1. Wash the tomatoes, cut them into triangles for later use, and beat the eggs into a bowl and stir them evenly with chopsticks.

2. Slice the onion and ginger, cut the chives into sections, heat them in a pot, add 5g of salad oil, fry the eggs and put them in a colander for later use.

3. Heat the pan, add10g salad oil. When the oil temperature is about 70% hot, add onion and ginger slices to saute until fragrant, and then add the prepared tomatoes to stir fry.

4. Add sugar, salt, chicken powder and pepper in turn, stir-fry for 2 minutes on medium heat, then add the scrambled eggs, collect the juice on high heat and stir well.

5. This nutritious and delicious scrambled egg with tomato can be finished.