8 raw quail eggs, 1 tomato

8 cherry tomatoes

auxiliary materials

8 ml fresh soup, 1 pinch of white pepper

1/8 teaspoon of salt, 2 tablespoons of vegetable oil

1/4 teaspoon of cooking wine, 1/8 teaspoon of sugar

1 pinch of salt and 1 tomato quail egg

. Peel the eggshell, add cooking wine and salt for 1 minutes.

2. Boil tomatoes and cherry tomatoes with boiling water for 1 minute, take them out, peel them, cut the big tomatoes into cubes with a square of 2 cm, and keep the small tomatoes as they are.

3. Beat the eggs into a bowl, add a pinch of salt, and beat until foaming.

4. preheat the wok on medium heat. Pour in vegetable oil and heat to 6%, about 1-2 minutes. Add the egg liquid, fry for 2 minutes, turn it over when the egg is solid, fry the other side for 1 minute, then pound the egg into small pieces with a spatula and shovel it out.

5. when the remaining oil in the pot is reheated, add diced tomatoes and fry for 3 minutes. Add scrambled eggs, fresh soup, white pepper, salt, sugar and quail eggs and cook for 6 minutes. Add cherry tomatoes, cook for 5 minutes, and serve in a soup bowl.