Method for covering rice with tomatoes and eggs

1. Wash tomatoes and cut the bottom;

2, put it in boiling water 1 min, and you can easily tear off the skin;

3. Slice peeled tomatoes;

4. Break up the eggs, add half an eggshell of water and a proper amount of salt, stir well, and fry them in an oil pan;

5. Stir fry until the egg mixture is completely solidified. After frying, shovel it into small pieces with a shovel and hold it for use;

6. Pour the tomatoes into the pot and stir fry, and crush them with a shovel while frying;

7. Add 1/3 bowls of clear water and cook for 2 minutes on medium heat;

8. Add eggs, add 1 tablespoon sugar, add a little salt, turn to high heat, stir fry evenly, and collect juice;

9. Put the rice on the plate and pour the scrambled eggs with tomatoes on the rice.

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