番茄炒蛋 Tomato scrambled eggs

[Ho Kwok Leung]

前言 Preface
中國每一個菜系都有番茄炒蛋，這個屬於簡單家常菜
我的做法屬於港式番茄炒蛋。
因為我會用到港式的糖醋汁，去做這個番茄炒蛋

Every Chinese cuisine has tomato scrambled eggs. This is a simple home-cooked dish.
My recipe is Hong Kong-style tomato scrambled eggs.
Because I will use Hong Kong-style sweet and sour sauce to make this tomato scrambled egg

食材 Ingredients
蕃茄 Tomato
雞蛋 Egg

調料 Seasoning
糖醋汁 Sweet and Sour Sauce
茄汁 Tomato juice
糖 Sugar
蔥 Scallion
薑 Ginger

烹飪方法 Cooking method
1.
燒熱鍋，加入適量的油，把雞蛋炒熟，撈起備用
2.
加入少量油，放入薑炒幾下，放入切好的番茄，炒幾下
3.
加入調料糖醋汁，蕃茄汁，糖，最後放入雞蛋一同煮

1.
Heat the pan, add appropriate amount of oil, fry the eggs, remove and set aside
2.
Add a small amount of oil, add ginger and fry for a few times, add chopped tomatoes and fry for a few times
3.
Add the seasoning sweet and sour sauce, tomato juice, sugar, and finally add the eggs and cook together



烹飪解說
炒蕃茄前，可以放入薑粒，可以去除草青味，
起菜前可以放入蔥段或蔥粒，增香