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.
