1. I added one more after the tomatoes,
2. Cut tomatoes into small pieces, shred cucumbers, and cut shallots into sections (tomatoes should be cut into small pieces as much as possible)
3. The bean paste is diluted with a little soy sauce, and the eggs are beaten with less salt.
4. Heat the oil and lay the eggs (add as much oil as possible, wait until the temperature of the oil is high, and then put the eggs, it will be fragrant in this way)
5. Stir fry into a plate for later use
6. Heat oil and put half of the chopped green onion
7. Stir fry the scallions, pour into the bean paste, medium-low heat and stir fry slowly
8. Stir fry the sauce into the egg and the remaining green onion
9. Stir-fry over high heat and set aside
10. Heat the pan without adding oil to the tomatoes, stir fry over high heat and squeeze them with a spatula
11. Stir-fry until the juice comes out, turn to medium-low heat, add sugar and fry slowly
12. Add tomatoes (If you didn't buy good tomatoes, add some tomato sauce to improve the color and taste, you don't need to buy good tomatoes)
13. Stir-fry the tomatoes until thick, turn to high heat and pour the egg sauce (if you like to eat large pieces of tomatoes, you don’t need to fry them so bad)
14. Stir-fry well out of the pot
Tips:1. You can omit tomato sauce if you buy good tomatoes.
2. The scrambled eggs must wait until the oil is hot enough before putting them in the pan, and don't skimp on the oil. 3. Add salt and cook the noodles in advance, and set aside in cold water.
4. No need to put salt, the sauce is very salty.
5. The amount of all the ingredients is controlled by yourself. I made the amount of almost three people. The amount of eggs, bean paste, and tomatoes depends entirely on myself.
