1. Cut one tomato into pieces and the other into as small dices as possible for use. Dicing tomatoes can fry more juice; Another tomato is sliced to make the whole dish look more beautiful. Tomatoes cut in half and fried in half not only satisfy the taste buds, but also have good face value, color and taste.

2. Pay attention when choosing tomatoes. Try to choose tomatoes with pink color and white skin, which feel light, thin and elastic, and the fruit stalks are deep and full. This kind of tomato is full of meat, less gluten and more juice, which is especially delicious when fried. Try not to choose tomatoes that are particularly hard to touch and feel heavy and angular in your hand. After such tomatoes are cut, even the core inside is hard, and the juice is particularly small, and the fried tomatoes naturally taste bad.