每天累成狗,就想花最短时间整出一碗能扒拉干净的下饭菜?今儿必须把压箱底的懒人救星——番茄炒蛋,分享给你们!这道菜看似平平无奇,却是检验家常菜功底的 "必修课",掌握好秘诀,能让番茄和鸡蛋碰撞出神仙 CP 感,酸甜爆汁还不发酸,连汤汁都能拌三碗饭,新手跟着步骤走绝对不翻车,赶紧搬好小板凳记重点啦!
食材准备:
番茄2个
鸡蛋3个
葱1根
番茄酱3勺
盐半勺
白糖1勺
水淀粉2勺
香油几滴
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制作步骤:
1.番茄洗净擦干,插筷子!煤气灶小火燎皮10秒,皱皮一撕溜光,切小丁。
2.鸡蛋磕入碗里,别搅拌!加半勺料酒、1勺水淀粉,打30秒起泡。
3.铁锅烧到冒青烟!倒油滑锅,转两圈倒出,重新加凉油。油热,蛋液“滋啦”一声倒进去。
4.蛋液半凝固时,用铲子往锅心推!未熟的蛋液流到锅底,重复3次推炒,立刻出锅。
5.锅底余油爆葱白,焦黄前捞走,保持中火!加番茄酱疯狂翻炒,炒到红油咕嘟冒泡;倒番茄,撒白糖,翻炒盖盖焖2分钟。
6.开盖!汤汁变红,倒水淀粉,搅到浓稠挂勺。倒鸡蛋!颠锅3次,裹汁,立马关火。淋香油和葱花,即可!
做好的番茄炒蛋,一定要趁热吃!夹一筷子鸡蛋,裹着番茄汁,放进嘴里,鸡蛋软嫩,番茄酸甜爆汁,简直绝配!把汤汁浇在米饭上,搅拌均匀,每一粒米饭都裹着番茄汁,香到连盘子都想舔干净。要是家里有面条,煮一碗面条,把番茄炒蛋盖在上面,就是一碗美味的番茄鸡蛋面,好吃到停不下来。
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