Strictly select 34 dishes to recommend, the color is attractive and delicious, you want to eat
I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live indifferently finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day!
lotus fish
Ingredients: lotus leaf, whitebait, baking powder, water, oil, Thai juice
practice:
Change the fresh and tender lotus leaves into small strips, add whitebait to ginger juice to taste;
Add baking powder, water and oil to the flour for debugging;
Wrap the whitebait and lotus leaves together, dip them in the crispy pulp, and fry them in a frying pan;
Pour in Thai sauce and serve.
Grilled tofu with oysters
Ingredients: oil, salt, cooking wine, soy sauce, vinegar, pepper, green garlic, ginger, sweet potato powder, tofu, oysters.
Practice: 1. Soak the tofu in salt water for half an hour, take it out and cut it into pieces, add a little salt, vinegar, cooking wine, pepper powder, sweet potato powder to the oysters, stir, cut the green garlic into sections, and slice the ginger for later use;
Pour a little oil into the pot. When the oil is hot, add the chopped green garlic and ginger slices, and fry the tofu over a low heat.
Then turn to high heat, add cooking wine and soy sauce, stir fry, add an appropriate amount of water and simmer for a while, add oysters and simmer for a while, cook until the soup is slightly thick, add green garlic leaves, salt and pepper to taste and serve
Dongpo Eggplant
Ingredients: 1 long eggplant, 100 grams of minced pork, a little minced ginger, a little minced green onion, a little minced garlic, 1 spoon of soy sauce, 1 spoon of cooking wine, 1/2 spoon of sugar, a little salt, a little pepper, a little water starch, 1 soy sauce /2 scoops
practice
Cut the eggplant into sections and cut in half. Cut a cross in the middle, do not cut through the eggplant skin.
Pour a little oil into the pot, add the eggplant and fry it slowly over low heat; fry until the skin of the eggplant is brown on both sides, and the knife marks of the eggplant swell, remove it, and place it on a plate.
Pour a little oil into the pot, add onion ginger minced garlic and fry until fragrant; pour in minced meat and fry until discolored, add cooking wine, pepper, salt, soy sauce, soy sauce, sugar and fry until fragrant.
Spread the fried minced meat on top of the fried eggplant and steam it in a pot of boiling water for about 12 minutes.
Take out the steamed eggplant and pour out the steamed soup.
Pour the soup into the pot, if it is not enough, add a little water to boil, pour in the water starch to thicken it; pour the soup on the eggplant and sprinkle chopped chives.
Asparagus with Shrimp
Ingredients: 300 grams of asparagus, 8 shrimps, 2 garlic, 1 red pepper, salt, sugar, sesame oil, salad oil.
Practice: 1. Remove the roots and old skin of the asparagus, wash and cut into small pieces, blanch them in boiling water and remove them, rinse with cold water, and drain the water for later use;
Remove the intestines from the shrimp, wash, cut in half, blanch in boiling water until discolored, remove, drain and set aside;
Peel the garlic, remove the stems of the red peppers, wash them, and mince them;
Put the asparagus and shrimp on a plate, add garlic and minced pepper, mix well with various seasonings, and serve
tomato fish
Ingredients: 1 red shirt fish, 4 tomato, 1 onion, 4 slices of ginger, 1 garlic, a little wine and pepper, appropriate amount of soup, and a little sugar.
practice:
Drain the fish water with a towel and marinate with pepper for 20 minutes for later use;
Cut each tomato into quarters; remove the onion head and set aside; flatten it with the back of a garlic knife;
Ginger shredded for use;
Heat the pot with oil and boil, add the ginger, fry the fish until golden brown, set aside for later use, turn the original pot red again, saute the garlic until fragrant, add the onion and fry for a while, add the tomato and mix well, put the braised fish back into the pot Inside, pour in the soup and seasonings, cook for 5 minutes, then serve on a plate.
Fish Fillet in Tomato Sauce
Materials: 500 grams of grass carp meat, 50 grams of tomato sauce. Trace amount of citric acid, 10 grams of Shaoxing wine, 2.5 grams of refined salt, 20 grams of sugar, 0.5 grams of monosodium glutamate, 50 grams of fresh soup, and 750 grams of cooked vegetable oil.
Practice: 1. Select fresh grass carp and cut into 1 cm thick slices, mix with Shaoxing wine and refined salt, and dissolve citric acid with an appropriate amount of water.
Heat 60% of the oil in the pan, deep fry the fish until it turns yellow and pick it up.
Set the frying pan on medium heat, cook 50 grams of cooked vegetable oil until it is 30% hot, add tomato sauce and fry until the oil turns red, add sugar, citric acid, and fresh soup, push evenly, and then add fish fillets and wrap evenly Tomato juice, serve in a pan.
Sauce-flavored squid whiskers
Ingredients: squid whiskers, sweet noodle sauce, cooking wine, minced onion and ginger, cumin, monosodium glutamate, chicken essence, a little salt and sugar, edible oil
practice:
First blanch squid whiskers in hot water, drain, add onion ginger, cooking wine, oyster sauce, monosodium glutamate, sugar (to enhance the taste, but not required), sweet noodle sauce (essential) and cumin to marinate for 2 hours. In a dry hot frying pan, put the marinated squid whiskers (be careful not to add soup), stir fry for a few times.
Add oil, cooking wine, and more sweet noodle sauce, keep stirring. Wait until the sauce is fragrant and the juice has dried up before serving.
Cola Ribs
Ingredients: 500 grams of pork ribs, a can of cola.
Accessories: half a spring onion, appropriate amount of pepper, a small piece of ginger, one star anise, a small piece of cinnamon, 2 fragrant leaves, 1 tablespoon of dark soy sauce, and one tablespoon of cooking oil.
practice:
Wash the ribs, put them in a pot of clean water, boil over high heat, skim off the scum, remove and rinse with hot water.
Put the frying pan on the fire, put the oil, heat it to 50% heat, add the ginger slices and green onions and saute until fragrant.
Pour in the blanched ribs, stir fry, pour in the dark soy sauce, add star anise, peppercorns, bay leaves and cinnamon.
Finally, pour in a bottle of cola, cover the ribs, bring to a boil, turn to low heat and simmer for 40 minutes.
Wuxi Pork Ribs
Practice 1. Cut the green onion into half and cut the garlic into half. Put water in a pot. Soak the ribs in clean water for 1 hour to fully soak in the blood, then blanch in boiling water until discolored, remove and rinse clean. Drain the water.
Cinnamon, star anise, cloves, and cumin are put into disposable tea bags. Put enough oil in the pan, heat the oil, add the pork ribs and fry until the surface turns brown.
Pour out the excess oil in the pan, add the onion, ginger and garlic and sauté until fragrant. Add rice wine, dark soy sauce, light soy sauce and enough hot water, and bring to a boil.
Add rock sugar and fermented bean curd into a tea bag, turn to low heat and simmer for at least one and a half hours, and finally drain the soup on high heat.
Cucumber Mustard Shrimp
Practice: 1. Peel the shrimps in advance, remove the intestines, marinate with cooking wine and salt, and prepare a bowl of ice water in advance, blanch the shrimps in hot water, put them in ice water after they are cooked,
Put soy sauce, sugar, salt, mustard, lime juice, fish sauce, rattan pepper oil, minced garlic in a bowl and mix well.
Cut the cucumber into small pieces, then add the shrimp, mix well, and eat.
Fresh and Sweet Tofu Casserole
Ingredients: 1.5 jins sixty-five pounds, 1 piece of cloth-wrapped tofu, 1 tablespoon of white peppercorns, sliced green onion, appropriate amount of shredded ginger, appropriate amount of chopped green onion
practice:
Cut the cloth-wrapped tofu into cubes for later use, and smash white peppercorns for later use.
Heat a little oil in a pot, add in the shallots and shredded ginger and saute until fragrant.
Add the white peppercorns and stir-fry until the fragrance is released, add an appropriate amount of water (subject to just covering the material).
After the water boils, add the tofu cubes to the soup.
After rolling, add the sixty-six and cook until it opens.
Add a little salt to taste, sprinkle with chopped green onion before eating
steamed fish steak
Ingredients: fish steak, onion ginger garlic, steamed fish soy sauce, salt, pepper, cooking wine, cooking oil
practice
Mince the garlic and ginger, slice the ginger, cut the green onion into sections, and cut the green onion and chopped green onion to slice the fish fillet. Divide the ribs into small pieces, keep the abdomen connected, add salt and cooking wine to steam the fish with soy sauce and pickle with minced garlic and ginger.
Shape the marinated fish steak and place it on a plate. The plate can be covered with sliced ginger and green onion.
Steam the cage with the water already open for eight minutes. After the pot is boiled, pour the steamed fish soy sauce again,
Take another pot, heat the oil, pour it on the fish steak and stir fry.
Serve with chopped green onion.
Spicy Duck
Ingredients: 800g duck legs, 400g potatoes, oil, salt, grass fruit, peppercorns, peppercorns, bay leaves, star anise, cinnamon, cooking wine, dried hawthorn slices, dried red peppers, onion ginger garlic, chicken essence, sugar
practice:
Wash and drain the duck legs, cut into pieces, cut the onion into sections, cut the ginger into pieces, peel the potatoes and cut them into pieces
Put an appropriate amount of water in the pot, add the duck pieces, boil and cook for about 2 minutes.
Use a slotted spoon to remove the duck pieces, rinse with clean water and set aside for later use; this can remove the earthy smell of the duck
Put more oil in the pot than usual for cooking, and put three tablespoons of sugar when it is hot to 60-70%
When the sugar is fried, put it in the duck pieces.
Add prickly ash, pepper, grass, fruit leaves, cinnamon, star anise, garlic slices, ginger slices, and appropriate amount of cooking wine, dried red peppers, hawthorn slices
Fry until the duck pieces are fragrant, add water to submerge the duck pieces, start to cook for 5-8 minutes on medium heat, throw in the potatoes, garlic, add a little salt, and fry again
When the potatoes are cooked to your liking, add the chopped green onions, season with salt and chicken essence, cook for a little while, and you can serve them
Chicken with wolfberry and pine nuts
Practice: 1. Wash the chicken and dice it. Wash the wolfberry and control the moisture.
Heat the oil in a pan, put in the pine nuts, soak and fry for a while, remove and control the oil, let cool and peel off the skin.
Put peanut oil in the frying spoon, add chicken diced when it is 40% hot, spread it out with chopsticks, and decan the oil. Take another frying spoon, put an appropriate amount of peanut oil and heat it
Put minced green onion and minced ginger in a pot, add salt, five-spice powder, sugar, pepper, cooking wine, add diced chicken and stir fry
Thicken with wet starch, then add wolfberry and pine nuts and stir well.
Mokuen Meat
Ingredients: 140g lean pork; half a cucumber; half a carrot; 2 eggs; appropriate amount of fungus; cooking wine; starch; salt; sugar
practice preparation materials
Cut the cucumber into diamond-shaped slices: first cut the cucumber into 2cm thick pieces at an angle of 30 degrees
Slice the cut cucumber vertically, you can get a beautiful diamond shape~
Carrots are also cut into sections. Cut carrots and cucumbers into 3 sections each, about the size of a plate.
The fungus is soaked, the pork slices are marinated with starch, cooking wine and 1 teaspoon of salt for 15 minutes, and the eggs are broken up and half a teaspoon of salt is added.
»If the fungus is relatively large after foaming, use scissors to cut it into small or tear it into small buds.
Heat oil in a hot pan, pour in the lean meat and fry until it turns white, set aside.
» A little more oil here to make the cutlets "slippery".
No need to wash the pot, reheat the pot for a while, add the egg liquid and fry it into pieces, and set aside for later use.
Add the sliced carrots and fry until soft around the edges.
Add the drained black fungus and stir fry a few times, then add the cucumber.
Stir fry until the middle of the carrots is also soft, then add the eggs and meat slices that have been slipped before. Finally add 1 teaspoon salt and 1/2 teaspoon sugar to taste.
Tender fried beef
Ingredients: Niu Sancha 250g, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, a little dark soy sauce, appropriate amount of starch, appropriate amount of cumin and sesame seeds
practice:
Cut the beef into thin slices and wash off the blood by repeatedly soaking in water.
Squeeze the water out of the washed beef, add soy sauce, salt and pepper to marinate for 20 minutes. Then add the starch to combine.
When the oil is 70% hot, put the beef in and slide it down
Fry for a few minutes, the beef will change color and deep-fry it out.
Sprinkle with cumin and sesame seeds and serve.
Soft Fried Shrimp
Ingredients: 200 grams of shrimp, 150 grams of eggs, 50 grams of wheat flour, 10 grams of pea starch, 3 grams of salt, 2 grams of MSG, 5 grams of cooking wine, 3 grams of salt and pepper, and 25 grams of peanut oil.
Practice: 1. First, wash the shrimp, remove the shrimp line, put it into a bowl, add an appropriate amount of refined salt, monosodium glutamate, cooking wine and stir well.
Add egg white, flour, starch and a little water to a bowl to make a thin paste.
Add peanut oil to the spoon and heat it up, wrap the shrimp into a thin paste, drop them into the oil one by one, and fry them until they are nine mature.
double-cooked meat
Material: pork belly, sugar; monosodium glutamate; Pixian watercress; green garlic sprouts
practice
Pork, Pixian watercress, and green garlic sprouts are essential. It is said that this piece of pork belly is best to have two knives on the hind legs, fat, four thin, six wide and three fingers, too fat and greasy, too thin and burnt, too wide and too narrow. Difficult to form; boil the water until it turns white, pick it up when it is six mature, remove it and let it cool and cut into thin slices, and cut the garlic sprouts into sections.
Afraid that the oil is too heavy, don’t put the oil at all, put the sliced pork directly into the pot and boil it. The heat and oil temperature are right, and the meat slices are boiled in the shape of a roll nest one by one, commonly known as “lamp nest”. On one side, first add minced garlic, ginger and onion, stir-fry on low heat (the fire should not be too high at this time, so as not to let the flavor of the seasoning be released slowly due to the great stir-fry), then add the finely chopped Pixian watercress to make the watercress. The characteristic color and flavor penetrate deep into the meat.
At this time, the meat has basically been fried, add some sugar, a little monosodium glutamate, add black fungus and carrots, stir fry for a while, then add garlic sprouts, and stir fry for a while. Be careful, don't fry the garlic sprouts to death, the fried ones are more fragrant!
Install it.
Stir-fried pork belly
Ingredients: 300 grams of braised pork belly, 4 pickled peppers, accessories: a handful of garlic sprouts and a piece of ginger, a spoonful of soy sauce
Practice: 1. Cut pickled peppers and pork belly into strips
Cut garlic sprouts into sections, separate garlic white and garlic leaves
Preheat the frying machine, put a little oil and sauté the pickled peppers and ginger until fragrant
Then add the pork belly strips and stir-fry until the garlic is broken.
Finally, add garlic leaves, add salt and soy sauce and stir-fry
Beer Roast Duck
Ingredients: duck, beer, 3 grams of salt, 4 single crystal rock sugar, 15 ml of dark soy sauce, 600 ml of beer, ginger, dried chili, soy sauce, garlic.
practice:
Wash the duck and chop it into pieces, smash the whole piece into pieces. Boil the water in the pot, put the duck pieces and cook for 3 minutes to remove the blood.
Drain the cold water and set aside.
Pour oil into the iron pan and heat it to 70%, stir fry the duck pieces, keep frying the duck pieces in the pan, forcing out the moisture in the duck meat, seeing that the duck skin is tight and the duck pieces are relatively smaller, put the fried duck The blocks are transferred to the pressure cooker, the wok does not have to be washed.
Add ginger, dried chili, pour the whole bottle of beer, then cover the pressure cooker and turn to high heat.
After the gas sounds, turn to medium-low heat for 20 minutes, turn off the heat, and wait for the pressure cooker to deflate naturally.
Open the lid of the pressure cooker, move the cooked duck pieces back to the iron pot, pour the old soy sauce to color, add rock sugar and salt to taste. Turn on the fire and cover the pot to collect the soup.
Finally, there is only a small amount of thick soup left.
Ginger Shredded Beef
Ingredients beef; young ginger; homemade pickled pepper; millet spicy; garlic sprouts; Pixian watercress; salt
All kinds of seasonings are washed and shredded for later use. The beef is marinated with a little starch, cooking wine, soy sauce, and vegetable oil for ten minutes.
Take the wok, add oil, add Pixian watercress, pickled peppers and stir-fry until fragrant, add beef and stir-fry
Add spicy millet and shredded ginger and stir fry, add salt to taste, stir fry garlic sprouts for a few times, and serve~
dry pot cauliflower
Ingredients: Half or appropriate amount of cauliflower (green stem cauliflower); appropriate amount of pork belly; appropriate amount of chopped green onion; appropriate amount of shredded ginger; appropriate amount of salt; appropriate amount of Haidilao Spicy Pot Seasoning (I used one third); green and red peppers (for decoration) , optional) appropriate amount
Prepare the seasoning package
Take one of the bags and open it for later use
Pork belly slices
Prepare chopped green onion and shredded ginger, as well as green and red peppers, cut into small pieces
Add a small amount of oil to the pan, add the pork belly, stir fry over medium heat
After the pork belly is slightly rolled up, add onion and ginger, continue to stir fry
The pork belly is slightly charred, add a third bag of Haidilao Mala Spicy Pot Seasoning
Stir fry evenly over medium heat
add cauliflower
Stir fry evenly
Constantly stir fry
Add some salt and stir fry evenly
Kitchen rookies can also become master chefs in seconds
Bring rice and let's eat together!
Every time I do it, it's a disc
Spicy Shrimp
Production method: 1. Clean the back of the prawns, put them into the pot and cook for one minute. Remove them. 2. Heat the oil in the pot and add the bean paste hot pot base and stir-fry until fragrant. Add water and add the fungus, bean sprouts, salt, chicken essence, Thirteen incense, soy sauce, oil consumption, cooked and put into a large bowl
- Put the prawns in the pot and cook for two minutes. Pour into the bowl, sprinkle with dried chili sections, sesame peppers, and pour hot oil.
mixed day lily
Ingredients: water-haired day lily, carrot, fungus, mushroom, lotus root, bean sprouts, spinach, enoki mushroom, salt, sugar, sesame oil
Practice: 1. Soak mushrooms and fungus in water in advance, wash all kinds of vegetables, cut carrots, slice lotus root, and tear spinach.
Soak the day lily in warm water for a while, then blanch it in hot water.
Put a small amount of oil in the pot and fry each dish. The time required for different ingredients to cook is different. In order to maintain the taste, it is necessary to fry in batches and season with salt.
Drizzle some water while frying the bean sprouts and let it simmer for a while.
Finally, put the fried vegetables together, pour some sesame oil, sprinkle some sugar, and stir well.
Huaiqi Candied Dates in Lean Meat Soup
lean meat; Chinese yam slices; wolfberry; candied dates; shallots; ginger;
step
1 Prepare the materials.
2 Wash the lean meat and cut it into short and thick strips; boil water in a pot, add the lean meat after the water boils, blanch until the lean meat changes color; remove the lean meat and rinse off the foam with water; peel and slice the ginger , chopped onion;
3 Put the lean meat into the soup pot; add washed Chinese yam and candied dates; add onion and ginger; add enough water (about 800ml); after the medium heat boils, turn to low heat and simmer for about two and a half hours. Add wolfberry and continue to cook for half an hour; add a little salt to taste before serving.
Fried garlic sprouts with fungus and eggs
Material: garlic sprouts, fungus, eggs, salt, onion ginger
practice:
Wash the garlic sprouts and cut them into small pieces.
Soak the fungus in warm water in advance.
Break the eggs into egg liquid, put an appropriate amount of oil in the pot, pour the egg liquid into the oil when the oil is hot, spread it into egg pieces and serve on a plate for later use.
Heat the oil and add the shallots and ginger and stir until fragrant. Pour in the garlic sprouts and stir-fry until coloured.
Pour in the fungus and stir well. Sprinkle salt and continue to stir fry until the fungus is cooked, pour in the spread eggs, stir well and serve. Drizzle a little sesame oil before serving.
Homestyle Fried Pork
Ingredients 1 white fungus, half a bunch of dried fungus, half a bunch of dried daylily
100g pork belly, 1 green onion, 1 small piece of ginger
1 spoon of soy sauce, 1 spoon of vinegar, 1 spoon of oil, 1 spoon of salt
Step 1. Soak the dried white fungus, dried fungus and dried yellow flower with water, remove the roots if there are roots, tear the white fungus into small buds, wash and drain for use
Thinly sliced pork belly; sliced green onion and shredded ginger for later use
Heat the oil in a hot pan, add the pork belly and stir fry the oil
Add onion and ginger and saute until fragrant
Add in soy sauce and vinegar, remember to add vinegar! Stir fry on high heat until fragrant
Add the soaked vegetables and continue to stir fry for about two minutes
Add salt, stir well and turn off the fire
Green Bean Sprouts
Rinse the bean sprouts and control the water, boil the water in the pot, add a little salt, pour the bean sprouts into the pot and blanch
Take out the bean sprouts and put them in a cold water basin
Shredded carrots
Put the shredded carrots in the fence, don't throw the carrots into the pot when the water is boiling, pick up the fence and don't let the carrots run out, just put it in the boiling water pot for a few times
Pour the shredded carrots into the cold water basin of the bean sprouts, pick them up together with the bean sprouts, control the water, and put them in a large enough basin
Sprinkle with salt, sugar (a little just to taste), pour in a drop of oyster sauce, sesame oil
Heat the wok, add a little cooking oil, put the peppercorns and sauté until fragrant, remove the peppercorns and pour the hot oil on the seasonings on the bean sprouts
Mix well while it is still hot
brine money belly
Boil the brine,
Add the money belly boiled in water,
Small fire brine
After marinating, cut into oblique knife pieces and place on a plate.
Sweet and Sour Green Peppers
Green pepper shredded
Shredded pork belly
Heat the oil, put the pork belly, stir fry, add sugar, fry until the sugar color, put onion ginger and some soy sauce vinegar
Put in the green pepper
Fry until the green pepper changes color
Stir-fried Shredded Shreds with Bolognese Sauce
Put the beans in a pot, add water and boil over high heat, cook on low heat for 15 minutes, and set aside.
Prepare the meat sauce
Wash the shallots and cut them into sections
Sliced garlic, shredded bamboo shoots, shredded shutters
Heat the oil in a pan, add the garlic
Add bamboo shoots and shreds and stir well
Add beans, mustard, stir well
Mushroom tofu
Material: 300 grams of tofu, 3 shiitake mushrooms. The amount of mustard, soy sauce, sugar, sesame oil and starch.
practice:
Cut the tofu into square pieces and hollow out the center;
Chop the washed and soaked shiitake mushrooms, chop the mustard, add seasonings and starch and mix well to make the filling;
Stuff the stuffing into the center of the tofu, put it on a plate and steam it until cooked, drizzle with sesame oil and soy sauce and serve.
Braised Turtle
Ingredients: turtle, pork belly, garlic, dried chili, ginger, onion, light soy sauce, dark soy sauce, oil, salt, chicken essence, sugar, star anise, cinnamon
practice;
First prepare the soft-shelled turtle and clean it, then chop the soft-shelled turtle into pieces, and remove the fat and internal organs of the soft-shelled turtle.
Then put the chopped soft-shelled turtle into a bowl, add cooking wine, ginger and green onions, stir and marinate for half an hour for later use.
Then cut the small ingredients in advance, mince the dried chili, mince the onion and ginger, do not cut the garlic cloves, and then cut the pork belly into thin slices.
Put the base oil in the hot pot, first add the pork belly and stir fry until the pork belly comes out of oil, add minced ginger, garlic, dried chili, star anise and cinnamon and continue to stir fry.
Pour in the soft-shelled turtle and continue to stir fry until the soft-shelled turtle changes color.
Add two tablespoons of water to start seasoning, add seasonings such as oyster sauce, dark soy sauce, chicken essence and monosodium glutamate, simmer for 20 minutes on low heat, and then switch to high heat until the soup is thick and ready to serve.
Scrambled eggs with tomatoes
Ingredients: tomatoes, eggs, salt, oil
Production steps: Cut the tomatoes into pieces, the size should be different, it doesn't matter what shape, open the eggs and put them in a bowl, beat well, and add a little salt.
Put an appropriate amount of oil in the pot, and when the oil is hot, pour in the egg liquid, pay attention to this time, the egg liquid will naturally solidify.
When the egg liquid is solidified, use a rice spatula to gently enter from the edge of the egg, turn the egg over, and fry it.
When the eggs are golden brown on both sides, remove them from the pan.
Put the tomatoes into the pot, stir fry a few times, put the scrambled eggs in, add a little salt, stir fry a few times, and take out.