Scrambled eggs with tomatoes

Materials: 3 tomatoes, 4 eggs, half a green onion, 1 clove of garlic.

Practice:

1, tomatoes cut rollerblade block, eggs knocked into a large bowl, green onion, garlic slices cut and wait for use; tomatoes do not cut too small, or a pan will melt.

2. Add salt to the eggs and beat well with chopsticks.

3, frying pan over high heat, add oil, wait for the oil temperature to rise, the edge of the pan smoke into the beaten egg mixture.

4, into the eggs do not rush to stir fry, so that the bottom of the eggs solidified, along the side of the eggs with a spatula against the bottom of the pan to the center of the pan gently pushed, forcing for the top of the uncoagulated egg flow into the bottom of the pan, solidified by the heat, and so on and so forth until all the eggs are solidified, quickly turn off the heat, with a spatula to shovel the eggs into a larger block, served for use. This way the scrambled eggs are evenly heated and the pieces are large and intact.

5, frying pan back into the oil, hot, add chopped onion and garlic slices burst incense.

6, into the tomato pieces, stir-fry over high heat until softened out of the water.

7: Don't cover the pan, keep the heat high and stir-fry quickly, about 1 minute.

8, add the scrambled eggs, add salt and chicken essence;

9, quickly stir-fry evenly to remove from the pan.

10, out of the pan sprinkled with chopped green onion can be.