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Update 西红柿炒鸡蛋.md #240

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demongodYY
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添加了打出鸡蛋液与油热的判定标准

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@Anduin2017 Anduin2017 left a comment

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这个PR可能不会被允许合并。

5. 热锅,加入食用油
6. 油热后,倒入 `鸡蛋液`。翻炒至鸡蛋结为固体且颜色微微发黄,即为 `半熟鸡蛋`
6. 油热后(以沾了蛋液的筷子放入油中,上面的蛋液可以胀起为准),倒入 `鸡蛋液`。翻炒至鸡蛋结为固体且颜色微微发黄,即为 `半熟鸡蛋`
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这个操作我不是很赞成。主要是目前来讲,油热并没有要求有明确的标准算油热。如果这里发生修改,那么所有菜谱的油热都需要重构。另外,看起来这个操作挺危险的,将蛋液浸入热油中会炸出高温液体吧?

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对于初级操作者来说,小火,冷油,下蛋液比较合适。

@zhangzhanhui
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改变葱花下锅时间以便充分吸收爆锅香味

  • 炒鸡蛋出锅之后,不洗锅。
    *** 锅内加少许油,将葱花爆锅至有香味;**
    后续按前述既定程序进行

关于放糖的作用说明

放糖的作用是弱化西红柿的酸(因人而异,有人 不觉得那点酸是酸),放糖极少时会弱化西红柿的酸并有一定的提鲜作用,但是糖放多了会使西红柿炒鸡蛋偏腻甚至发甜,因此放糖的时候请根据个人喜好酌情添加。

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4 participants