Two tomatoes, about 300 grams. 4 eggs, 3-4 shallots and appropriate amount of oyster sauce.

Exercise:

1. Draw a shallow cross knife on the tomato surface, put it into the pot, pour boiling water for about 20 seconds, and then immediately put it into cold water;

2, so that you can gently tear off the epidermis, don't scald it for too long, or it will tear it thick with pulp.

3. Cut into pieces of appropriate size;

4. Beat the eggs into a bowl, put a spoonful of salt and add a little more? White pepper deodorizes;

5, fully beat, be sure to hit the surface of the egg liquid with rich bubbles, so that the egg liquid will be fluffy and smooth;

6, scrambled eggs must be wide oil and high temperature, eggs will eat oil when they are in the pot, the oil temperature is 80% hot, and the egg liquid will rise at once.

7. Take out scrambled eggs, leave the base oil and add chopped green onion.

8. Then add the tomato pieces and stir fry over high fire;

9. When the tomato pieces are slightly burnt, add appropriate amount of boiling water and cook over high fire until the juice is thick;

10. Add the eggs that were fried before, add a proper amount of oyster sauce, stir-fry until the juice becomes thick, and each egg is covered with soup.