金燦燦的蛋花在紅湯里翻騰，油星子裹著番茄碎浮在碗邊，熱氣混著蔥香直往領(lǐng)口鉆！舀一勺滾燙的灌下去，鮮味從舌尖竄到天靈蓋，五臟六腑像被溫水泡開(kāi)，連最后一口渣都要刮干凈！這道美味好喝的番茄雞蛋湯，我們一起做得更香！

食材清單：

番茄2個(gè)，雞蛋2個(gè)，開(kāi)水600ml，豬油半瓷勺，蝦皮1小撮，香蔥1根，鹽，白糖，香油半勺，淀粉。

制作步驟：

1.凍番茄洗凈，沖涼水，再熱水澆，仔細(xì)剝番茄皮，再切骰子丁。

2.鐵鍋燒熱，加半勺豬油，中火化開(kāi)；下蔥白段，炸香撈出，倒番茄丁和一丟丟食鹽，充分翻炒。

3.番茄丁中小火翻炒4-5分鐘，炒的時(shí)候，我們鏟子壓出紅沙，香氣四溢，酸味十足。

4.沿鍋邊，滋啦一聲沖入滾水，湯瞬變紅！扔蝦皮，再加1小勺食鹽和半小勺白糖，燉煮一小會(huì)兒。

5.蓋上蓋子，大火滾煮2分鐘，番茄的酸甜味融進(jìn)湯里。調(diào)最小火，湯面平靜無(wú)氣泡。

6.雞蛋倒入碗中，加半勺水淀粉，充分打勻。舉高蛋碗，畫(huà)大圈淋入，靜置5秒，再用勺背輕推，蛋液黃亮誘人，立刻關(guān)火。

7.鍋中撒蔥花或者香菜，淋香油半勺， 蓋蓋子，燜30秒，大功告成！

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暖光下湯碗浮著金黃蛋云，紅湯里沉浮著沙瓤番茄碎，蝦皮像小金豆時(shí)隱時(shí)現(xiàn)！吹開(kāi)熱氣猛嗦一口——豬油的葷香、番茄的酸鮮、蛋花的嫩滑在舌尖打架，從喉頭暖到腳底板，剩一口渣都拿饅頭擦干凈！加班夜撫慰靈魂，宿醉后喚醒腸胃，感冒時(shí)逼出一身汗！美味！