下面是番茄煎蛋饼的技术总结：
There is the technical summary of the tomato omelette:
第一，蛋液中加入少许的白醋可以使煎的蛋饼更加营养美味
First, adding a little bit white vinegar to the egg liquid can make the omelette more delicious
第二，番茄中含有较多的水份，所以蛋液中加入干淀粉是为了中和番茄的水份便于蛋饼成形
Second, the tomato contains a lot of water, so the starch is added to the egg liquid to neutralize the water to facilitate the formation of omelette
第三，煎蛋饼之前必须先把锅滑好，否则蛋液下锅非常容易粘锅
Third, the wok must be greased well, otherwise the egg will stick to the wok
Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on RU-vid sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
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Translated and rerecorded by Voiceman Jay
30 сен 2024
