1. Break the eggs into a bowl and add a little salt, water and yellow wine. Chop shallots into chopped green onion, add some chopped green onion into the egg mixture, and mix well with chopsticks.

2. Wash the tomatoes, decide whether to peel them according to personal preference, and cut them into small pieces and put them in a bowl for later use.

3. Pour oil into the pan, heat it, pour in the egg liquid, stir-fry until cooked, and put it out for use.

4. Wash the wok, add a little base oil again, and when the oil temperature rises, add it to Xihongba fire and stir-fry until the red oil comes out, and change to low heat.

5. Pour in the scrambled eggs, add a little salt and stir well. Use less salt, because a little salt has been added to the eggs when they are scrambled. )

6. Sprinkle with a little chives and garnish to serve. The most beautiful home-cooked dish-scrambled eggs with tomatoes is ready!

Second, the sauce-fried minced meat and eggplant cover rice

1. Wash the slender purple eggplant, remove the pedicle, dry the skin with kitchen paper, and cut the hob block.

2. Wash tenderloin, chop it into minced meat, add a little cooking wine and marinate it for 10 minute.

3. Wash green onions, garlic and ginger and cut them into fine powder for later use.

4. Hot pot, pour appropriate amount of salad oil, fry the eggplant over medium-high fire until soft, and drain the oil for later use.

5. Pour in the right amount of oil, stir-fry the meat until it is transparent, and drain the oil for later use.

6. Leave a little oil in the pot, add onion, ginger and garlic and saute until fragrant, add minced meat and stir-fry until cooked, and add the previously fried eggplant.

7. Add a proper amount of cooking wine, soy sauce and soy sauce and stir fry. Add a spoonful of sugar and stir fry evenly before taking out. Eggplant is the freshest in summer, so the whole family loves to eat it!