Scrambled eggs with tomatoes is a very simple dish. But everyone's scrambled eggs with tomatoes taste different. As a post-80s generation who loves food, I studied several tips to make scrambled eggs with tomatoes delicious.

Beat two eggs into a bowl and add a tablespoon of cooking wine. (Cooking wine is the first move)

Beat eggs with chopsticks.

Turn on the stove, and the water in the brushed wok and shovel evaporated. Using an iron pan and then using a spatula to evaporate all the water is the second move. )

Then pour in the right amount of olive oil. Olive oil is the third trick.

Take out the eggs as soon as they are solidified on both sides.

Put the garlic cloves on the chopping board and mash them with a knife, so it's easy to peel. Then cut it with a knife a few times.

Wash two tomatoes, dig out their pedicels and cut into pieces.

Pour an appropriate amount of olive oil into the wok where the eggs were scrambled just now. The oil is hot, stir-fry the minced garlic. Then pour in the prepared tomato pieces.

Stir-fry tomatoes quickly to prevent them from sticking to the pan. When the tomatoes are soft, sprinkle some salt, which is delicious. Then stir-fry a few times to make the salty taste into the dish. (When the tomatoes are soft, sprinkle with salt. It tastes great. That's the fourth trick. )

Pour the fried eggs into tomatoes, stir them together, and let the eggs soak in the natural soup of tomatoes. Stir well and serve. Scrambled eggs with exclusive delicious tomatoes are finished.