1. Peel and cut tomatoes for later use (note when choosing tomatoes: some tomatoes are not easy to boil and have a relatively sour taste, and their appearance is harder, and the geometric surface is flat. It is recommended not to choose tomatoes. Which one should be selected which is soft, uniform in color, and looks thicker)
2. Beat the eggs into a bowl, add a pinch of salt and stir in one direction. Because I prefer eggs, the amount is two. If you want to make the tomato flavor more prominent, use one egg.
3. Boil dry in the pot, add lard, 3-5 seconds after the lard is completely melted, pour into the egg liquid. (The oil should not be too much, too much will be very greasy)
4. Fry the eggs for a while, pour in the tomatoes and stir fry (at this time, you can temporarily hold the eggs out, and then put them in and stir fry for a while)
5. Turn the heat down, stir in the pan to fry the tomato juice (the effect of scooping the egg out and the tomato separately will be better, and the tomato juice will be thicker, but because of the limited cooking time yesterday, this quick method was adopted)
6. Add water and increase the heat (the amount of water depends on the number of people eating and the taste. I prefer to drink soup so I add more water, but too much water will affect the consistency of the soup).
7. Boil for 3 seconds to 1 minute, turn off the heat, add salt and chopped green onion.
Tips:(1) After the soup is cooked, if you find that the tomato taste is not delicious enough, you can add a small amount of vinegar to adjust the freshness.
(2) When stir-frying tomatoes, keep stirring on low heat to avoid mashing the pot and finally affecting the taste.
