1. First, clean the tomatoes we prepared and cut them into hob pieces with a knife. When selecting tomatoes, we can pinch them with our hands and choose the ones that are slightly softer before frying. More soup will come out during the process. If the tomatoes are hard to the touch, not much soup will come out no matter how you fry them.

2. Prepare a steamer and add an appropriate amount of water. After boiling over high heat, put the tomatoes on a plate and put it into the steamer. Cover the lid and steam for 10 minutes. In this way, the tomatoes will become soft. We will wait until after the high school entrance examination. Take out the tomatoes and use chopsticks to pick out the peeling skin and set aside.

3. Prepare a clean small bowl, crack the eggs into the bowl, add a little salt, stir in one direction with chopsticks to make egg liquid, and then prepare some green onions and clean them. , cut into chopped green onions and set aside.

4. Add an appropriate amount of cooking oil to the pot. We can pick up the pot and shake it to make the oil evenly stick to the surface of the pot. When the oil temperature rises, pour the egg liquid into the pot. When the egg liquid solidifies, use a spatula to spread it out and set aside.

5. Leave a little base oil in the pot. After the oil is hot, we put the tomatoes into the pot and stir-fry. After the soup is stir-fried, add the fried eggs and mix evenly, then add a little Add edible salt, chicken essence and oyster sauce, seasoning and stir-fry evenly. After the seasoning melts, sprinkle with chopped green onion and serve. The tomato scrambled egg soup made in this way is delicious and especially delicious.