The practice of tomato scrambled eggs is to first break the eggs fried, and then cut the tomatoes in the pan fried until the juice comes out, and then add the fried eggs stir-fried evenly can be. Specific steps are as follows:

Ingredients: 1 tomato, 3 eggs, a little green onion, cooking oil, a little garlic, cooking salt.

1, tomatoes cut rollerblade block, eggs knocked into a large bowl, green onion, garlic slices cut and wait for use; tomatoes do not cut too small, or a pot will melt.

2. Add a pinch of salt to the eggs and beat well with chopsticks.

3, frying pan over high heat, add the right amount of vegetable oil, until the oil temperature rises (to boil the oil, otherwise there will be a raw oil flavor), the edge of the pan smoke when the next into the beaten egg mixture.

4, into the eggs do not rush to stir fry, so that the bottom of the eggs solidified, along the side of the eggs with a spatula against the bottom of the pan to the center of the pan gently pushed, forcing for the top of the uncoagulated egg flow into the bottom of the pan, solidified by heat, and so on and so forth until all the eggs are solidified, quickly turn off the heat, with a spatula will be shoveled into a larger piece of egg, served out for use.

5, frying pan re-pour into the appropriate amount of vegetable oil, hot, add chopped green onion and garlic slices burst incense.

6, add the tomato pieces, stir-fry over high heat until softened.

7: To stir-fry as shown in the picture, do not cover the pan and keep it on high heat all the time to stir-fry quickly for about 1 minute.

8, into the scrambled eggs, add the appropriate amount of salt and chicken essence.

9, quickly stir fry evenly can be removed from the pan.

Note:

If you think the tomatoes are too acidic, you can use a spoon to pick a little bit of edible alkali to join and neutralize the acidity, just a little bit on the line.