英语翻译1、西红柿切成块,要大小不一,什么形状无所谓,鸡蛋打开放入碗中,打匀,放入少许的盐.2.锅内放入适量（炒鸡蛋的时

英语翻译
1、西红柿切成块,要大小不一,什么形状无所谓,鸡蛋打开放入碗中,打匀,放入少许的盐.
2.锅内放入适量（炒鸡蛋的时候,油放多少很关键,我的经验是放相当于鸡蛋液的2／3）的油,等油热了的时候,（我后面详细讲如何判断油的温度）,倒入鸡蛋液,注意这个时候,鸡蛋液会自然的凝固,不要动,等到这个鸡蛋液都凝固的时候（要小心油干了,造成鸡蛋糊了）,用饭铲（也叫炒勺）从鸡蛋的边缘轻轻进入,将鸡蛋翻过来,等两面的颜色都呈现金黄的颜色时候,把鸡蛋从锅里取出来（也可以不取,不过等熟练以后再说吧）,这个时候锅里面应该还有一些油,把西红柿翻进去,翻炒几下,由于西红柿里面含有大量的水分,会有水份析出,这个时候把炒好的鸡蛋放进去,放入少许盐,翻炒几下,出锅.PS：有人喜欢做的时候,放一些水进去,本人不推荐,其实西红柿里的水份完全够用了,不用放水.还有,现在的西红柿质量不好,炒出来的菜不甜还有些苦味,出锅的时候可以适量放一些白糖.

1. Dice tomato in to random sized chunks. No particular requirements on the shape. Braking eggs into a bowl, beat finely with some salt.
2. Pour certain amount of oil in to a wok(the amount of oil is the key to successful scrambled eggs. My experience is using 2/3 volume of the beaten eggs). Wait for oil to heat up,(I will cover how to judge the oil temperature later), pour in eggs. Noticing the eggs will solidify naturally. Leave it as is, until all of the eggs are solified.(pay attention to the amount of oil in the wok, if oil is not enough, stirred egg smear instead). Slide cooking spade(a.k.a "frying spoon") in between the egg and the wok, flip the egg over, keep on heat until golden on both side. Remove egg from wok(it can be left in the wok, but requires more skillfull handling, so remove the eggs for now). There should still be some oil in the wok at this time. Add in diced tomatos with a few quick stir. There will be some liquid coming out of the tomatos, because tomato contain large amount of juice. This is the time to add the eggs back in. add a pinch of salt, stir a few more times. It is ready to serve.
PS. Some one like to add a bit water in when cooking. I advise not to. If fact, there are enough liquid in tomato, no need additional water. Also, quality of the tomatos are not at the best these days, some time, they even got a slightly bitter tast, thus we can add some suger if needed.