原料:番茄、鸡蛋  
过程:  
小葱切末，番茄选用表面颜色均匀，透出洋红，热水烫皮后切块，切成小块后把番茄中的水分稍微挤掉一点。  
![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，加盐，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，蛋炒至黄关火盛出。  
![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葱末，下番茄，加第一次盐，加酱油，再多加一些糖。  
![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，把蛋切碎  
![avatar](https://github.com/hzhou81/ChineseCooking/blob/master/images/%E7%95%AA%E8%8C%84%E7%82%92%E8%9B%8B6.jpg)  
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)