Material preparation: tomatoes, eggs, shallots, tomato sauce, minced garlic, salt, etc.

1. Wash tomatoes, cut them into orange petals first, and then change them into rolling blades.

2. Add 1 teaspoon of water and 1 teaspoon of cooking wine to the egg, whip with the egg or a chopstick, and fully disperse until small bubbles appear on the surface.

3. Chop the shallots into chopped green onions and divide them into two parts; Chop garlic into powder and prepare tomato sauce.

4. Take out the pot, add 2 tablespoons of cold oil to the hot pot, and when the oil is 70% hot, add the egg liquid; Stir-fry until it is basically solidified, directly break it into large pieces with a spatula, and take it out for use.

5. Start another wok, add 1 tsp of cold oil to the hot wok, stir-fry half chopped green onion with low fire until the edge of chopped green onion is slightly yellow, add tomato pieces, and turn to high fire to stir-fry quickly and evenly.

6. Add tomato sauce, stir fry evenly, add scrambled eggs, add minced garlic, stir fry evenly, turn off the fire, add appropriate amount of salt, and add the other half of chopped green onion.