番茄炒蛋 Scrambled Eggs and Tomatoes
材料：
雞蛋 5顆
牛番茄 3顆
蔥 40公克
Ingredients
5 Eggs
3 Beef tomatoes
Scallions - 40 grams
調味料：
水 50㏄
番茄醬 3大匙
沙拉油 2大匙
細糖 2大匙
鹽 1/4茶匙
太白粉水 1大匙
Seasoning
Soup Stock - 50 cc
Ketchup - 3 tablespoons
Sugar - 1 tablespoon
Salt - 1/4 teaspoon
Cornstarch mixed with water - 1 tablespoon
作法:
1.牛番茄洗淨，劃十字刀，放入滾水中略煮，再撈起泡冷水去皮後切小塊。
(重點提示：番茄先汆燙去皮，炒好後的番茄炒蛋更好吃)。
2.蔥切粒；雞蛋加鹽拌打均勻備用。
3.熱鍋加入少許油，以小火爆香蔥粒放入番茄塊、加入番茄醬及水、細糖煮開，用太白粉水勾芡後盛出。
(重點提示：勾芡可以讓番茄炒蛋不易出水，並讓茄汁包覆蛋上，讓蛋更軟滑好吃)
4.熱鍋倒入沙拉油，放入作法2的蛋液快速炒勻至稍凝固。
再倒入作法3的番茄拌炒均勻即可。
1. Wash the tomatoes and cut them into small pieces
2. cut scallions into small pieces; crack the eggs into a bowl, add salt, beat well and set aside
3.Heat a wok with cooking oil, then saute the scallion and tomato under low heat; then add ketchup, soup stock, sugar and bring to a boil. Use cornstarch and water to thicken it and set it aside.
4.Heat up another pan with an appropriate amount of oil, first pour in the eggs and mix quickly until it begins to solidify, then add in the sauteed tomatoes and mix evenly.
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