1 Cut the tomatoes into small pieces. It doesn't matter what shape they are. Break the eggs into a bowl, beat them well and add a little salt. 2, put the right amount in the pot (when scrambled eggs, the amount of oil is very important. In my experience, put the oil equivalent to 2/3 of the eggs. When the oil is hot, pour in the eggs. Pay attention to the natural freezing of the eggs at this time. Don't move until the eggs are frozen (be careful that the oil is dry, causing the eggs to paste). Turn the eggs over gently from the edge with a rice shovel (also called Shao Chao), stir-fry, stir-fry. Because tomatoes contain a lot of water, the water will precipitate. At this time, put the fried eggs in, add a little salt, stir fry a few times, and take out the pot.

1, tomatoes are cut into pieces, with different sizes, and it doesn't matter what shape. Beat the eggs into a bowl and mix well, adding a little salt. 2, put the right amount in the pot (

How much oil is important. My experience is equivalent to a chicken.

2/3) oil, when the oil is hot, pour the chicken pieces.

Pay attention this time, eggs

Will naturally solidify, don't move, wait until the egg liquid solidifies (note that the oil is dry and the egg is burnt), and use a rice shovel (also called a spatula).

) enter gently from the edge of the egg and turn the egg over and fry it. When the two sides are golden, take the eggs out of the pot (you don't have to take them until you are skilled). At this time, there should be some oil in the pot. Turn the tomatoes in and stir fry a few times. Because tomatoes contain a lot of water, there will be water precipitation. At this time, put the scrambled eggs in, add a little salt, stir fry a few times, and take out the pot.