Ingredients: 3 eggs, tomato 150g, 4 tbsp vegetable oil, salt and monosodium glutamate, sugar 1 tbsp.

Practice: Wash tomatoes, blanch them with boiling water, peel and remove pedicels, and slice them for later use. Beat the eggs into a bowl, add salt and beat well with chopsticks. Heat 3 tablespoons of oil in the wok, fry the eggs in the wok until cooked, and remove them for later use. Heat the remaining oil, stir-fry the tomato slices, add salt and sugar for a while, and pour in the eggs and stir-fry a few times.

Tip: Adding starch to eggs can make them taste smoother.

Second, the practice of scrambled eggs with wild onions:

Ingredients: 200g wild onion, 250g eggs, salt and peanut oil.

Practice: Wash the wild onion, cut it into fine powder and put it in a bowl. Beat the eggs into a bowl and mix well with wild onions and salt. Put the frying spoon on high fire, add peanut oil and heat it to 60%, pour in the egg mixture and stir-fry until cooked, and put it in a flat plate.

Tip: Onion is a kind of health condiment that warms the yang. Onion, as a condiment, is mainly used to remove the greasy and heavy taste of meat, fishy smell and foul smell in dishes, produce special fragrance and have a strong bactericidal effect. The medical community believes that onions have the function of lowering cholesterol and preventing respiratory and intestinal infectious diseases, and eating onions often has a certain brain-strengthening effect. Allicin extracted from onion has a good effect on cardiovascular sclerosis, and can also enhance the solubility of fibrin and reduce blood lipid.

Third, bitter gourd scrambled eggs:

Ingredients: two eggs, one bitter gourd, salt and a little oil.

Practice: pour the cut bitter gourd into the stirred egg, add a little salt and mix well; Heat the oil in the pan, then pour all the mixed bitter gourd eggs into the pan and stir-fry for a few minutes until you smell the fragrance. Taste the salt before you take it out of the pan. It's not enough. Put the plate in the pot.

Fourth, the practice of scrambled eggs with auricularia auricula:

Ingredients: 200g of eggs, 250g of auricularia auricula, 0g of onion10g, 2g of coriander12g, 5g of salt, 2g of monosodium glutamate and 2g of sesame oil.

Practice: Wash and drain the fungus for later use; Beat the eggs into a bowl and mix well for later use; Heat the wok, add proper amount of oil, and heat it slightly, that is, pour in the eggs, spread them out and take them out for later use; Add the right amount of oil to the pot, add the drained auricularia auricula, stir-fry a few times, then add the eggs, add the seasoning such as salt, and serve.

Five, green pepper scrambled eggs:

Ingredients: egg 200g, green pepper 100g, lard (refined) 20g, salt 3g, monosodium glutamate 2g, balsamic vinegar 5g, green onion 10g.

Practice: Wash green peppers with clear water, remove seeds and cut into pieces; Beat the eggs into a bowl and stir them evenly with chopsticks; Add some oil to the pan, heat it, pour in the egg liquid, stir fry and pour it out; Add oil to the pot, heat it, and put the chopped green onion into the pot; Add shredded green pepper and salt, and when the green pepper slices are emerald green, add monosodium glutamate and scrambled eggs; Stir-fry evenly, cook with balsamic vinegar, and serve.