Scrambled eggs with tomatoes

Raw materials: 150 grams of tomatoes, 3 eggs, 50 grams of oil, a little salt, monosodium glutamate, 25 grams of sugar.

Practice: soak the tomatoes in boiling water and peel them, cut them open and remove the seeds, and cut them into slices. Eggs into a bowl, put 35 grams of oil to heat, the eggs into the pan scrambled, pan and then 15 grams of oil, heat, the tomato slices into the stir-fry, salt and sugar fried for a few moments, pour into the eggs and stir-fry a few times out of the pan.

Burned tomato eggplant

Raw materials: eggplant, tomatoes, salt, monosodium glutamate, garlic, soybean oil, sugar, each moderate.

Practice: Wash the eggplant and remove the tip, cut into rolled to pieces, put into a basin of water, soak for about 20 minutes. Tomatoes cut into pieces, garlic peeled and chopped into pieces, pour oil in the pot and heat on high heat, when the oil is seventy percent hot, add garlic and ginger minced burst incense. Then add the eggplant pieces, change to medium heat and fry until golden brown, then pour in the tomatoes and continue to stir fry. Stir in soy sauce, dark soy sauce and sugar. When the tomatoes become soft, stir in the minced garlic, season with salt and monosodium glutamate, and finally sprinkle with chopped green onion.

Baked tomatoes

Raw materials: 3 tomatoes, onions, green peppers, red peppers 1 each, corn kernels, cheese, salt, chicken powder, moderate amount.

Practice: Wash the tomatoes, cut open and dig out the seeds, into a bowl. Stir fry the green and red bell pepper, corn kernels and onion kernels, and serve in the tomato bowl. Cover the tomato bowl with cheese slices, transfer to the oven and cook until golden brown.