Ingredients: eggs, tomatoes, rapeseed oil, chopped green onion, salt, sugar, light soy sauce.

Steps:

Step 1. Prepare relevant ingredients.

Step 2. Pour the eggs and half a teaspoon of salt into a bowl.

Step 3. After breaking up, add a little chopped green onion and water and stir evenly.

Step 4. Heat the wok, add rapeseed oil and then pour in the egg liquid.

Step 5, do not turn over medium-high heat until the egg liquid solidifies.

Step 6: When the sides are browned, flip over and fry until browned, then serve.

Step 7. Wash the tomatoes and cut into small pieces for later use.

Step 8: Add rapeseed oil to the pot, stir-fry the chopped green onions, add the tomatoes and stir-fry over high heat.

Step 9, stir-fry until the juice comes out, add a little water and add 2 tablespoons of sugar.

Step 10: Stir well and add a little soy sauce to remove the fishy smell.

Step 11, add half a spoonful of salt.

Step 12. Finally, pour in the fried eggs and stir well over high heat.

Notes:

1. It is best to choose tomatoes that are relatively ripe and have enough moisture to taste sweet.

2. Add a little water to the egg liquid and mix thoroughly to make the fried egg pancakes soft and tender.

3. Personally, I think tomatoes are delicious when they are stir-fried to produce juice.

4. When making this dish, adding a little light soy sauce not only makes the color beautiful, but also removes the eggy smell and enhances the freshness.