Stir-Fried Tomato and Scrambled Eggs

Stir-fried tomato and scrambled eggs (Chinese: 番茄炒蛋/西红柿炒鸡蛋) is a common dish in China. It is usually served as a main course. Because of the simplicity of preparation, it is popular in student canteens.

Steps
1. Ingredients: eggs, tomatoes, shallots leaves

2. Cut the top of the tomato with a cross knife, put it in the pot and simmer for two or three minutes, peel

3. Beat the eggs into a bowl, add two tablespoons of water and a pinch of salt, and stir well.

4. Peel the tomatoes, cut them into pieces, chop the shallots leaves, adjust the corn starch and water, and set aside.

5. Heat the pan with warm oil, pour in the egg liquid and stir-fry

6. Wait for the egg liquid to solidify, put it out and set aside

7. Leave the bottom oil in the pan, pour in the tomatoes and stir-fry

8. When the tomatoes are fried out of the juice, add salt, a little chicken juice, and a tablespoon of sugar. (If you like sour sugar, you can add it)

9. Finally, add the eggs and mix well, then add a little corn starch water and stir-fry out of the pot.

10. Put on a plate and sprinkle with a little shallot leaves ( can also be put in before leaving the pot)

Tip 1. If you don't want the tomatoes to be fried too soft, you can shorten the frying time of the tomatoes.

2. Sugar and salt can be adjusted appropriately to your own taste.