Egged tomatoes

After washing the tomato, cross the blade at the top, put it in boiling water for 30 seconds, remove it easily and tear it off the skin and cut it into small pieces.

Eggs are put into the bowl, add a small amount of salt (about 1 batch), mix with chopsticks along one direction until the egg is uniformly unblocked, and the surface is fine.

The onion is washed, the onion cuts (for blushing perfume), the onion cuts and the onion cuts (for boiling).

The hot pot is poured into a moderate amount of edible oil, the oil temperature is approximately 67% hot (the oil surface is micro-smoke).

Shed into the egg liquid, do not rush to rotate - until the bottom is condensed and then quickly ripped with the scissor.

Stir into moderately large eggs, keep the sensation of smooth mouth, ** do not exaggerate and get old **.

to be reserve.

Add a little more oil in the pot and put into the onion-white fragrance.

Pull into the tomato piece, ** fast hot hot **, until the tomato juice becomes soft.

Add 1 small tablespoon of white sugar with a medium and sour taste, and add a suitable amount of salt.

Add 1 tablespoon of tomato sauce to enhance taste and color (optional).

Pull the previously roasted eggs back into the pot and roast them evenly with tomatoes.

Let the eggs fully wrap the tomato juice and boil the fire for about 30 seconds.

Stir the onions and immediately remove the dish.