Tomato scrambled eggs Method

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  1.Prepare ingredients

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  2. Use a knife to lightly cross the two ends of the tomato, pour in boiling water, and blanch for 5 minutes



3. Remove the tomatoes, peel off the skin, cut into small pieces and set aside

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  4.Crack the eggs into a bowl, add about 1 gram of salt and beat together

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  5. Heat the pan and pour in oil.You need more oil to scramble the eggs

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  6.When the oil is warm, start pouring in the egg liquid in batches.Keep the heat on medium throughout.When the egg liquid at the bottom is solidified, push it aside with a spatula, leaving the egg liquid on top to fry on the bottom.

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  7.After all the egg liquid has solidified, use a spatula to quickly break it up.It will be about 8 or 9 years old.Take it out and set aside p>

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  8.Pour a little more oil into the pot, add tomatoes and stir-fry until soft and the juice is released

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  9. Pour in water, just enough to cover the tomatoes, add rock sugar and the remaining salt, do not cover it Cover the pot and cook over high heat to reduce the juice

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  10. Boil the soup until thickened, pour in the light soy sauce and mix well , pour in the eggs and stir-fry for half a minute, sprinkle with chopped green onion and stir-fry for a few times, turn off the heat

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  11. Serving Plate