材料
番茄1個
皮蛋1隻
雞蛋4隻
葱粒1湯匙

調味料
生抽2茶匙
鹽3/4茶匙

做法
01 番茄去蒂，洗凈，切粒；皮蛋去殼，洗淨，切粒。
02 雞蛋去殼，加入葱粒及調味料拂勻。
03 燒熱鑊下油1湯匙，下番茄炒片刻，再加入皮蛋拌炒，傾入蛋漿，沿鑊邊注入油2湯匙，翻炒至蛋漿凝固即成。

Q:為何沿鑊邊注入油分?
A:令蛋漿不容易黏着。

Ingredients
1 tomato
1 thousand-year egg
1 tsp diced spring onion

Seasoning
2 tsps light soy sauce
3/4 tsp salt

Method
01 Remove the stem of the tomato. Rinse and dice it. Shell the year egg. Rinse and dice it.
02 Crack open the eggs.Add spring onion and seasoning.Whisk well.
03 Heat a wok and add I tbsp of oil Add diced tomato and stir fry briefly. Add thousand-year egg and stir further: Pour in the whisk egg mixture from step(2). Pour in 2 tbsps of oil along the rim of the wok. Stir until the egg is partly set.

Q: Why do you pour in the oil along the rim of the wok at last?
A: It prevents the eggs from sticking to the wok.