你有吃過日本湯葉嗎？滑滑嫩嫩超好吃！我們最近還發現了湯葉的妙用，就是拿來變成「炒蛋」！請盡情發會你的創意，這次我們跟番茄一起炒，就變成「番茄炒蛋」啦！但因為湯葉比較滑嫩，說成是「番茄滑蛋」好像更佳貼切！
我們加了小秘方咖哩粉，添加黃色看起來更像蛋，也能增加料理層次！再加一點黑鹽，會更有蛋的錯覺哦！不過說實話湯葉本身還是會有很濃厚的豆味，所以還是吃得出是豆類啦！用台灣豆皮或者千張取代日本湯葉也可以，變成比較像炒蛋的口感！
✦還有什麼偽雞蛋小秘訣，歡迎在下面留言跟我們分享哦！
番茄滑旦 vegan tomato eggs
Course: 台灣料理Cuisine: 番茄滑「蛋」Difficulty: 簡單Servings
2
servingsPrep time
7
minutesCooking time
5
minutesTotal time
12
minutes食材 Ingredients
蒜頭 garlic 約3-4片
大番茄 tomatos 1顆
湯葉/ 豆皮 tofu skin 2小盒
青蔥 green onion 適量
羅勒 basil 適量
- 調味料 SEASONING
橄欖油 olive oil
蒜粉 garlic powder
塩 salt
黒胡椒 black pepper
咖哩粉 curry powder
料理酒 japanese sake
醬油 soy sauce
作法 Directions
- 切蒜片、番茄切塊、把湯葉每一層稍微分開，準備蔥花和羅勒
- 橄欖油爆香蒜片，加入蕃茄塊拌炒
- 加入蒜粉、鹽巴、黑胡椒、咖哩粉、黑鹽、料理酒伴炒
- 加入湯葉稍微拌炒，再加鹽巴、醬油拌炒
- 撒上青蔥拌炒
- 起鍋前加入羅勒，就可以盛盤啦♡
看影片 Recipe Video⇩⇩⇩
Notes
- 湯葉可用台灣豆皮、千張等豆製品替代
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