Practice steps: clean the tomatoes and remove the root, and then cut into larger pieces of spare.
Break the eggs into a bowl, add a pinch of salt to increase the bottom flavor, and then add a pinch of cooking wine, use chopsticks to stir vigorously in one direction, stir the egg mixture in the egg mixture with a pinch of cooking wine, can effectively remove the fishy smell of the eggs, but also make the eggs in the process of frying more fluffy.
The first frying pan is hot, and then add more cooking oil to moisten the pan, the oil temperature boiled to about 60% of the heat into the eggs, into the eggs do not rush after turning.
Waiting until the eggs are shaped with a spoon to push the egg mixture, the egg mixture all fried to shaped and then use a spoon to spread out, fried a little older, then sheng out standby. Add more oil to the frying pan and when the oil is hot add the sliced garlic and then add the chopped tomato pieces.
After adding the tomatoes, add two tablespoons of salt and stir-fry over high heat, as the tomatoes will be easily stirred out of the soup after encountering the salt.
Steamed tomatoes and eggs and other vegetables are not the same, you must first put salt, fried tomatoes soup, so that the dish is delicious. Just make sure that it is the kind of naturally ripe tomatoes, fried for about 30 seconds, you can fry a rich tomato soup; if it is the kind of hard tomatoes, it is not easy to fry the soup. After frying the tomato soup add the pre-scrambled eggs, add a little sugar to neutralize the acidity of the tomatoes, and then add a little fresh pumping, and then stir-fry a few times can be out of the pan.