Exclusive Tomato and Quick Vegetable Egg Soup

Wash the vegetables clean.

Cut into small pieces and set aside.

Chop the green onion into bits.

Add a little cooking wine to the eggs and beat evenly.

Add a little oil to the pot.

Add the chopped green onions and sauté until fragrant.

Put in the quick-cooking vegetables and stir-fry, adding a little salt.

Add the tomatoes and a little salt, then continue to stir-fry.

Pour in an appropriate amount of water.

After the water boils, add the beaten eggs and stir evenly.