1, with two eggs with two tomatoes of the same size.

The ratio of eggs and tomatoes is very critical,

If there are fewer tomatoes, the scrambled eggs will feel less flavorful, greasy and dry;

Tomatoes will be too acidic, too much soup, and you can't enjoy eating scrambled eggs.

A good combination of ingredients is not only the basis of deliciousness, but also a guarantee of balanced nutrition.

Step 2

When beating the eggs we have to pay attention to the method:

When beating the eggs, we have to beat them hard for a while longer,

We have to gradually increase the speed, and the tip of the chopsticks has to scrape the bottom of the bowl every time,

We have to let the chopsticks soak in the eggs as much as possible,

until every time the chopsticks are moving outside the mouth of the bowl,

Almost all of the egg jumps out of the plane of the bowl

and there is a lot of foam on the surface of the egg when you stop beating it,

this is what counts as the egg being done.

Step 3

Scramble the eggs with just the right amount of oil, and keep the oil hot.

Wait for the oil to heat up before pouring the eggs into the pan,

so that the egg mixture can expand quickly when exposed to heat.

Before pouring the eggs, shake the frying pan a little bit, so that the oil can be applied to the bottom of the pan,

so that the eggs won't stick to the wall of the pan.

Pour the eggs in large quantities, extending the edges of the oil and the walls of the pan.

Toss the eggs quickly with a spatula or chopsticks as soon as they are in the wok,

so that the eggs turn into bite-sized pieces.

Step 4

When frying the tomatoes we can add some sugar.

This will neutralize the sourness of the tomatoes and taste better.

And to take advantage of the moisturizing of the tomato juice,

when cutting the tomatoes, try to cut them into pieces the size of an orange petal,

so that we can get more juice.

Step 5

Tomatoes, if fried with skin,

Thick skin will naturally reduce the taste of the dish,

You can do a little before frying tomatoes to do a little simple peeling,

Just wash the top of the tomatoes, open the knife,

Put into the pot with boiling water, the skin immediately open,

It is easy to peel off.

It's easy to peel off the skin, so that not only the flavor is not reduced,

even the texture has become better.

Step 6

Eggs often stick to the bowl, don't be in a hurry to use chopsticks to stir the eggs after they are beaten into the bowl,

If you stir and don't put it into the wok to scramble right away, then the eggs will stick to the bowl,

and that layer will be wasted.

We can use chopsticks to stir the eggs when they are about to go into the wok,

so that the eggs won't stick to the bowl when they are stirred and put directly into the wok.

Step 7

Put the right amount of oil in the wok (when scrambling eggs, how much oil to put is very critical,

experience is equivalent to 2/3 of the egg mixture),

when the oil is hot, pour in the egg mixture,

note that at this time, the egg mixture will naturally coagulate,

don't move, and wait until the egg mixture is solidified. (be careful when the oil dries up),

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

Flip the egg over and fry it for a little while, and when the color of both sides is golden brown,

Remove the egg from the pan (you can also not take it out, but wait for the proficiency later on),

This time, there should still be some oil inside the pan, turn the tomatoes,

stir fry a few times, because tomatoes contain a lot of water,

will have water precipitation, this time the scrambled eggs put in,

put a little salt, stir fry a few times, sprinkled with chopped green onions, you can get out of the pan.