Tomatoes

2

Eggs

2

Supplementary Ingredients

Oil

Amount

Salt

Amount

Ginger

Amount

Garlic

Amount

Onions

Measurement

Sugar

Measurement

Chicken essence

Measurement

Small sesame oil

Measurement

Steps

1. Heat the wok, add the oil, which is also called cold oil

2. Add the chopped onion and slowly sauté it through on medium-low heat. Stir-fry completely transparent onion crumbs out do not, only to stay onion oil

This is the dish is the last whether the fragrance of one of the key steps Oh, to be patient

3. Eggs knocked out, whisking until you stop to find the surface of the egg mixture all covered with bubbles, fluffy enough to

Tomatoes scrambled eggs, one of the key is to be but whether it is tender and elastic, so whipping the egg When you need to spend more effort Oh ~ ~

4. egg mixture with a little salt, continue to whip for a while, standby

5. pan onion oil is hot, pour the egg mixture

Scrambled eggs fire to be big, not good to judge when you can use chopsticks to dip a little bit of the egg mixture probed into the oil, and immediately blisters expansion of the oil temperature can be opened

If the oil is too high, you can leave the fire or pour a little cold oil to lower the temperature slightly

If the oil is too high, you can first off the fire or pour If the oil temperature is too high, you can remove it from the heat or pour a little cold oil to lower the temperature a little

If you use a pan that is not non-stick such as an iron pan, then remember to put a little more oil in it, and when the fire arrives, you don't have to worry about absorbing the oil too much

6. Scramble the eggs and set aside

At this point, the eggs have completely absorbed the fresh aroma of green onion oil

8. Prepare some minced garlic and ginger

9. Wash the tomatoes and slice them

10. Put a little oil in the pan and sauté the minced ginger and garlic

11. Pour in the tomatoes and sauté them

12. Mix in some wine

13. 13. adjust a little sugar

Here to put a small amount of sugar can stimulate the natural sweet and sour taste of tomatoes, to eat the sweetness of the sugar is appropriate

14. when the tomatoes are some of the time out of the juice, sprinkle some salt seasoning

This dish basically has two major practices, one is the eggs do not put salt beforehand, and then together with the pot to put salt, and a kind of is my kind of separate open salt.

If you use the second, the timing of the salt should also be mastered, salt put early, tomatoes will be a lot of precipitation juice, the dish will be more soup, but the tomatoes will not be too molded; put a little later, can also help the juice, but the shape of the tomatoes will be kept in a better, but the amount of salt to be a little less than the former

15. Pour the eggs

16. light fire, adjust a spoonful of small Sesame oil to enhance the aroma, can be out of the pot

17. Sprinkle some small chopped green onions, good-looking and aroma