Ingredients: eggs, 3 tomatoes, 1 towel gourd, 2 onions, a little.

Accessories: soy sauce, a little sugar and a little blending oil.

Scrambled eggs with tomatoes and loofah

1.

This step is often understood by people who cook at home: add and throw, throw, throw, throw, throw, throw, throw, throw, throw, throw, throw, throw, throw, throw, throw, throw, throw, throw, throw, throw. Tomatoes are cut into pieces at will; Onions cut very short. That's all the ingredients It's simple. It takes ten minutes. Steam the rice before cooking, and the rice will be cooked after frying!

2.

Put a little oil, put 70% hot egg liquid, and cut it with chopsticks when it is almost solidified. Then take out the pot for later use.

3.

Add a little oil to the pot, stir-fry chopped green onion, pour in loofah, stir-fry a few times, and add a little salt. At this time, the pot has been fried, add tomatoes, stir fry for a while, add a little soy sauce, add a little sugar, and continue to stir fry. You can add a little boiling water appropriately, or you can pour some juice on the rice. Soften the loofah and tomatoes and pour in the eggs. Stir well and serve!

4.

This is a beautiful color ... red, green and yellow. Actually, I added some onions and poured them on the rice.

Cooking tips

Boiled eggs are more tender. Remember to peel off the loofah. If you don't like the skin of the tomato, you can remove it in advance. The method is: put a chopstick in it and bake it on the fire, so it's easy to peel it off.