1. Prepare the ingredients, cut Japanese tofu and tomato, cut carrots, scallops, thawed and wash them, beat eggs, cut onions, and wash enoki mushrooms
2. After the pot is heated, pour corn oil, add onions and saute until fragrant, and add tomatoes.
3. Add salt and fry until the tomatoes soften and juice. Add carrot diced.
4. Add enoki mushrooms and stir-fry until softened, then add Japanese tofu.
5. Add warm water and cook for 5 minutes, then pour in the small scallops.
6. Continue to cook for 2-3 minutes, pour in water starch (cornstarch and cold water), and when bubbling, pour in the egg mixture with shallots.
7. The egg liquid can be served when it is cooked.
