The ratio of eggs to tomatoes is crucial.

If there are few tomatoes, scrambled eggs will feel tasteless, greasy and dry;

Too many tomatoes will be too sour and too much soup, and you can't enjoy scrambled eggs.

Good raw material collocation is not only the basis of delicious food, but also the guarantee of balanced nutrition.

Second step

We should pay attention to the methods when beating eggs:

When you beat eggs, you should beat hard for a while.

In order to speed up gradually, the tips of chopsticks should be scraped to the bottom of the bowl every time.

In order to soak chopsticks in eggs as much as possible,

Until every time the chopsticks move out of the bowl,

Almost all the eggs jumped out of the bowl.

And when the egg stops beating, there will be a lot of foam on the surface of the egg.

This can be considered as a good egg.

Third step

When scrambled eggs, the oil should be moderate and hot.

When the oil is hot, pour the eggs into the pot.

In this way, the egg liquid can expand rapidly when heated,

Shake the oil pan and let the oil cover the bottom of the pan before pouring the eggs.

So that the eggs won't stick to the wall of the pot.

Pour a lot of eggs along the edge of the oil and the wall of the pot.

Stir-fry the eggs with a shovel or chopsticks immediately after they are put into the pot.

So the eggs will become small pieces.

Fourth step

We can add some sugar when frying tomatoes.

This will neutralize the sour taste of tomatoes and make them taste better.

But also utilizes the moisture of tomato juice,

When cutting tomatoes, try to cut them into pieces the size of orange petals.

Only in this way can you get more juice.

Step five

If tomatoes are fried with skin,

Thick skin will naturally reduce the taste of dishes.

You can do a simple peeling treatment before frying tomatoes.

Put the washed tomato tops, flower knives,

Put it in a pot and scald it with boiling water, and the skin will open immediately.

It is easy to peel off, so it is not only tasteless,

Even the taste has become better.

Step 6

Eggs often stick to the bowl, so don't stir them with chopsticks after they are beaten into the bowl.

If you stir it and don't fry it immediately, the egg will stick to the bowl.

That floor was wasted.

When the eggs are about to be cooked, we can stir them with chopsticks.

This way, the eggs will not stick to the bowl if they are stirred directly into the pot.

Step 7

Put the right amount in the pot (when scrambled eggs, how much oil is very important,

Experience is equivalent to 2/3 oil of egg liquid,

When the oil is hot, pour in the egg liquid.

Note that the egg liquid will naturally solidify at this time.

Don't move until the egg liquid solidifies (note that the oil is dry).

Use a rice shovel (also called a frying spoon) to gently enter from the edge of the egg.

Fry the eggs over until golden on both sides.

Take the eggs out of the pot (you don't have to take them, but wait until you are proficient).

At this time, there should be some oil in the pot. Put the tomatoes in.

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, sprinkle with chopped green onion, and serve.