Ingredients: 3 eggs, 2 tomatoes, 4g dry starch, 5g salt, 3g sugar, 1 chive, 30ml water Method:

Method 1. Remove the tomatoes Cut the skin (scrape the skin lightly with chopsticks and it is very easy to tear off the skin) into mahjong-sized pieces, and chop the chives into fine pieces;

2. After beating the eggs, add cooking wine and water, stir evenly;

3. Add oil to the wok, heat the oil to 60% over medium heat, gently pour in the egg liquid, and stir it up with a spatula, until the egg liquid is basically solidified and then serve it out Set aside;

4. Heat the oil in the pot. When it is 50% hot, pour in the tomato cubes. After frying for a while, you can see the tomato juice overflowing. At this time, pour in the scrambled eggs. Stir well and add a little water to cook for 1 minute;

5. After the water boils, add salt and sugar, reduce to low heat and cook until the tomatoes become soft and the soup turns red. At this time, thicken the soup. Stir clockwise until the soup thickens and you can feel resistance when pushing lightly with the shovel;

6. Finally sprinkle with chopped green onion.

Tips: **Add a little water to the dry starch, stir evenly, and it will become what we often call water starch. Do not add too much water. If the water starch is too thin, it will not have the effect of thickening;

**When thickening, you must pour in water starch and stir, otherwise the starch will easily precipitate and clump; when stirring, stir along the In the same direction, clockwise (or counterclockwise), do not stir back and forth, otherwise the thickening effect will not be achieved.