Baby dishes are fresh and tender in texture and sweet in taste. Tomatoes are sweet and sour and nutritious. Eggs are nutritious and delicious. Stir-fried baby cabbage with tomatoes and eggs is delicious, fresh and refreshing, and has a unique flavor. The following is an introduction to the common practice of stir-frying tomatoes and eggs with baby dishes.

Tools/Materials Doll Vegetable 1 tree, 2 tomatoes (small) and 2 eggs.

Onion, ginger, salt, monosodium glutamate, allspice powder, oyster sauce, oil.

0 1 baby cabbage is cleaned with water, dried and cut into strips.

Wash the tomatoes with water, control the moisture and cut into strips.

Beat the eggs into the dish and stir them into egg liquid.

Cut the onion and ginger, and set aside.

Stir-fry the eggs in a pan until they are half cooked, and set aside.

Heat the oil in the pan. When the oil is hot, add the onion and ginger, stir-fry the baby vegetables, add the spiced powder and a little oyster sauce.

Stir-fry until the baby cabbage is soft, add tomatoes and stir fry, and add salt. Stir-fry the tomatoes until they are soft, and add the scrambled eggs.

Stir-fry the eggs a little, add a little monosodium glutamate, turn off the heat and take out the spoon.