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Update 西红柿炒鸡蛋.md #240

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Update 西红柿炒鸡蛋.md #240

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4 changes: 2 additions & 2 deletions dishes/home-cooking/西红柿炒鸡蛋.md
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Expand Up @@ -28,9 +28,9 @@
2. 可选：去掉西红柿的外表皮
* 开水烫表皮，然后将西红柿放入冷水，剥去外皮
3. 西红柿去蒂，切成边长不超过 4cm 的小块，即为 `西红柿块`
4. 将鸡蛋打入碗中，加入 `1g * 人数` 的盐，搅匀，即为 `鸡蛋液`
4. 将鸡蛋打入碗中，加入 `1g * 人数` 的盐，用筷子侧向搅拌2-3分钟（以出现较多泡沫为准），即为 `鸡蛋液`
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。

* 根据口感偏好，可以调整翻炒时间
7. 关火。将 `半熟鸡蛋` 盛盘，重新开火
* 注意：不要洗锅
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