原料:番茄、鸡蛋  
过程:  
番茄选用表面颜色均匀，透出洋红，切块。  
![avatar](https://github.com/hzhou81/ChineseCooking/blob/master/images/%E7%95%AA%E8%8C%84%E7%82%92%E8%9B%8B2.jpg)  
鸡蛋从冰箱内取出放置2小时以上。  
![avatar](https://github.com/hzhou81/ChineseCooking/blob/master/images/%E7%95%AA%E8%8C%84%E7%82%92%E8%9B%8B1.jpg)  
葱切小段，稍微多一点。鸡蛋打碎只加少许盐，搅拌鸡蛋至蛋白不粘筷子。  
![avatar](https://github.com/hzhou81/ChineseCooking/blob/master/images/%E7%95%AA%E8%8C%84%E7%82%92%E8%9B%8B3.jpg)  
锅加油加热至三成热左右炒蛋，蛋稍微泛黄关火切蛋。  
![avatar](https://github.com/hzhou81/ChineseCooking/blob/master/images/%E7%95%AA%E8%8C%84%E7%82%92%E8%9B%8B4.jpg)  
洗锅后，再起油锅加热至四成热爆很少小葱，下番茄，加第一次盐，再加糖。  
![avatar](https://github.com/hzhou81/ChineseCooking/blob/master/images/%E7%95%AA%E8%8C%84%E7%82%92%E8%9B%8B5.jpg)  
炒半分钟后加蛋，  
![avatar](https://github.com/hzhou81/ChineseCooking/blob/master/images/%E7%95%AA%E8%8C%84%E7%82%92%E8%9B%8B6.jpg)  
稍微炒十秒钟左右加半碗多热水盖锅盖开大火焖，等番茄不太软不太硬就可以关火，再调一次味，加鸡精后出锅。
![avatar](https://github.com/hzhou81/ChineseCooking/blob/master/images/%E7%95%AA%E8%8C%84%E7%82%92%E8%9B%8B7.jpg)