[Method 1] Ingredients: 4 eggs, tomato 150g, 5 tablespoons lard, proper amount of salt and sugar, and 2 tablespoons water starch. 1. Wash tomatoes, blanch with boiling water, peel and remove pedicels, and slice for later use. 2. Beat the eggs into the bowl, add salt and water starch, and beat them evenly with chopsticks. 3. Put the wok on medium fire, heat the lard, pour in the stirred egg liquid, stir the eggs with a spatula after expansion, and shovel them out for later use. 4. Heat the remaining oil, stir-fry the tomatoes, add sugar, then pour in the eggs and stir-fry, add some salt to adjust the salt, and stir well to serve. Attachment: Adding starch to eggs can make eggs taste smoother. [Method 2] Ingredients: 2 tomatoes, 2 eggs and 2 seasonings: onion, ginger, salt, sugar and chicken essence. Practice: first fry the eggs in the pot, use the remaining oil of the scrambled eggs, put the minced onion and ginger in the wok, and stir-fry the tomatoes until the soup is served. Add scrambled eggs, salt, and chicken essence seasoning sugar when cooking [Method 3] Ingredients: 3 tomatoes, 3 eggs (my experience is to put as much as you want). Well, there is another ingredient of pepper: onion salt (I don't like sugar). Chicken essence practice: beat the eggs well, add a little salt (special statement: don't put too much salt, otherwise you will bear the consequences). Then pour it into the oil pan evenly, and the oil temperature is not easy to be too high (. I had an experience. I wonder if people all over the world know it. In the past, people scrambled eggs, cooked one side and fried the other side, and finally formed an omelet. But in the process of eating, I found that it was tender, but the skin was fried too much and it was very old. As for me, I pour the eggs evenly into the oil pan and stir them with a shovel until they solidify into pieces. Don't fry for too long, as long as it is solidified. Bring out the fried eggs. Then pour the oil into the pot. When the oil temperature is 60% to 70%, pour the onion foam, tomato pieces and shredded pepper prepared in advance into the pot and stir fry. When the tomatoes are completely fried and the soup is satisfied, add a little salt and then put the eggs that have just been fried in advance into the pot and stir well. [Method 4] Ingredients: 5 eggs, tomatoes 150g, green beans. Practice: 1, wash tomatoes, blanch with boiling water, peel, pedicel and cut into pieces for later use; Blanch the green beans with boiling water, remove them and drain them for later use. 2. Beat the eggs into the bowl, add a little salt and beat them evenly with chopsticks. 3. Put the wok on a big fire, heat it with oil, pour in the stirred egg liquid, stir fry, add tomatoes and green beans, finally add sugar, salt and monosodium glutamate, adjust the salt, stir well and serve. When frying this dish, make a quick decision and keep the tomatoes crisp and tender [five tips] The first tip of tomato scrambled eggs: Generally, we use two eggs with two tomatoes of this size. The ratio of eggs to tomatoes is very important. Without tomatoes, scrambled eggs will feel tasteless, greasy and dry. Eating too many tomatoes will be too sour, and drinking too much soup will make it impossible to eat scrambled eggs. Good raw material collocation is not only the basis of delicious food, but also the guarantee of balanced nutrition. Scrambled eggs with tomatoes The second trick: Pay attention to the method of beating eggs. When we beat eggs, we should beat them hard for a while and gradually speed up. The tip of chopsticks should be scraped to the bottom of the bowl every time, and the chopsticks should be immersed in the eggs as much as possible until almost all the eggs jump out of the plane of the bowl every time the chopsticks move out of the bowl. When we stop beating eggs, there are many bubbles on the surface of the eggs, which can be considered as good eggs. The third trick of scrambled eggs with tomatoes: Add more oil when scrambled eggs to keep the oil hot. Pour as much oil into the pot as the eggs, and then pour the eggs into the pot when the oil is hot. Before pouring the eggs, shake the oil pan and let the oil cover the bottom of the pan, so that the eggs will not stick to the wall of the pan. Pour a lot of eggs along the edge of the oil and the wall of the pot Immediately after the eggs are put into the pot, stir the eggs quickly with a shovel or chopsticks to make all the eggs absorb enough oil and be heated by the oil. Scrambled eggs with tomatoes The fourth trick: We can add some sugar when frying tomatoes. This will neutralize the sour taste of tomatoes and make them taste better. Moreover, use the moisture of tomato juice. When cutting tomatoes, try to cut them into pieces the size of orange petals, so as to get more juice. The fifth trick of scrambled eggs with tomatoes: turn off the fire first, and then add salt. This is the secret skill of scrambled eggs with tomatoes. You will find that when you put the dishes on the table, the tomatoes just release enough, just right and pure fresh juice! Ok, let's review the tips of scrambled eggs with tomatoes. The first trick of scrambled eggs with tomatoes: the ratio of eggs to tomatoes is very important. Usually we use two eggs and two tomatoes of this size. Scrambled eggs with tomatoes The second trick: Pay attention to the method of beating eggs. When you stop beating eggs, there should be a lot of foam on the surface of the eggs. The third trick of scrambled eggs with tomatoes: add more oil when scrambled eggs, and the oil should be hot. Scrambled eggs with tomatoes The fourth trick: We can add some sugar when frying tomatoes. This will neutralize the sour taste of tomatoes and make them taste better. The fifth trick of scrambled eggs with tomatoes: turn off the fire first, and then add salt when cooking.