喜欢上番茄炒蛋，还是在大学的时候，这是我们当时的大学食堂里面为数不多的几道好吃的菜之一，吃起来酸酸甜甜，很讨人喜欢。
材料：
两个大番茄，四个鸡蛋，调味料。
做法：
1、番茄在开水里面烫一下，去皮，切块。
2、鸡蛋加一点料酒，打散。
3、炒锅倒油烧热，大火把鸡蛋炒成块状，盛出待用。
4、炒锅重新倒油，番茄下锅，炒到番茄出汁且汤汁比较浓厚，加入盐、白胡椒和糖，翻炒均匀。
5、鸡蛋倒进锅一起煸炒，直到鸡蛋表面都均匀的挂上番茄汁。
6、用一点淀粉加水调匀，倒进锅，煸炒均匀，到基本看不到汤汁，然后装盘即可。
很多人炒番茄不勾芡，如果这样，那么装盘之后的番茄还会继续析出很多汁水，如果勾一下芡，就可以完全收住汁水，所以勾芡与否看你的喜好，不是必须的。
I fell in love with this dish when I was in college. This was one of the best dishes in our dinning hall. Later on I noticed that a lot of people like this dish, too.
Ingredients:
2 large (ripe, or close to ripe) tomatoes, 4 large eggs, seasoning.
Method:
1. Soak tomatoes in hot water for about one minutes, then take tomatoes out, peel and chunk to whatever shape you like.
2. Add a little bit cooking wine into a bowl, crack eggs into it, beat.
3. Heat up skillet on high heat, add cooking oil, then pour eggs into skillet, cook until eggs are firm. Meantime, keep stirring so eggs will break into pieces. Put cooked eggs back to the bowl, set aside.
4. Add cooking oil to skillet, keep cooking on high heat. Add tomatoes into skillet, add salt, sugar and some pepper to taste, cook until tomatoes get tender and the juice get thick.
It tastes better when you add more sugar compare to regular dish. My goal is cook it with a sour and sweet taste.
5. Pour eggs into skillet, mix well.
6. Mix a little bit corn starch with water, then pour into skillet, stir very quickly.
7. Transfer to a plate, serve hot.
I love it better when serve over rice or noodles.
