1. Spread the table salt on the surface of the tomatoes and rub them gently and rinse them with water (I don't like peeling the skin of tomatoes, which is so nutritious), and prepare all the ingredients.
2. Cut the tomatoes in the shape you like. I like to cut them into small pieces like this. Mince the ginger and garlic and prepare the chopped green onion.
3. Add a little water to the eggs and beat them up.
4. Pour an appropriate amount of oil into the pot, pour in the egg liquid when the oil is hot, and quickly stir-fry until the egg liquid becomes a lump and serve.
5. Raise the frying pan again, put a proper amount of cooking oil in the pan, pour in the tomatoes after the oil is hot, stir fry, and add salt (add the salt of the egg).
6. When the tomatoes are fried out of the soup, pour in the fried eggs and mix and fry them.
7. Stir-fry for a minute or two, the juice is almost collected, you can put the minced ginger and garlic.
8. Put the minced ginger and garlic and stir fry for a few times, then it can be served on a plate, and finally sprinkle with chopped green onion.
Tips:The skin of the tomatoes can be processed according to your own preference.
Chopped green onion is actually optional, I think it just plays a decorative role.
The purpose of adding water to the egg liquid is to keep the egg tender and tender.
