【1mintips】喔？原來番茄炒蛋有這麼多種做法！家常版/餐廳版/創意版，每種都好好吃！想吃哪種口味？自己挑選！

Tomato and Egg Stir Fry - 3 Ways

Home-Style Version
Key points: keep tomato skin, no ketchup, no thickening
Texture: tender scrambled eggs, refreshing taste, firm tomatoes, more soup
Ingredients:

   600g tomatoes
   8 eggs
   1/4 tsp salt
   40g scallions
   150ml water
   1/4 tsp salt
   1 tbsp sugar
   Instructions:

   Cut the tomato with the skin on into small cubes.
   Beat the eggs and mix in salt.
   Heat the wok and pour in 2 tablespoons of oil. Add the egg mixture and stir until slightly solidified. Remove from the wok. (Do not stir-fry for too long to maintain tenderness)
   Add a little oil to the wok, sauté the scallions until fragrant, then add the tomato and stir-fry until slightly watery.
   Add water, salt, and sugar, cover and cook for 3 minutes. (No ketchup needs to be simmered to bring out the tomato flavor)
   Add the scrambled eggs and mix well.

Restaurant Version
Key points: remove tomato skin, add ketchup, separately stir-fry the eggs, thicken
Texture: tender scrambled eggs, bright color, rich flavor
Ingredients:

   600g tomatoes
   8 eggs
   1/4 tsp salt
   40g scallions
   100g ketchup
   1 tbsp sugar
   150ml water
   2 tbsp potato starch with water
   Instructions:

   Remove the stem of the tomato and cross the bottom. Blanch in boiling water for 30 seconds.
   Take out the tomato and soak it in cold water to remove the skin. (Removing the skin improves the taste)
   Cut the tomato into small cubes.
   Beat the eggs and mix in salt.
   Heat the wok and pour in 2 tablespoons of oil. Add the egg mixture and stir until slightly solidified. Remove from the wok. (Do not stir-fry for too long to maintain tenderness)
   Add a little oil to the wok, sauté the scallions until fragrant, then add the tomato and stir-fry until slightly watery.
   Add ketchup and stir well. (Adding ketchup enhances the color and taste)
   Add water and sugar and cook until the tomato is slightly soft.
   Add the scrambled eggs and mix well. Add potato starch water to thicken. (Thickening makes the flavor richer)

Silky Egg Version
Key points: remove tomato skin, no ketchup, directly add egg, thicken
Texture: super silky and tender eggs, rich flavor
Ingredients:

   600g tomatoes
   8 eggs
   1/4 tsp salt
   40g scallions
   150ml water
   2 tsp sugar
   1/4 tsp salt
   2 tbsp potato starch with water
   Instructions:

   Remove the stem of the tomato and cross the bottom. Blanch in boiling water for 30 seconds.
   Take out the tomato and soak it in cold water to remove the skin. (Removing the skin improves the taste)
   Cut the tomato into small cubes.
   Beat the eggs and mix in salt.
   Heat the wok and pour in 2 tablespoons of oil. Add the scallions and stir-fry until fragrant.
   Add the tomato and stir-fry until slightly watery.
   Add water, sugar, and salt. Cook until the tomato is slightly soft

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