[Method 1] Main ingredients: 4 eggs, tomatoes 150 grams Seasoning: 5 tablespoons of lard, salt, sugar, water starch 2 tablespoons. 1, the tomatoes will be washed and scalded with boiling water, peeled, de-tipped, sliced for use. 2, the eggs into a bowl, add salt, water starch, use chopsticks to fully whisk evenly for use. 3, frying pan on medium heat, put the lard hot, pour into the stirred egg mixture, egg expansion with a spatula scrambled, shovel out for use. 4, leave the rest of the oil is hot, under the tomatoes stir-fried, put sugar, and then pour into the egg with fried, add the right amount of salt to adjust the saltiness, stir fry evenly after the pan is ready. Attachment: egg with water starch can make the egg taste more smooth. [method two] Ingredients: tomatoes 2, 2 eggs Seasoning: onion, ginger, salt, sugar, chicken Practice: first of all the beaten eggs in the pan scrambled using scrambled eggs of the remaining oil to put onion and ginger stir-frying pan into the tomatoes stir-fry, to the soup Add scrambled eggs, salt, sugar to taste out of the pan to join the chicken seasoning [method three] Ingredients: 3 tomatoes 3 eggs (my experience is that I want to put a few put a few) hehehe There are also Pepper a Ingredients: onion salt (I do not like to eat sugar) Chicken Seasoning Method: beat the eggs well, add a little salt (special note: salt do not put too much, or the consequences of their own responsibility). Then evenly poured into the frying pan, the oil temperature is not easy too high (generally six or seven hot on the line). For scrambled eggs, I have a experience. I don't know if everyone on earth knows it. I used to see others scrambled eggs are cooked on one side and then turned over to scramble the other side, and finally formed an egg cake. But when I ate them, I realized that the inside was tender but the outside was overcooked and old. As for me, I pour the eggs evenly into the frying pan, and then use a spatula to stir the eggs until they solidify into egg pieces. Don't fry them too long, just until they solidify. This way, the scrambled eggs will be as tender inside and out. Then, remove the scrambled eggs from the pan. Pour new oil into the wok, and when the oil temperature is 60-70%, add the green onion, tomato and pepper into the wok and stir-fry. When the tomatoes are completely cooked and proud of the soup, add a little salt and then just before the scrambled eggs into the pan and evenly can be removed from the pan. [Method 4] Ingredients: 5 eggs, 150g tomatoes, 50g green beans, 6 tablespoons of vegetable oil, 1 teaspoon of salt, 2 tablespoons of sugar, MSG. Method: 1, wash the tomatoes with boiling water, remove the skin, remove the tip, cut into pieces and wait for use; green beans with boiling water to cook, drain and wait for use. 2, the eggs into a bowl, add a little salt, use chopsticks to fully beat evenly for use. 3, frying pan on a high flame, put the oil hot, pour into the stirred egg liquid, scrambled, under the tomatoes, green beans, and finally under the sugar, salt, monosodium glutamate, adjust the salinity, stir fry evenly out of the pan that is complete. Stir fry this dish, to the high fire quickly into, to keep the tomatoes crisp [five tips] tomatoes scrambled eggs the first big trick: generally we use two eggs with two tomatoes of this size. The ratio of eggs and tomatoes is very critical, if the tomatoes are less, scrambled eggs to eat will feel the lack of flavor, greasy, dry; tomatoes more will be too acidic, too much soup, can not enjoy eating scrambled eggs. Good matching of ingredients is not only the basis of delicious, but also a guarantee of balanced nutrition. Tomatoes scrambled eggs the second major tip: when beating the eggs we should pay attention to the method, "to hit hard" When beating the eggs, to hit hard for a while, to gradually increase the speed, the tip of the chopsticks should be scraped to the bottom of the bowl every time, to let the chopsticks as much as possible immersed in the eggs, until every time the chopsticks in the bowl outside the mouth of the movement of the egg almost all the eggs jumped out of the The bowl mouth plane, and stop beating the egg, the surface of the egg has a lot of foam, which can be counted as a good egg beaten. Tomato scrambled eggs the third big tip: scrambled eggs should be more oil, oil to hot. To pour in the pan and the eggs as much oil, wait for the oil to heat up and then pour the eggs into the pan, pour the eggs before the frying pan, shake the frying pan, so that the oil is perfumed to the bottom of the pan, so that the eggs will not let the walls of the pan to stick. Pour the eggs in large quantities, extending the edges of the oil and the walls of the pan. Stir the eggs quickly with a spatula or chopsticks as soon as they are in the wok, so that all the eggs absorb enough grease and are exposed to the high heat of the oil. Tomato scrambled eggs fourth tip: when frying tomatoes we can add some sugar. This will neutralize the acidity of the tomatoes and taste better. And to take advantage of the moisturizing of tomato juice, when cutting tomatoes, try to cut into pieces the size of an orange petal, so as to get more juice. Tomato scrambled eggs fifth tip: turn off the heat first, and the final out of the pan before adding salt, is precisely tomatoes scrambled eggs a secret technique. You'll find that by the time you bring the dish to the table, the tomatoes have released just enough, just the right amount of fresh juice with pure flavor! Okay, let's review the tips for tomato scrambled eggs. Tomato Scrambled Eggs #1 Tip: The ratio of eggs to tomatoes is critical, usually we use two eggs and two tomatoes of this size. Tomato scrambled eggs the second big tip: when beating the eggs we have to pay attention to the method, stop beating the eggs, the surface of the eggs should have a lot of foam. Tomato scrambled eggs third tip: scrambled eggs with more oil, and the oil should be hot. Tomato scrambled eggs fourth tip: when frying tomatoes we can add some sugar. This can neutralize the acidity of tomatoes and taste better. Tomato scrambled eggs fifth tip: first off the heat, and finally out of the pan before adding salt