Steps: Clean the tomatoes, remove the roots, and then cut them into larger pieces for later use.
Beat the eggs into a bowl, add a little salt to increase the bottom flavor, then add a little cooking wine, stir hard in one direction with chopsticks, and mix the egg liquid in the egg liquid with a little cooking wine, which can effectively remove the fishy smell of the eggs and make the eggs more fluffy during frying.
Heat the wok first, then add more cooking oil to moisten the wok. The oil temperature is about 60% hot. Add the eggs and don't turn them over in a hurry.
After the egg is shaped, push the egg liquid with a spoon, fry all the egg liquid until it is shaped, then stir it with a spoon, fry it a little older and take it out for later use. Add oil to the wok. When the oil is hot, put the garlic slices into the wok, and then add the chopped tomato pieces.
After adding tomatoes, add two teaspoons of salt and stir-fry over high heat. When tomatoes meet salt, it is easy to stir-fry soup.
Fried tomatoes and eggs are different from other vegetables. Be sure to add salt and stir-fry the tomato soup first, so that the food is delicious. As long as it is guaranteed to be a naturally mature tomato and fried for about 30 seconds, a rich tomato soup can be fried; If it is a hard tomato, it is not easy to stir-fry soup. Stir-fry the tomato soup, add the eggs cooked in advance, add a little sugar to neutralize the sour taste of the tomato, add a little soy sauce, stir-fry for a few times, and take out the pan.