西红柿炒鸡蛋的做法西红柿切薄瓣.大小要均匀,厚度要一致. 鸡蛋打散,加入少许盐、少许糖、少许凉白开水.再另外一只碗中,放入少许淀粉,倒入2勺鸡汤,拌匀,再加入少许的盐和糖继续拌匀. 炒锅中加入葱油.葱油可以事先备好放在罐中.用葱油做此道菜,既能保证菜中有淡淡的葱香,又可以保证看不到葱末.葱油9成热时倒入蛋液,炒至金黄出锅. 锅中再倒入少许葱油,倒入西红柿瓣,10秒内无需翻炒.然后倒入半炒勺清水,轻轻翻炒.这样可以保证西红柿瓣不脱皮,不影响美观. 2分钟后放入炒好的鸡蛋,轻轻翻炒.再倒入已经勾好的鸡汤薄芡,翻炒30秒后出锅.
Scrambled egg with tomato approach
•tomatoes cut thin flap. The size of uniform thickness, uniform.
•eggs, add a little salt, a little sugar, a little cool white boiling water. In a bowl, add a little starch, add 2 spoon of chicken soup, mix well, then add a little salt and sugar to mix.
•wok add scallion. Onion can be prepared on the tank. With Scallion does this dish, which can not only ensure the dish a little onion flavor, and can guarantee not to see green onion. 9 into the hot oil into the egg, fried until golden pot.
•pot and then pour a little oil, tomatoes into valve, 10 seconds without frying. Pour half wok of water, gently stir fry. It can guarantee the tomatoes valve not desquamate, does not affect appearance.
• 2 minutes into the fried egg, lightly stir fry. Then pour has a good hook thin thicken soup, stir fry for 30 seconds after the pan.
