Scrambled eggs with tomatoes is an extremely common home cooking and restaurant cooking, but it is very popular with everyone, and it is sweet and sour. Haha, my children like it too. Even if it's just this dish, he can eat a big bowl of rice, and he won't even let go of the gravy after eating it, so he will use it to soak rice. So he is the ever-victorious general at my family's dinner table ~ ~ ~

Ingredients: eggs, tomatoes, rapeseed oil, chopped green onion, salt, sugar and soy sauce.

Practice steps:

Step 1: Prepare related ingredients.

Step 2: Pour the eggs and half a teaspoon of salt into the bowl.

Step 3: after breaking up, add a little chopped green onion and water and mix well.

Step 4, heat the wok, drip rapeseed oil and pour egg liquid.

Step 5: Don't turn to medium heat before the egg liquid solidifies.

Step 6, turn over and fry until the brown around is knocked off, and then pick it up.

Step 7: Wash the tomatoes and cut them into small pieces for use.

Step 8, drop rapeseed oil into the pot and stir-fry chopped green onion, add tomatoes and stir-fry.

Step 9: Stir-fry the juice, then drop a little water and add 2 teaspoons of sugar.

Step 10: Stir well, and then drop a little soy sauce to remove the fishy smell.

Step 1 1: Add half a spoonful of salt.

Step 12: Finally, pour in the scrambled eggs and stir well.

Step 13: It is best to eat it while it is hot.

Tips:

1, it is best to choose ripe tomatoes with sufficient water and sweet taste. 2. The egg liquid and a little water are fully stirred and fried, and the egg roll will be soft and tender. Personally, I think tomatoes are delicious only after they are fried with juice. A little soy sauce in this dish doesn't look delicious, but it also has the function of removing eggs and refreshing.