A simple classic dish - scrambled eggs with tomatoes

Overview

This scrambled eggs with tomatoes is a classic dish and one of my favorite dishes since I was a kid. You can eat a bowl of rice in one plate, and it's perfect as a side dish. Stir-fry in ten minutes, this quick and classic dish is delicious right before your eyes.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• cooking wine
• edible oil
• egg
• light soy sauce
• onions
• white sugar
• salt
• tomatoes

Ingredients

Steps

1. 1 Prepare ingredients: cut 2 tomatoes into cubes; break 2 eggs into a bowl, add a small amount of cooking wine and water, stir evenly; chop green onions.

   

2. 2 Heat the pot, pour a small amount of cooking oil, turn the pot so that the oil hangs evenly around the pot. When the oil is 70% hot, pour in the egg liquid, stir-fry quickly over medium heat, and set aside when it is slightly browned.

   

3. 3 Heat the oil in the pan and add the chopped green onions.

   

4. 4 Stir-fry the onions over low heat until the onions are fragrant, add the tomatoes, stir-fry over medium heat until slightly soft, then stir-fry over low heat until soft and juicy.

   

5. 5 Add the reserved eggs, stir-fry a few times, add a small amount of light soy sauce, stir-fry evenly, add a little boiling water if the juice is too little.

   

6. 6 Add appropriate amount of sugar and appropriate amount of salt, stir-fry evenly and serve. Sweet and sour is me!