1. Prepare the materials.
2. Tomato makes a cross.
3. Put the tomatoes in the pot and add water, cook them in a Supor induction cooker for a few minutes. When they see the skins popped, pick them up and let them cool before peeling them.
4. Cut the peeled tomatoes into small pieces.
5. Beat the eggs.
6. Put the oil in the pot, and the Supor induction cooker sets up twelve stir-frying stalls. Use a spatula to mash the condensed eggs into small pieces as soon as possible.
7. Pour in the tomatoes and stir fry until the tomatoes are soft and juicy.
8. Pour into a small bowl of water, add 3 tablespoons of white sugar and a little salt.
9. Pour in the scrambled eggs and boil for 2 minutes.
Tips:After the tomato is peeled, lycopene is released more easily and tastes better. Adding some water is purely chopped because children like to cook rice with tomato juice, so you don’t need to add water.
