番茄炒蛋

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 ripe tomatoes

3 organic eggs

seasoning:

salt and pepper powder to taste

1 tbsp tomato ketchup

 

1. 首先鸡蛋里加一点点盐和胡椒粉打散。番茄尾端划十字，进滚水里烫1-2分钟，然后泡到冰水里1分钟。把皮剥往丢弃，剥好的番茄备用。 2. 在一口锅里暖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，倒进一点点的番茄酱和一点盐调味，倒进鸡蛋翻炒1-2分钟即可。

 

注：家里种了两款番茄，大番茄皮比较厚，过程图里用的是大番茄，所以往皮了。成品图是另外一次用皮比较薄的小番茄做的，就没有另外往皮了。

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!