小菜

由 CookWhatHK0 次收藏
番茄炒滑蛋以嫩滑半熟蛋配番茄,加茄汁、糖同豉油炒勻收汁,惹味送飯。
番茄去蒂切塊;雞蛋發勻,燒熱鑊下油,大火倒入蛋漿,蛋炒至半熟盛起備用。
Remove the tomato stems and cut into chunks. Beat the eggs, heat oil in a wok, pour in the egg over high heat, scramble until half set and set aside.
番茄同蔥花下鑊,加入糖、豉油同茄汁,最後落生粉水收汁;放蛋回鑊兜炒即成。
Add the tomatoes and spring onion to the wok, stir in the sugar, soy sauce and ketchup, then finish with a cornstarch slurry to thicken; return the eggs to the wok and toss to combine.