1. Dice the tomato, add a little salt to the egg, and beat the cooking wine.
2. Heat the pot and add oil, and put the tomatoes in the pot.
3. Stir-fry the tomatoes and add some salt (there is a little salt in the egg, and the salt here corresponds to the tomato.)
4. After adding salt, the soup oozes out, and eggs are laid at this time.
5. Flip gently to solidify the egg.
6. As soon as the eggs are set and there is no flow, add small green onions to the pot.
7. The tomato scrambled eggs will taste worse if you put it for a while, especially the eggs will harden. I usually cook this dish soon after the meal is served. The sour and sour tomato tender eggs are satisfying in one bite, and the best meal is served. Well, every time it's a CD.
