跪求:将番茄炒蛋的做法翻译成英文!
发布网友
共2个回答
热心网友
1. Dice tomato in to random sized chunks. No particular requirements on the shape. Braking eggs into a bowl, beat finely with some salt.
2. Pour certain amount of oil in to a wok(the amount of oil is the key to successful scrambled eggs. My experience is using 2/3 volume of the beaten eggs). Wait for oil to heat up,(I will cover how to judge the oil temperature later), pour in eggs. Noticing the eggs will solidify naturally. Leave it as is, until all of the eggs are solified.(pay attention to the amount of oil in the wok, if oil is not enough, stirred egg smear instead). Slide cooking spade(a.k.a "frying spoon") in between the egg and the wok, flip the egg over, keep on heat until golden on both side. Remove egg from wok(it can be left in the wok, but requires more skillfull handling, so remove the eggs for now). There should still be some oil in the wok at this time. Add in diced tomatos with a few quick stir. There will be some liquid coming out of the tomatos, because tomato contain large amount of juice. This is the time to add the eggs back in. add a pinch of salt, stir a few more times. It is ready to serve.
PS. Some one like to add a bit water in when cooking. I advise not to. If fact, there are enough liquid in tomato, no need additional water. Also, quality of the tomatos are not at the best these days, some time, they even got a slightly bitter tast, thus we can add some suger if needed.
热心网友
1 Tomato cut into pieces, to large and small, Do not care what shape, open the Add egg bowl, beat absorbed into some salt.
2. Add appropriate pot (scrambled eggs, when the number of oil release is the key to the experience of my eggs are put equal to the 2 / 3) of oil, such as when the hot oil, (behind me in detail how to determine oil temperature), poured into the egg liquid, paying attention to this point in time, Liquid egg solidification Nature, not to move, until the eggs have solidified when liquid (the oil should be done carefully, resulting in a paste of eggs), with cobras (also known as炒勺) from the eggs gently into the edge, turn over the eggs, fried look, color and so on both sides of a golden color all the time, put out an egg from the pot (can not check, but will say about you, such as skilled), this time inside the pot should have a number of oil, the tomatoes turned into stir several times, and tomatoes because it contains a lot of moisture, water will be precipitated, this time to go into the fried egg well and put some salt, stir a few Under the出锅. PS: when someone likes to do, put some water into account, I do not recommend, in fact, full of water in the tomatoes enough, do not water. Also, the current poor quality of tomatoes, fried food is not out of some bitter sweet, when suitably出锅put some sugar.
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