Scrambled eggs with tomatoes

Overview

Tomatoes must be fried to make them delicious. The role of salt is to enhance the taste of sugar, so just add a little.

Beat the eggs into the egg liquid, put oil in the pot, pour in the egg liquid and stir-fry, set it out of the pan and make it into a plate.
Use a knife to make cross-shaped marks on the tomatoes, and blanch them in boiling water (use a frying spoon to pour the boiling water on the tomatoes, be careful not to overcook them, blanch the skin, and use a frying spoon to remove them).
Rinse the removed tomatoes with cold water, peel and cut into pieces.
Put oil in the pot, heat up and simmer the chopped green onions (it's best to use a round-bottomed wok, as the oil will collapse when you add the tomatoes).
Add tomatoes and stir-fry until oil releases, add sugar.
Add eggs and stir-fry, add MSG, and add water starch (when pouring water starch, don’t pour it in all at once, observe the amount of tomato soup, you can pour it in batches).
When the tomatoes are done with the juice, turn off the heat and put them into a plate.