1. The materials are ready. Cut the tomatoes into cubes, cut the fresh mushrooms into cubes, and cut the tofu into small cubes. I missed the egg and didn't shoot it.
2. Heat the pan, pour in an appropriate amount of oil, and stir-fry the tomatoes until the oil turns red. Don't cook soup too much, or it will be greasy.
3. Stir fry the mushrooms a few times.
4. Add the tofu and flip it a few times with a spatula without too much force.
5. Pour a bowl of water, add an appropriate amount of Totole fresh chicken juice, I squeezed it all around. Mix well, cover and cook until the water boils, then simmer for 35 minutes. A bowl of water starch can be adjusted at this time.
6. Pour the egg mixture.
7. After the egg is solidified, pour in the water starch, turn it a few times with a spatula, and mix well.
8. After the water starch is boiled transparent, turn off the heat and sprinkle some chopped green onions. Finally, you can add some sesame oil to enhance the fragrance.
Tips:1. The tomatoes are fried in oil first to make them red, which is more delicious.
2. Tofu as you like, or old tofu.
3. Because the compound seasoning I used is fresh chicken sauce, this has a salty taste, so there is no need to add salt. Without this, just add salt and chicken essence.
