Scrambled Eggs with Tomato

Scrambled Eggs with Tomato

1. egg.

2. The millet is spicy, and the green onions are minced.

3. Wash the tomatoes and cut into pieces.

4. Beat the eggs in a bowl.

5. Heat up the pot, put in a proper amount of cooking oil, and heat to 60% of the heat and put in the egg liquid.

6. Fry the egg over medium-low heat until golden on both sides, cut into small pieces with a spatula and serve.

7. Put an appropriate amount of edible oil into the pot and stir-fry the green onion millet for a spicy flavor.

8. Add the tomato cubes and stir fry.

9. Add a small bowl of water and boil it to make the tomato cubes softer and more flavourful.

10. When half of the boiled soup is left, add the egg cubes.

11. Continue to cook until there is a little bit of soup left, add a little salt, and stir-fry the light soy sauce to get out of the pot.

12. If you like to make the rice with more soup, you don't need to keep the soup so dry.

13. Delicious, simple, and serve!