scrambled eggs with tomatoes

ingredients: 3 tomatoes, 4 eggs, half onion and 1 clove of garlic.

Practice:

1. Cut the tomatoes into hob blocks, knock the eggs into a large bowl, and cut the chopped green onion and garlic slices for later use; Don't cut the tomatoes too small, or they will melt in one pot.

2. Add salt to the eggs and break them up with chopsticks.

3. Heat the wok on a big fire, add oil, and when the oil temperature rises, the broken egg liquid will be added.

4. Don't stir-fry the eggs in a hurry. After the bottom of the eggs is solidified, gently push them to the center of the pot along one side of the eggs with a shovel, forcing the egg liquid that is not solidified on the top to flow into the bottom of the pot, and then heat it to solidify, and so on, until all the egg liquid is solidified, quickly turn off the fire, shovel the eggs into larger pieces with a shovel, and take them out for use. The scrambled eggs are evenly cooked, big and complete.

5. Pour the oil back into the wok, heat it and add chopped green onion and garlic slices to saute.

6. Add tomato pieces and stir-fry over high fire until the water is soft.

7, don't cover the pot, keep the fire and fry quickly, about 1 minute.

8. Add scrambled eggs and add salt and chicken essence;

9, stir fry quickly and evenly.

1. Sprinkle chopped green onion on the pan.