Ingredients: tomatoes, 2 eggs, 2 eggs.

Adjuvant salt 1 teaspoon sugar 2 tablespoons cooking oil.

The method of scrambled eggs with tomatoes

1. Clean tomatoes and eggs.

2. Remove the pedicels of tomatoes and cut them into pieces.

Add some salt to the eggs, and then break them.

4. Put the oil in the pot, pour the egg liquid after the oil is hot.

When scrambled eggs, smash the eggs into pieces with a shovel and take them out for later use.

6. put a small amount of oil in the pot and pour the tomatoes into the oil and stir fry.

7. When the tomatoes soften and start to juice, turn to low heat, add sugar and salt, and slowly mash them with a shovel while cooking the soup. Don't be too broken, at least you can see the tomato meat.

8. Add the scrambled eggs in advance, mix well and turn off the heat. (Eggs are beaten with salt. )

Cooking skills Mo Mo thinks it's best not to stir-fry this dish with water. The soup made of tomato water is original. When the fire is big, the water evaporates too quickly, so cook the juice slowly with a small fire.