Tomato and Scrambled Eggs | Simple & Authentic Chinese Home Cooking | 番茄炒蛋 скачать в хорошем качестве

Tomato and Scrambled Eggs | Simple & Authentic Chinese Home Cooking | 番茄炒蛋

🧂 材料 Ingredients 番茄 3个 — 3 tomatoes 鸡蛋 3个 — 3 eggs 小葱 1根 — 1 scallion (green onion) 盐 适量 — salt to taste 糖 少许（约半小勺）— a small pinch of sugar (about ½ tsp) 生抽 1小勺 — 1 tsp light soy sauce 黄酒 1小勺 — 1 tsp Shaoxing wine (or cooking wine) 食用油 适量 — some cooking oil 🔪 做法 Instructions 准备食材 Prepare the ingredients 番茄洗净切块。 Wash and cut the tomatoes into chunks. 鸡蛋打入碗中，加一小勺黄酒和少许盐，搅匀。 Crack the eggs into a bowl, add Shaoxing wine and a pinch of salt, and whisk well. 小葱切葱花。 Chop the scallion into small pieces. 炒番茄 Cook the tomatoes 热锅下油，中火。 Heat oil in a pan over medium heat. 放入番茄翻炒，炒出汁后加少许盐和糖。 Add tomatoes and stir-fry until juicy, then add a bit of salt and sugar. 加入1小勺生抽，让番茄更红更香。 Add soy sauce for deeper color and flavor. 加入鸡蛋 Add the eggs 倒入蛋液，等稍凝固后轻轻翻炒，让蛋裹上番茄汁。 Pour in the egg mixture, let it set slightly, then gently stir to mix with the tomatoes. 炒至蛋刚熟、柔软滑嫩。 Cook until the eggs are just set and tender. 放葱花 Finish with scallions 撒上葱花，翻匀后关火。 Sprinkle chopped scallions, toss briefly, and turn off the heat. ✨ 小贴士 Tips 黄酒去腥提香，让鸡蛋更滑嫩。 Shaoxing wine removes any eggy smell and enhances aroma. 生抽在番茄炒出汁后加，味道更融合。 Add soy sauce after the tomatoes release their juice for better balance. 不要炒太久，保持鸡蛋嫩滑最好吃。 Don’t overcook — soft eggs taste the best! #ChineseHomeCooking #EasyRecipe #番茄炒蛋 #中式家常菜