Recording the Recipe for Tomato and Egg Stir-fry

Tomato and egg stir-fry is a common home-cooked dish. The method is ordinary, but there are many variations. You can find various methods online, such as whether to fry the eggs first or stir-fry the tomatoes first, or how well to fry the eggs. Previously, I didn't deliberately record the process, resulting in different outcomes each time. Every time I cooked, I had to search for the method on Douyin, which was quite annoying. Therefore, I will summarize my experience here, and in the future, I will follow a unified method to cook it, continuously optimizing the taste.

Ingredients

• Tomatoes: 3~4
• Eggs: 2
• Green onion: 1 stalk
• Garlic cloves: 3
• Salt: 1 tablespoon (about 3g)
• Sugar: Similar amount to salt
• Peanut oil: Enough to cover the bottom of the pan

Steps

1. Preparation

   • Wash the tomatoes and cut them into larger slices. The root can be cut off, and the skin doesn't need to be removed as it doesn't affect the taste.
   • Wash the green onion and chop it into small pieces.
   • Crack the eggs into a bowl and mix well.

2. Fry the eggs

   • Heat the pan and add oil, then pour in the eggs.
   • Stir-fry until they are almost burnt, then turn off the heat.
   • Set the eggs aside.

3. Stir-fry the tomatoes

   • Add garlic cloves to the pan and stir-fry.
   • Add the tomatoes and stir-fry until they are about 80% cooked.
   • Add salt and sugar.

4. Add the eggs and mix together.

5. Sprinkle with chopped green onion.

6. Turn off the heat and serve.

This method of making tomato and egg stir-fry is already quite delicious. There's no need to think about adding soy sauce, oyster sauce, MSG, or chicken essence.