2, tomato scrambled eggs sugar version materials: 2 tomatoes, 3 eggs, ingredients: vegetable oil, salt, sugar.

3, the production process: cut the tomatoes into pieces, break the eggs into a bowl, add a little salt and a little sugar (so that the eggs are more fluffy), and beat well, lest the taste be heavy, don't put salt. Put a proper amount of oil in the pot, and put more, because eggs cost more oil, and the oil needs to be warmer. It's better to look at the lampblack. Then pour the egg liquid into the pot and quickly break it up with chopsticks until the eggs are solidified, so that the layers of the eggs will be richer, which is convenient for the absorption of tomato juice in the third step: then take it out. Put the right amount of oil in the pot, put the cut tomatoes in the pot, add a little sugar (mainly to neutralize the sour taste of tomatoes) and then add salt. Because tomatoes contain a lot of water, water will precipitate. When the tomatoes are not completely drained, put the scrambled eggs in, stir them a few times, and collect the juice and take it out of the pot.