Scrambled eggs with tomatoes

Overview

I have been fond of scrambled eggs with tomatoes since I was a child, especially those made at my grandma’s house. However, I couldn’t make it taste that way at home. Until a few days ago, I tentatively added a few cloves of garlic and stir-fried it. Unexpectedly, it tasted like my grandma’s house when I was a kid. It turns out that the flavor that fascinated me turned out to be the smell of garlic that I had always wondered why I added it! (Neither my own family nor my friends’ families use garlic when making this dish.) The taste has been well received by my family!

Tags

• hot dishes
• egg
• garlic
• white sugar
• chopped green onion
• salt
• soy sauce
• tomatoes

Ingredients

Steps

1. 1 Add a small amount of water and a small amount of salt and mix well

   

2. 2 Cut the tomatoes into small pieces, prepare chopped green onions and chopped garlic

   

3. 3 After the oil is hot, pour in the egg liquid. After the eggs are formed, turn down the heat to prevent the formed parts from being stuck in the pan

   

4. 4 After the eggs are fried, set them aside

   

5. 5 There is no need to re-add oil (I personally find it too greasy, as eggs eat oil very much). Use the remaining oil in the pot to fry the scallions and garlic cloves

   

6. 6 Add tomatoes and stir-fry

   

7. 7 Add an appropriate amount of soy sauce and a small amount of white sugar, stir-fry until the red soup comes out

   

8. 8 Pour in eggs and stir-fry

   

9. 9 Stir well and add a small amount of salt (there is already salt in the egg liquid, so just add less now)

   

10. 10 After serving, add a little green onion to garnish, and it's done. This dish already has eggs, so don’t add chicken essence. I heard from Mom that eggs and chicken essence will react😱