标签:
番茄番茄炒蛋农家乐素食炒蛋 |
分类: 青菜豆腐 |
小菜园最近收成的番茄都是一盆盆的,做了一次意面红酱还剩下一堆,都已经红透了,今天拿来两只,加上几根也是院子里摘的青葱,做了这个非常简单的番茄炒蛋。味道真好!
This dish though a very common Chinese dish, is not something I grow up eating. In fact I never heard of it until my time in England.
It is summer now in Jersey, which means it is
harvest time! We have tomatoes galore this year with my tiny little
edible garden. I had made a couple of bottles
of
So I made this dish for dinner and served it with my Assam Pedas Ikan Kembong.
材料:
番茄(中)两只
鸡蛋三只
盐和胡椒粉调味
一点点的番茄酱
Ingredients:
2-3
3 organic eggs
Seasoning:
Salt and pepper powder to taste
1 tbsp tomato ketchup
2. 在一口锅里热上一大勺的食油先把鸡蛋炒好,不要炒老了,起锅备用。然后同一口锅里下番茄,用镬铲子铲碎番茄,番茄变软之后,倒入一点点的番茄酱和一点盐调味,倒入鸡蛋翻炒1-2分钟即可。
1. Whisk together eggs with salt and pepper powder until fluffy.
2. Make a cross cut on tomatoes and blanch it in boiling water for 1-2 minutes before soaking in ice water. The heat and cold treatment will separate the skin from flesh, remove skin from tomatoes.
3. Heat up a wok with a tbsp of oil and make scrambled egg, dish out and and set aside.
4. In the same wok, add the blanched tomatoes and cook it at medium heat, break it into small pieces using the spatula cook until juice release. Season the tomato with salt and tomato ketchup.
5. Add the scrambled eggs and continue cooking for 1-2 minutes or until the eggs absorbed the juices.
很下饭的家常菜哦!It
is a simple and tasty dish!