Although there are many ways to scramble eggs with tomatoes, the taste I make is unique: the eggs are soft and irregular in shape, and the tomatoes basically turn into red thick juice, and the yellow eggs are submerged in it, which should be sweet.
Proportion of raw materials: three eggs+two medium-sized tomatoes.
Appropriate amount of salt, appropriate amount of sugar (add according to your favorite sweetness, if you are not sure, you can add less first, and finally feel that it is not enough)
The landlord didn't prepare white sugar, but brown sugar will do. Rock sugar melts slowly and is not suitable for cooking.
Practice: cut the hob block when the tomato is big.
The small one can be cut into four pieces.
After the wok is preheated, pour in the oil (a little more, the eggs will be tender), pour in the egg liquid when the oil is 70% hot, and stir with chopsticks a few times, and the eggs can be taken out as soon as they are formed;
Pour the right amount of oil into the pot. When it is a little hot, pour in tomatoes and stir fry, add a little salt, stir fry a few times, and add a proper amount of water, about 300ml. Stir-fry the tomatoes until they are almost a pot of sauce. Add the freshly fried eggs, add sugar, stir-fry for a few times, and if the taste needs to be adjusted, you can go out. If you like something thicker, you can also tick off the debt before cooking.
Ok, this is my favorite canteen, scrambled eggs with tomatoes. I hope the landlord likes it.