Tomato scrambled eggs practice tomatoes cut thin flaps. The size should be even and the thickness should be consistent.? Beat the eggs, add a little salt, a little sugar, a little cold white water. And then another bowl, put a little cornstarch, pour 2 spoons of chicken broth, mix well, then add a little salt and sugar and continue to mix well.? Add the scallion oil to the frying pan. The scallion oil can be prepared in a jar beforehand. Using scallion oil for this dish ensures that there is a light scallion flavor in the dish, but also ensures that you don't see any finely chopped scallions. When the shallot oil is 90% hot, pour in the egg mixture and scramble until golden brown and remove from the pan.? Pour a little more shallot oil into the pan, pour in the tomato cloves and stir fry without stirring for 10 seconds. Then pour in half a frying spoon of water and gently stir fry. This will ensure that the tomato flaps don't peel off and don't affect the appearance. After 2 minutes add the scrambled eggs and gently stir fry. Pour in the thickened chicken broth and stir-fry for 30 seconds before serving.

Scrambled?egg?with?tomato?approach

tomatoes?cut?thin?flap.?The?size?of?uniform?thickness,?uniform.

eggs,?add?a?little? salt,?a?little?sugar,?a?little?cool?white?boiling?water.?In?a?bowl,?add?a?little?starch,?add?2?spoon?of?chicken?soup,?mix?well,? then?add?a?little?salt?and?sugar?to?mix.

wok?add?scallion.?Onion?can?be?prepared?on?the?tank.?With?Scallion?does?this?dish,? which?can?not?only?ensure?the?dish?a?little?onion?flavor,?and?can?guarantee?not?to?see?green?onion.?9?into?the?hot?oil?into?the? egg,?fried?until?golden?pot.

pot?and?then?pour?a?little?oil,?tomatoes?into?valve,?10?seconds?without?frying.?Pour?half?wok?of?water,?gently?stir? Pour?half?wok?of?water,?gently?stir?fry.?It?can?guarantee?the?tomatoes?valve?not?desquamate,?does?not?affect?appearance.

2?minutes?into?the? fried?egg,?lightly?stir?fry.?Then?pour?has?a?good?hook?thin?thicken?soup,?stir?fry?for?30?seconds?after?the?pan.