Scrambled egg with tomato sparkling

Published Jan 3, 2021 at 13:57pm ET

Food Material List

1 tomato Two about 400 g
2 Eggs Three (if two are usually larger)
3 salt Few
4 sugar Few
5 oil Appropriate amount
6 Garlic clove Two grains

Operational steps

1 Cut tomato petals.
2 Eggs are beaten and beaten evenly.
3 Hot pot, scoop in more oil, hot oil, pour in eggs than usual fried vegetables.
4 Turn to a small fire
5 Swiftly slide the eggs with a spatula, partially pushing aside the solidified ones.
6 Let the egg juice flow out to the side of the pot to be heated and solidified.
7 All solidification can be set aside.
8 Pour a little oil into the pan, stir-fry garlic, and pour in the cut tomatoes.
9 Stir-fry for a moment, add a little salt and continue stirring for a moment.
10 Mix in a little sugar so that the tomatoes can drain water and ripen quickly without adding water. They can ripen well in about 2 minutes.
11 When there is juice, pour the eggs back into the pot, stir-fry them evenly, let the eggs absorb the tomato juice, and then add a little salt to get out of the pot.

Tips

Of course, childrens shoes who want more soup and rice can also add half a bowl of boiled tomatoes, so they dont need to put salt in advance, just put it in the end, but remember to ask for starch skullcap at last.

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