Scrambled eggs with tomatoes are delicious like this: first, the tomatoes are pedicled, peeled with boiling water, peeled and cut into small pieces for later use; Then break the eggs and add some warm water while breaking them, so that they will be full when frying. Put more oil in the wok, heat the oil, pour it along the edge of the oil and the wall of the wok, stir fry quickly after entering the wok, and take it out for later use when cooked; Then leave the base oil and pour it into the tomato and stir-fry it with low fire; Then simmer into tomato juice; When the tomato juice comes out, pour in the scrambled eggs and add some sugar. Putting a small amount of sugar here can stimulate the natural sour and sweet taste of tomatoes. It is advisable to continue frying for one minute, without the sweetness of sugar, and turn off the heat.