Tomato and egg stir-fry

Method

1. 1 Beat the eggs with a spoonful of cold water; the water makes the eggs fluffier when they come into contact with the hot oil.
2. 2 Fry the eggs until they crumble into large pieces for 30 seconds, then remove them while they are still glistening.
3. 3 Sauté the peeled tomatoes with sugar and tomato sauce for 8 minutes until they dissolve into a red sauce.
4. 4 Mix cornstarch with 60 ml of water, then pour it in and stir for 1 minute until the sauce thickens and coats the spoon — the Shanghai version has more sauce for pouring over rice, unlike the drier version which is stir-fried quickly.
5. 5 Add the eggs to the pan, stir for 20 seconds, then sprinkle with chopped scallions and turn off the heat.