Ingredients: tomato 150g, 3 eggs, 50g oil, a little salt and monosodium glutamate, and 25g sugar.

Practice: peel tomatoes with boiling water, cut into pieces to remove seeds and cut into pieces. Beat the eggs into a bowl, heat them with 35g oil, stir-fry them in a pot, then take them out, add 15g oil to the pot, heat them, stir-fry the tomato slices, add salt and sugar for a while, then pour in the eggs and stir-fry them a few times.

Baked eggplant with tomato

Ingredients: eggplant, tomato, salt, monosodium glutamate, garlic, soy sauce, soybean oil and sugar.

Practice: Wash the eggplant, remove the pedicle, cut into pieces, and soak it in a basin for about 20 minutes. Dice tomatoes and peel garlic. Pour the oil into the pot and heat it. When the oil is heated to 70%, add garlic and Jiang Mo until it is fragrant. Add eggplant pieces, fry over medium heat until golden brown, then add tomatoes and continue to stir fry. Then add soy sauce, soy sauce and sugar and mix well. Stir-fry until the tomatoes are soft, add minced garlic and stir well, add salt and monosodium glutamate to taste, and finally sprinkle with chopped green onion.

Baked tomato

Ingredients: 3 tomatoes, 1 onion, green pepper, red pepper, appropriate amount of corn kernels, cheese, salt and chicken powder.

Practice: Wash tomatoes, cut and dig seeds, and make them into bowls. Stir-fry green and red pepper, corn and onion, and put them in a tomato bowl. Cover the tomato bowl with slices of cheese, move into the oven and cook until golden brown.