1. Prepare the ingredients
2. Ready to prepare
3. There is no way of peeling and dicing tomatoes in a hurry (cross the top of the tomatoes and put them in boiling water to scald the skin to peel off). Cut the peeled tomatoes. Beat the eggs with a small amount of salt.
4. Add a small amount of oil to the pot, heat the oil, pour it into the egg liquid, spread it out, shovel it into blocks with a spatula, and put it on the plate for later use
5. Add a little vegetable oil to the pot. After the oil is hot, pour in the ingredients and fry until fragrant. Pour in the tomatoes and fry out the soup. Add the egg and stir fry. Add sugar and salt chicken essence to taste.
6. I personally like to eat tomatoes with more tomatoes. You can use three tomatoes and four eggs. Scrambled eggs with sweet and sour tomatoes are ready.
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