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1. Tomatoes (without peeling), cut into pieces, mince green onion, ginger and garlic
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2. Add 2 grams of cooking wine to the egg, you can add 1 gram of salt, and 10 ml of cold boiled water
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3. 30-50ml of peanut oil, it must be cooked. After cooling, pour it into the hot pot. After a while, add the eggs, and the eggs will be scrambled.
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4. After the egg has solidified, it will be served immediately
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5. The oil in the pot does not need to be poured out, and the tomatoes are directly fried
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6. Heat the oil on a high heat, pour in the aniseed, pepper, green onion, ginger and garlic, add tomatoes and stir fry 3 seconds later
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7. Stir the tomatoes over high heat for 5 seconds, add all the cooking wine and soy sauce in the ingredients
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8. Stir-fry the tomatoes and simmer (four tomatoes without adding water) if the tomatoes are not juicy, add water
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9. Add salt and scrambled eggs after the tomatoes are juiced
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10. Put the eggs in, turn to medium or low heat
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11. Simmer the vegetables for 1-2 minutes, then
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12. Put the tomato scrambled eggs out and finish.
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Tips:The oil for scrambled eggs must be cooked oil, hot pan and cool oil for scrambled eggs (the oil temperature should not be high, otherwise the color of the eggs will not look good)
