蕃茄炒蛋 Tomato Fried Egg

材料 :
鸡蛋 5 颗
牛番茄 3 颗
蒜茸 1 汤匙
葱花 4 汤匙
番茄酱 2 汤匙
黄糖 1 茶匙
海盐 ½ 茶匙
牛奶 50 毫升
清水 50 毫升
食油 适量

做法 ：
❶ 在番茄底部划上十字，放进滚水里川烫1分钟后，捞
起，去皮切块，备用。(图1)
❷ 冷油下锅，下蒜茸和2汤匙葱花，爆香后加入蕃茄
和蕃茄酱炒匀。(图2)
❸ 注入清水和黄糖，继续将蕃茄煮至滚，放置一旁，
备用。(图3)
❹ 将鸡蛋打入碗内，下牛奶和海盐打匀后，冷油下锅，
将鸡蛋翻炒至半熟状。(图4&5)
❺ 加入蕃茄混合料，炒至蛋液凝固，撒上剩下的葱花，
即可享用。(图6)

INGREDIENTS :
5 eggs, 3 tomatoes, 1 tbsp chopped garlic, 4 tbsp
chopped spring onion, 2 tbsp tomato sauce, 1
tsp brown sugar, ½ tsp sea salt, 50ml milk, 50ml
purified water
METHOD :
❶ Cut a shallow X on the bottom of the tomato,
and then boil in hot water for 3 minutes; drain
and peel off skin, cut into pieces. (pic 1)
❷ Heat some oil in wok, sauté garlic and 2 tbsp
of chopped spring onion until fragrant; toss in
tomato and tomato sauce. (pic 2)
❸ Add in water and brown sugar, continue to
cook until boiled, dish out. (pic 3)
❹ Beat egg in bowl, stir in milk and sea salt;
scramble the egg in a clean wok until semi
cooked. ( pic 4 – 5)
❺ Add in tomato mixture and stir-fry until egg
cooked; sprinkle the remaining spring onion
on top and dish out. (pic 6)