Ingredients: vegetable oil, salt.

Note: scrambled eggs with tomatoes do not need chicken essence or monosodium glutamate, because scrambled eggs with tomatoes are "fresh" and there are substances that form umami flavor when scrambled eggs with tomatoes, so there is no need to put fresh monosodium glutamate or chicken essence. That's why there is no onion, ginger or garlic in this dish.

Production process:

1, tomatoes are cut into pieces, with different sizes, and it doesn't matter what shape. Beat the eggs into a bowl and mix well, adding a little salt.

2. Put the right amount of oil in the pot (when scrambled eggs, the amount of oil is very important, and my experience is to put oil equivalent to 2/3 of the egg liquid). The oil is hot, pour in the egg liquid. Note that at this time, the egg liquid will naturally solidify. Do not move. After the egg liquid is solidified (be careful that the oil dries up, resulting in egg paste), use a rice shovel (also called a frying spoon). When the two sides are golden, take the eggs out of the pot (you don't have to take them until you are skilled). At this time, there should be some oil in the pot. Add tomatoes and 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, and take out the pot.