1 tomato cut into pieces,to large and small,what shape does not matter,eggs open into a bowl,beat absorbed,add a little salt.2,the pot into the amount of (scrambled eggs,when put the number of oil is critical,in my experience is putting the equivalent of eggs 2 / 3) of oil,such as oil,when hot,pour in eggs,pay attention to this When freezing eggs naturally,do not move,until the eggs are freezing time (be careful the oil dried up,causing the egg paste),with rice shovel (also known as Chao Shao) from the edge of the egg gently into the eggs over and fry about,such as the color of both sides are golden color rendering,when taken out of the egg from the pot (you can not take,but talk about it after so skilled),this time there should be some oil pan,the tomatoes turned in,stir fry a few.Because tomatoes contain large quantities of water inside,water will be precipitated,this time to a good fried eggs into them,put a little salt,stir fry a few,pan.
1、西紅柿切成塊,要大小不一,什么形狀無所謂,雞蛋打開放入碗中,打勻,放入少許的鹽.2、鍋內(nèi)放入適量（炒雞蛋的時(shí)候,油放多少很關(guān)鍵,我的經(jīng)驗(yàn)是放相當(dāng)于雞蛋液的2／3）的油,等油熱了的時(shí)候,倒入雞蛋液,注意這個(gè)時(shí)候,雞蛋液會(huì)自然的凝固,不要?jiǎng)?等到這個(gè)雞蛋液都凝固的時(shí)候（要小心油干了,造成雞蛋糊了）,用飯鏟（也叫炒勺）從雞蛋的邊緣輕輕進(jìn)入,將雞蛋翻過來,煎一下,等兩面的顏色都呈現(xiàn)金黃的顏色時(shí)候,把雞蛋從鍋里取出來（也可以不取,不過等熟練以后再說吧）,這個(gè)時(shí)候鍋里面應(yīng)該還有一些油,把西紅柿翻進(jìn)去,翻炒幾下.由于西紅柿里面含有大量的水分,會(huì)有水份析出,這個(gè)時(shí)候把炒好的雞蛋放進(jìn)去,放入少許鹽,翻炒幾下,出鍋.