1. Beat the eggs into a bowl and add a little salt, water and yellow wine. Chop shallots into chopped green onions, add some chopped green onions to the egg mixture, and stir well with chopsticks.
2. Wash tomatoes, decide whether to peel them according to personal preference, cut them into small pieces and put them in a bowl for later use.
3. Pour the oil in the pan, heat it, pour in the egg liquid, stir fry until cooked, and remove it for later use.
4. Wash the wok, add a little base oil again, and when the oil temperature rises, add Xihongba fire and stir-fry until the red oil is out of the wok, and change to low heat.
5. Pour in scrambled eggs, add a little salt and stir well. Use less salt, because a little salt has been added when scrambled eggs. )
6. Sprinkle a little chives and garnish to serve. The most beautiful home-cooked dish-scrambled eggs with tomatoes is ready!
Second, stir-fry minced meat and eggplant with sauce to cover rice.
1. Wash the slender purple eggplant, remove the pedicle, dry the moisture on the epidermis with kitchen paper, and cut the hob block.
2. Wash tenderloin, chop it into minced meat, and marinate it with a little cooking wine 10 minute.
3. Wash the onion, garlic and ginger and cut them into fine powder for later use.
4. Hot pot, pour appropriate amount of salad oil, fry eggplant with medium-high fire until soft, and drain the oil for later use.
5. Pour in the right amount of oil, stir-fry the meat until it is transparent, and drain the oil for later use.
6. Leave a little oil in the pot, add onion, ginger and garlic until fragrant, add minced meat and stir-fry until cooked, and add the eggplant that was fried before.
7. Add the right amount of cooking wine, soy sauce and soy sauce and stir fry. Add a spoonful of sugar, stir well and take it out. Eggplant is the freshest in summer, and the whole family loves it!