TA的每日心情 | 郁闷 2022-6-19 00:00 |
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签到天数: 2264 天 [LV.Master]无
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1. 西红柿要买公的,籽少肉多口感好(顶端有个小揪揪的。反之,顶端平坦甚至下陷的就是母的,一刀下去汁水涕流,不适合做此菜)。
-- No need. Actually the juicier, the better.
2. 用开水烫西红柿,然后剥去皮,切丁。
-- No need to use boiled water and peel the skin off. Besides, I wouldn't chop the tomatoes into small pieces. Medium chops are the best.
3. 蛋液要充分搅拌,让其充满空气气泡。并加少许料酒和盐调味。气泡多,炒时候才会蓬松,也要多放油。
4. 有说法是要加入番茄酱味道更好。
-- I never add tomato sauce. I don't think adding tomato sauce would do the dish any good.
5. 将蛋和西红柿分开炒,还有一种说法是不要等蛋液全熟,即刻倒入西红柿一起翻炒(连带全部菜汁),加糖盐即可。
-- You definitely want to cook eggs and tomatoes separately. Cook the eggs first, take it out, cook the tomatoes for about 1.5 minutes and then add in the cooked eggs. 不要等蛋液全熟,即刻倒入西红柿一起翻炒 won't do the dish justice...
6. 蒜末提前爆锅?还是快出锅前撒入?那样味道好?成品装盘后要撒绿葱末提香点缀颜色么?或者香菜?
-- I never add garlic or parsley. I do use 葱末 at the beginning, but not at the end. I only use salt and sugar. Flavor wise, sometimes less is more.
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