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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Anduin2017
requested changes
Feb 22, 2022
| 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？
改变葱花下锅时间以便充分吸收爆锅香味
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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添加了打出
鸡蛋液与油热的判定标准