紅柿啊，絕對是廚房里的“老好人”。生吃清爽，熟做百搭，那股子酸甜勁兒，專治各種沒胃口。特別是天熱或者人懶的時候，廚房里翻出幾個紅彤彤的番茄，簡單幾步，就能變出兩道讓米飯瑟瑟發抖的下飯神器！今天咱不整復雜的，就這兩道，番茄炒蛋和番茄燒豆腐，用料家常，步驟一看就會，味道絕對能打！

第一道：番茄炒蛋

這道菜的地位，不用我多說吧？家家戶戶的保留曲目，但要做得好吃下飯，一丟丟小技巧不能少。

準備：大番茄2個，雞蛋3個，小香蔥1根，大蒜2瓣，食用油2大勺，鹽1茶匙，白糖半茶匙，一點點生抽.

番茄洗凈，頂部劃十字，用開水燙個1分鐘，輕松剝皮。去蒂切小塊。雞蛋打散，加一點點鹽和小半勺清水，攪打均勻。蔥蒜切好，備用。

鍋燒熱，倒1.5大勺油，油微微冒煙，哧溜倒入蛋液。別急著攪！等底部定型，再用鍋鏟快速劃拉成大塊，蛋液基本凝固，就盛出來。

鍋里剩的油，中火下蒜末爆香，香味一出來，立刻倒入番茄塊。翻炒幾下，加剩下的鹽和半茶匙糖。番茄慢慢變軟，出汁。用鍋鏟稍微壓一壓，幫助出沙。炒到湯汁紅亮、濃稠。

炒好的嫩雞蛋倒回鍋里，和番茄汁充分翻炒均勻。嘗嘗味道，不夠咸加點鹽或生抽。最后撒上靈魂蔥花，翻兩下，搞定！關火盛盤。

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第二道：番茄燒豆腐

豆腐吸飽了番茄的濃汁，比肉還香！超級下飯，還簡單快手，簡直是上班族的救星。

準備：嫩豆腐1塊，大番茄1個，小香蔥1根，大蒜2瓣，食用油1.5大勺，生抽1大勺，蠔油半大勺，鹽小半茶匙，白糖半茶匙，番茄醬1小勺，清水小半飯碗。

豆腐切小方塊，燒一鍋水，加一小撮鹽，水開下豆腐塊，焯水1分鐘，撈出瀝干。番茄同樣去皮，切小塊。

鍋燒熱，倒1大勺油，油熱后放入豆腐塊，中小火煎至兩面微微金黃。鍋里留底油，中火下蒜末爆香。倒入番茄塊，翻炒至變軟出汁。加入番茄醬、生抽、蠔油、鹽、糖，翻炒均勻，炒出紅油和香氣。

倒入小半飯碗清水，把煎好的豆腐塊輕輕放進去，用勺子背稍微推勻，讓湯汁基本沒過豆腐。蓋上鍋蓋，中小火燜煮5-8分鐘。

打開蓋子，看湯汁變得濃稠，豆腐也吸飽了味道。輕輕晃動鍋子或用勺背推一下，避免豆腐碎掉。嘗下咸淡，調整。最后大火稍微收一下汁，撒上綠油油的蔥花，出鍋！

瞧，紅艷艷的兩大盤端上桌，熱氣帶著酸甜香氣直往鼻子里鉆。番茄炒蛋，蛋塊裹著濃稠鮮香的茄汁；番茄燒豆腐，豆腐吸飽了精華，每一口都軟糯入味，酸酸甜甜帶著醬香。挖一大勺蓋在熱騰騰的白米飯上，湯汁瞬間滲透下去…… 啥也別說了，趕緊扒飯吧！一粒米都舍不得剩下。

作者聲明：作品含AI生成內容