每個香港人煮得餸既都一定煮過依味餸，而每個人煮既方法都未必一樣。

我地都煮過好多次，由蕃茄太生太水、蛋炒得太乾太碎、味道唔好等等既問題成日出現，到依家叫掌握到少少竅門，可以煮到自己覺得好食既版本，真係覺得煮依道家常菜相當有趣味。

今次同大家分享我地版本既蕃茄炒蛋

Scrambled Eggs with Tomatoes Any Hongkonger who likes cooking must have tried making this dish. Interesting though, everyone has a different style making it. The variety of the ways it can be cooked makes it a very amusing dish to cook!

Check out our method to make a delicious dish of Scrambled Eggs with Tomatoes!

蕃茄炒蛋 Scrambled Eggs with Tomatoes

我地鍾意既蕃茄炒蛋版本係蛋要有部分煎出蛋香而又有部分保持滑蛋狀，蕃茄要落足芡唔會太水汪汪，兩種食材比例適中混和一體唔會蕃茄還蕃茄蛋還蛋，味道要少少酸同甜去突出兩種食材既香味，淨係依個餸已經可以撈晒成碗飯

The way we like it to be cooked is that the egg is partly well done and partly silky smooth. Sufficient corn starch is added so that the tomato won’t be watery. The whole dish is a harmonic mixture of eggs and tomatoes with the tastes of sour and sweetness to highlight the flavour of both ingredients.

港式酒樓惹味西蘭花炒帶子 Tasty Stir Fried Scallops and Broccoli in Hong Kong Restaurant Way

首先將兩個蕃茄切塊

講究d既可以去埋皮，方法一係係蕃茄上𠝹十字，落滾水煮陣再放落冰水去皮，方法二係成個蕃茄篤起直接放爐頭燒到皮裂再浸水搣皮

不過我地無咁講究

To begin with, slice 2 tomotoes.

If you want to make it exquisite, remove the tomato skin by either cross cutting the skin, put the tomatoes into boiling water for awhile and then rest it in ice water or simply slightly burn the tomato skill on stove and then remove the skill in water.

Well, but we were just making a simple and coarse version