300 grams (0.66 lb)tomatoes
50 grams (3 1/2 tbsp)cooking oil
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
20 grams (1 1/3 tbsp)water
2 grams (2/5 tsp)sugar
1. Cut the tomatoes into pieces 2 cm (0.8 inch) thick. Whip the eggs in a bowl. Add 1 g (1/6 tsp) of salt, half of the MSG, and stir well.
2. Heat the wok. Add 20 g (1 1/2 tbsp) of cooking oil and heat the oil. Put in the eggs and scramble. Then take out the eggs and put them aside.
3. Put 30 g (2 tbsp) of oil in the wok and heat it. Add in the tomatoes and stir-fry for 1-2 minutes. Add the water, sugar, 1 g (1/6 tsp) of salt, and the remaining MSG. Add the scrambled eggs and mix well. When the soup thickens, take out and serve.
Features: Beautifully comnined colors of red and yellow.
Taste: Sweet and sour.