Tomato scrambled eggs

Materials

Beat the eggs and add half a tablespoon of salt
Tomatoes (must be ripe enough) cut into pieces and set aside
Heat the pan, add oil (twice as much oil as usual for cooking), when you see white smoke coming out of the oil, pour the eggs in, while pouring
Use a spatula to stir in circles (if the oil is hot enough, you will see the fallen egg liquid bubbling and turning over). The eggs are solidified and basically OK. Dish it up.
Add some more oil, pour in the chopped tomatoes, stir-fry, and cover over low heat for 7 minutes
Seeing that some tomato juice has come out, add sugar and eggs and stir-fry. You can estimate the amount of sugar and test the sweetness.
Turn on high heat, the juice is almost gone, and serve on the plate (basically completed)
As a bonus, there is still a lot of tomato juice in the pot. The high heat makes it thick and thick, so scoop it up and pour it on the vegetables to finish~ (This juice is the most delicious, I added all the sauce in the pot – -. ..)