Original recipe link (原版食譜): 詹姆士官方專屬頻道 番茄炒蛋2.0
Ingredients 食材
- 2 tomatos 番茄
- 3 eggs 蛋
- 3 cloves garlic 大蒜
- 3 pieces ginger 薑
- 3 scallions 蔥
- oil 油, salt 鹽, water 水, sugar 糖, white pepper powder 白胡椒
Instructions 作法
- Cut the scallions into sections and set aside.
- Pour more oil into the pan.
- Heat oil in a wok over low heat, then add chopped scallions. Prepare scallion oil. Add ginger slices to the pot and heat over low heat for a while, until the scallions change color.
- Prepare minced garlic. Once the scallions change color, add the minced garlic. Turn the heat down even further and slowly sauté the scallions, ginger, and garlic to bring out their flavor.
- Add some sesame oil to the hot oil pan, turn the heat down even further, and simmer for a while, then filter and pour out the scallion oil.
- Beat three eggs and add some salt. Set aside.
- Cut the tomatoes into chunks or slices (different cutting methods will affect the taste). Set aside.
- Heat a pan with plenty of scallion oi until it smokes, then pour the eggs over it and stir until they are half-cooked. Remove from the pan.
- Turn the heat down a little, add a little scallion oil and minced garlic, stir-fry until the garlic flavor is released, then turn the heat up a bit and add tomatoes to stir-fry.
- Add water and simmer for a while, then add some salt and sugar, and some white pepper powder.
- When the broth reduces, add the scrambled eggs and gently stir to allow them to absorb the tomato sauce.
- Add chopped green onions. Serve. Drizzle a little scallion oil over the scrambled eggs and tomatoes. Enjoy!
- 青蔥切段備用
- 倒多一些油進鍋中
- 熱鍋中的油，轉小火，放入蔥段，準備蔥油。放入薑片於鍋中，小火熱一會。直到蔥變色。
- 準備蒜末。當蔥變色後，放入蒜末。將火關更小，再慢慢將蔥薑蒜的味道煸出來。
- 加ㄧ些香油在熱油鍋中，將火關更小，再煮ㄧ會兒後，將蔥油過濾倒出。
- 打散三個蛋，加一些鹽。備用。
- 將番茄切塊或切片 (切法不同會影響口感)。備用。
- 熱鍋倒多一些蔥油進鍋中，冒煙後，將蛋淋上去，拌到半分熟，起鍋。
- 火關小ㄧ點，放入少許蔥油，加入蒜末，將蒜味炒出後，火稍微開大ㄧ些，加入番茄拌炒。
- 加入水煨煮ㄧ陣子，加ㄧ些鹽和糖，再加些白胡椒粉。
- 當湯汁變少時，加入炒蛋，慢慢撥動，讓蛋吸入番茄汁。
- 加入蔥花。盛出。淋少許蔥油到番茄炒蛋上。即可食用。
Recipe 食譜
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