所需食材
- 鸡蛋3个
- 西红柿2个（约300g）
- 盐½茶匙
- 生抽1汤匙
- 白糖少许
- 食用油3汤匙
- 葱花适量
食材准备
- 鸡蛋3个打入碗中，加少许盐和几滴料酒，充分打散至起泡
- 西红柿顶部划十字，开水烫30秒去皮，切滚刀块
- 葱切葱花备用
烹饪步骤
- 炒鸡蛋：锅中放2汤匙油，大火烧至七成热，倒入蛋液。边缘凝固时从外向内推，炒成嫩滑大块后立刻盛出，不要炒太老。
- 炒西红柿：原锅加1汤匙油，放西红柿块中大火翻炒，轻压出汁，约2分钟。加少许白糖中和酸味。
- 合炒：倒回鸡蛋，加盐和生抽，大火快速翻炒均匀，让蛋块裹上番茄汁。
- 出锅：撒葱花翻炒两下出锅。留一点汤汁更下饭。
小贴士
- 鸡蛋要炒得嫩，油温高、动作快是关键
- 西红柿选熟透的，汁水更多更鲜
Ingredients
- 3 eggs
- 2 tomatoes (~300g)
- ½ tsp salt
- 1 tbsp soy sauce
- pinch sugar
- 3 tbsp oil
- green onion
Preparation
- Beat eggs with a pinch of salt until foamy
- Score tomatoes, blanch 30 sec, peel and cut into chunks
Steps
- Scramble eggs: Heat 2 tbsp oil until lightly smoking. Push inward as edges set, forming soft curds. Remove while slightly underdone.
- Cook tomatoes: Add 1 tbsp oil, stir-fry tomatoes 2 min pressing to release juice. Add pinch of sugar.
- Combine: Return eggs, add salt and soy sauce, toss on high heat to coat.
- Finish: Scatter green onion, plate immediately.
Tips
- High heat and fast motion keeps eggs silky
- Very ripe tomatoes give the best flavour
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