Scrambled Egg with Tomato
繁體中文

Ingredients

Egg (beaten) 4 large Tomato (cut small wedges) 1 large Scallion (diced/separate white from green) 2 stalk Cooking oil 2+1 Tbs Ketchup 2 Tbs Sugar 2 tsp Salt 1/3 tsp Water 2/3 cup

Instructions

1.	Place 2 tbs. of oil and beaten eggs in a heated non-stick pan; scramble over medium heat until the eggs are 60% done. Set the eggs aside.
2.	Add 1 tbs. of oil, scallion (white part) and tomato to the same pan; sauté until aromatic. Add ketchup, sugar, salt and water; cook until the tomato wedges are soft.
3.	Add the scrambled eggs and scallion (green part). Roughly mix and serve.

蕃茄炒蛋
ENGLISH

材料

蛋 4 個(大) 紅番茄(切小瓣) 1 個(大) 蔥(切粒/白色和綠色分開) 2 支 食用油 2+1 大匙 番茄醬 2 大匙 糖 2 小匙 鹽 1/3 小匙 水 2/3 杯

做法

1.	不沾炒鍋燒熱後加入2大匙油和蛋，用中火炒到6分熟。將蛋盛出放在一旁。
2.	原鍋加入1大匙，蔥白和番茄炒香，再加入蕃茄醬，糖，鹽和水煮到蕃茄變軟。
3.	拌入蛋和蔥綠，略為攪拌後即可起鍋。

最後更新 (Last Update): 11/09/2020
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