Savory version of tomato scrambled eggs

Overview

This is a tomato scrambled egg dish I learned during my trip to Yunnan, and it has become a home-cooked dish that my family eats every now and then.

Peel tomatoes and cut into cubes. Tomatoes can be quickly frozen and can be peeled after being left at room temperature. Personally, I feel that this affects the taste, so I would rather choose fresh tomatoes, pour the skin over with boiling water, and tear it off after the skin cracks.
Beat the eggs, mince the garlic cloves, and mince the spicy millet.
When you heat up the oil pan, you need to put more oil than when you normally scramble eggs. This is similar to fried eggs. When the oil pan is hot, add eggs and fry until fluffy. Remove and set aside.
Fry the eggs in the oil pan and add the tomatoes.
Then add garlic foam and millet chili foam. Stir-fry the tomato soup and add appropriate amount of salt. Cook over medium-low heat for 5 minutes.
Finally, before cooking, add a little MSG.