Scrambled egg with tomato is a national dish with reasonable nutrition. The content of vitamin P in tomato ranks first among vegetables and has antioxidant capacity. Eating more tomatoes can resist aging and keep skin white. Eggs contain the best protein in nature, which can strengthen the brain and intelligence and avoid the mental decline of the elderly. Fried tomatoes with eggs is a good example of nutrient complementarity. Simple ingredients, delicious and easy to make, have become the first achievement of many “rookies”, but they can give you the general warmth of your home and feel the taste of your mother.

Ingredients

2 tomatoes
3 eggs
1 tablespoon ketchup
3 g salt

Directions

Step 1
Add 1 tablespoon of warm water and 2 grams of salt to disperse the eggs. Adding a small amount of water can make the eggs fry very tender.

Step 2
Put oil in the hot pot, put the eggs in the pot, fry them over medium and low heat, break them up with chopsticks, and set aside

Step 3
Remove the stem of the tomato, rub it gently with salt, wash the surface, cut it into small pieces and set aside

Step 4
The remaining oil of scrambled eggs in the pot is enough. Pour in minced garlic and stir fry until fragrant. Then pour in tomatoes and stir fry. Add 1 teaspoon of water and 2 grams of salt. Cover the pot and stuffy out the tomato juice

Step 5
Be sure to fry it out of mud. It's a little like ketchup. It's Sandy and mellow. At this time, the absorption rate of lycopene is the best; If you like to eat sour taste, you can add 1 tablespoon tomato paste, pour in the eggs and stir fry, let the eggs suck in the thick soup, put a little sugar to freshen them, and then you can come out of the pot