Tomato and Egg Soup Rice Cake
1.
Wash the rice cakes.
2.
Beat the eggs with some salt
3.
Put the oil in the hot pan, lay the egg liquid, use chopsticks to quickly spread it, and turn off the heat when it solidifies.
4.
Diced tomatoes
5.
Add a little oil, add tomatoes, add a little cooking wine, and stir fry
6.
When the tomatoes are slightly soft, add water and boil for a while. A little more water
7.
Add the rice cakes and continue to cook for a while.
8.
Pour in eggs, season with salt, sprinkle some chopped green onion, and serve