Tomato Scrambled Eggs
by tracybao
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Ingredients: eggs, tomatoes, spring onions
2. Cut the top of the tomato with a cross knife, put it in the pot and boil the soup for two to three minutes, peeled
3. Beat the eggs into a bowl, add two tablespoons of water, a pinch of salt, and mix well
4. Peel the tomatoes, cut into pieces, chop the shallots, adjust the cornstarch water, set aside
5. Pour warm oil into the egg mixture and stir fry
6. Wait for the egg liquid to solidify, and serve it for later use
7. Leave the bottom oil in the pan, pour the tomatoes and stir fry
8. After the tomatoes are fried, add salt, a little chicken juice, and a tablespoon of sugar (you can leave it out if you like to eat sour sugar)
9. Finally, add eggs and mix well, then add a little cornstarch water and stir fry out.
10. Put on a plate and sprinkle a little chopped green onion (the chopped green onion can also be put in before serving)
Tips:If you don’t want the tomatoes to be fried too soft, you can shorten the time for them to fry
Sugar can be adjusted to suit your own taste
