Scrambled eggs with tomatoes

Overview

How to cook Scrambled eggs with tomatoes at home

Beat two eggs, soak the fungus, cut the tomatoes and set aside
After the pan is hot, add a little oil, pour the egg liquid into the pan, set it slightly, then put it on a plate and set aside.
In another pot, add a little oil, sauté the garlic cloves until fragrant, then add the tomatoes and stir-fry.
Pour the soaked fungus into the pot and stir-fry for two minutes. Add an appropriate amount of salt and sugar and stir-fry evenly.
Pour the previously scrambled eggs into the pot and stir-fry, then turn off the heat and serve.