water, cook for 5 to 6 minutes, add salt and monosodium glutamate, then sprinkle raw eggs into the pot, and finally put some fragrant flowers. The second method: cut the tomatoes into small pieces, then boil the cut tomatoes in boiling water for 5-6 minutes, then add salt and monosodium glutamate, then break the raw eggs and sprinkle them into the pot, and finally add some fragrant flowers and sesame oil.