Thank you so much for this!! I had this dish when i was China and i was never so addicted. I enjoyed it so much! Now i make it even after i left China. This made me miss China so much!
Made this for dinner using the 3rd method. It's frickin delicious for a simple weeknight meal! Added bird's eye chili for some spice. My flaw was that I didn't put enough water so there's less sauce. 10/10 recipe no cap.
@@mechanicalhelios8321 It doesn't cook for long enough to be a problem. You cook it to concentrate it more and caramelize it; similar to "pincage" in Western cooking. As for why it's added at a different point, this is just a guess, but I think with the 3rd method, the tomatoes aren't cooked quite as long (they retain more texture that way and are less soft, which is why it's less suitable for "children and the elderly"), so the tomato sauce cooks for the same amount of time, the tomatoes just get cooked down slightly less.
In American Chinese food, tomatoes are not often used. When I moved to China I was surprised to find this is one of the most popular dishes, as one can see by the variations.
Thanks Chef Wang! It's really cool to know there are different methods, but most importantly you explain *why*. The technical tips really help to understand this. Great video!
We have a similar dish in the Philippines called Ginisang Kamatis at Itlog (Sauteed Tomatoes with Egg) popular as breakfast fare with either rice or pan de sal, but can also be eaten whenever you feel like. It differs slightly in the way of cooking. But I got familiar with some of the ways demonstrated by Chef Wang Gang because of Zhong Chenle of NCT Dream. This is one of his go-to dished whenever he cooks with and for the members.
I can't say the exact brand or anything but he uses a pretty standard chinese cleaver. If you search for chinese cleavers, you can find a quality one that will be similar
大家好，今天和大家集中分享“番茄炒蛋”的几种做法。番茄炒蛋是一道常见的家常菜，所以不同人就衍生出了非常多种的做法，主料不变但食材切法和炒法上的变化就能带来不同的口味和口感。喜欢番茄炒蛋的朋友一定不要错过，一定能找到你最中意的一款。
安逸
？
師傅，你比較喜歡哪一種？
为啥不加酱油，葱花，蒜
炒蛋了,开始了,炒蛋饭,要配腊肉的!刚哥,你的检讨书刚写完啊,,,
今晚朋友来我家 我就炒这六个菜给他们吃。
哈哈哈😁好家伙
再加三个菜！西红柿炒鸡蛋，鸡蛋炒番茄，番茄炒鸡蛋
😐朋友就是这么走尽的…
我喜欢第六种，今晚就试试！
@@李玉立-p9d 西红柿炒番茄，鸡蛋炒鸭蛋不是更好？
還可以進階版菜式，西紅柿雞蛋走雞蛋，雞蛋西紅柿走西紅柿
我試了這個翻鍋的技術 現在趴在地上享用
我也试了，现在趴在天花板上享用
我也試了..現在在二廚臉上享用...
我也试了 ..现在医院享用..
記住！家裡千萬不要養🐕！😂😂
@@司徒睿-f7h 兄弟，我怀疑你是在骂人
非常營養好吃又便宜的菜，可以有這麼多變化，王剛大師傅真是造福了很多人的荷包，感謝!
番茄2-3刀一磅，很压称, 不能算便宜。
这么多油 不见得多健康
@@jianchengdu7286 可以自己控油的，我就是放很少的油，也可以做出来的
@@albertkent4220 可以 但是做不出来那个样子
@@albertkent4220 少油是能做，一是蛋不蓬松不会发泡，二是炒出来的蛋不香。
I greatly appreciate the English subtitles! Very helpful for non-Mandarin speakers.
刚哥这个视频拯救了我一周六天的午饭！周日吃糖拌西红柿和煮鸡蛋。
雅称：冰盖火焰山
難得有如此專業詳盡的講解與示範，真是獲益良多！感恩！
Thank you so much for this!! I had this dish when i was China and i was never so addicted. I enjoyed it so much! Now i make it even after i left China. This made me miss China so much!
“比较适合前五种吃腻的同学”，哈哈哈哈哈哈哈哈哈
真是一集內容飽滿的視頻！
想不到家家必備的番茄炒蛋有這麼多的變化
🙏用心良苦！
总结起来就是西红柿炒鸡蛋怎么炒都不会错
不會下廚的同學就是怎麼炒都是錯😂
陈独秀同学请你坐下。
你肯定還沒看過我炒的西紅柿炒蛋
我剛剛炒了個看起來黑黑的 你要不要來試試
可能会变成鸡蛋炒番茄
word天,太感谢王刚老师了,人在非洲,食材很匮乏,但是不缺鸡蛋和西红柿,有这法宝我可以餐餐同食材不同样!
苦中作乐。。。
想太多了，都是炒的，营养味道也基本一样的，想换味道还是得改变烹饪方法
可以做番茄戚风蛋糕...（不
得罪朱一旦了?
@@jiewangj216 自愿来非洲的鸭
所以今天的员工餐是吃番茄蛋，番茄蛋，番茄蛋，番茄蛋，番茄蛋，番茄蛋各种版本😂😂
这个是72娃
可以加面配饭啊
番茄鸡蛋拌面、番茄鸡蛋汤面。番茄鸡蛋打卤面
番茄鸡蛋拌饭，番茄鸡蛋盖饭，番茄鸡蛋饭套餐
ruclips.net/video/9FlFkkNv4ok/видео.html
我也弄了個番茄炒蛋，合格嗎？
加米飯拌炒就成了番茄蛋炒飯👍~
🙏感谢精彩的分享和揭露真相的精神-- 【印🇮🇳度藥】价值在于：顶尖的品质，白🥬菜的价格！为病患节约巨额开支。代购：壮.阳、处.方、非处.方，疫情类藥.物【国内现🇮🇳货】可发北美，欧洲，澳洲，东南亚 威/信💌: life🦯in🦯sky521
Made this for dinner using the 3rd method. It's frickin delicious for a simple weeknight meal! Added bird's eye chili for some spice. My flaw was that I didn't put enough water so there's less sauce. 10/10 recipe no cap.
This is like the most common dishes in China. Every family did this
definitely one of the best tomato dishes out there
why do they fry the tomato sauce first in the third method? wont it risk burning the sauce since it will be cooked the longest?
@@mechanicalhelios8321 It doesn't cook for long enough to be a problem. You cook it to concentrate it more and caramelize it; similar to "pincage" in Western cooking.
As for why it's added at a different point, this is just a guess, but I think with the 3rd method, the tomatoes aren't cooked quite as long (they retain more texture that way and are less soft, which is why it's less suitable for "children and the elderly"), so the tomato sauce cooks for the same amount of time, the tomatoes just get cooked down slightly less.
長知識了，一個番茄炒蛋，六個版本，代番茄農，感謝剛哥👍
顺便也代母鸡感谢一下
热心摊主终于可以休息一下了……
0:34 懒人版
2:02 老人幼童版
3:32 现代审美版
4:30 略酸多汁版
5:26 蒜香版
6:18 食材终极还原版
熱心攤主：我可以幫西紅柿去皮
可以請熱心的攤主幫你切蕃茄
宁就是课代表哇
这样看起来，懒人版花的时间更长一点。
@@danielmario962 感覺 食材終極還原版 才是"真 懶人版"
王師父晚安！感謝王師父教我們做了一道非常實用的蕃茄炒蛋。讚一個。
In American Chinese food, tomatoes are not often used. When I moved to China I was surprised to find this is one of the most popular dishes, as one can see by the variations.
我喜歡第六種 大膽俐落不拘小節
謝謝王剛師傅示範六款不同的蕃茄炒蛋，以後可選擇不同做法，長知識喔 !! 棒棒喲 !!
兄弟辛苦了，我开酒楼20年，你是个好老师谢谢。
6款藩茄炒蛋太棒了！原來炒蛋中間要下滾油，王剛老師真是神級技術！
大家好，今天和大家集中分享 "番茄炒蛋"的6種做法: 1. 多油 2. 多多油 3. 多多多油 4. 超級多油 5. 極級多油 6. 全油
哈哈，不过实话说回来，炒蛋必须多油，很多人家里没炒好的原因就是油没放够。不过假如想要真的少油版的话可以用第六种，因为煎蛋可以基本不放油。
原来如此。。。难怪我炒的不好吃
从上看到下属你的说到精髓
@@tarotaro6933 的确，煎蛋不怎么吸油，不粘锅煎蛋连油都不要放的
@@howdareyou2517 炒蛋油多才嫩😉
太棒啦！全部都易做又美味！咸謝王剛大厨的心思！
我自己做番茄炒蛋的時候喜歡番茄跟蛋一起炒的味道 有時還會拿當水果吃的小番茄來做番茄炒蛋
The best part with this dish is that it's just as quick and convenient but more appealing than instant noodles.
Thank you for sharing this recipes.
It's so suitable for college students who like to make tasty, easy, and cheap meal.
看了這麼多的美食教學 你的敎學影片一點都不會托泥帶水 意了解～感謝分享
Thanks for the video! This is one of my favorite recipes, and it’s exciting to try new variations.
番茄炒蛋做法因人而異 . 最多人兒時記憶中 . 有媽媽的味道的一道菜
削皮操作不当会导致西红柿严重缩水，哈哈哈哈哈😂
謝謝師傅無私貢獻，感恩🙏🏻🙏🏻🙏🏻🙏🏻
好實用啊！
Thanks Chef Wang! It's really cool to know there are different methods, but most importantly you explain *why*. The technical tips really help to understand this. Great video!
I like how you talk fast and cook fast, i don't have time for long videos so keep them short and sweet and I will keep watching
立刻跟着製作 番茄炒蛋 番茄炒蛋 謝謝王剛老師教導
感谢王师傅陪同事吃了一桌子番茄蛋工作餐，辛苦啦！😂
小弟不才，给大家分享一下不同于以上的做法：
1、油热后下一把葱花爆一下，倒蛋液（加盐打好）大火煎好捣碎盛出；
2、油热下番茄加盐中火炒出香味炒透炒脓（可以加一点点水炒），然后可以加青椒也可以不加，再把炒好的煎蛋倒进去收汁。
我给这种做法起个名字叫：西红柿炒鸡蛋再炒青椒🙃
個人鍾意最尾原汁原味版，如果再講究點，可以用鴨蛋或走地雞蛋俾發育中小孩食，濃味少少顏色偏紅有賣相，用少少打成粒手狀片糖代替白纱糖(老一輩人提議)提鲜濃稠度更厚，必選用成熟蕃茄一定要熱生铁鑊，才能釋出茄红素更有口感，好適合男人食，一星期煮一二次，忌日日食會令老人家心血管硬化，此终落煮蛋用着太多油先較口感吾會濃晒和糖份太高，可煮飯要多元化可成樂趣。
希望王剛可以多出這種影片，一道菜很多種不同做法，也可以讓很多廚師看看，給予建議
俐落舒服，看黃師傅做菜就很享受。
We have something similar in Mauritius, we add onion, chilli and thyme as well and sometimes garnish it with coriander or spring onion.
請問王剛師傅可以示範用鵪鶉蛋炒聖女番茄嗎
好棒
神女番茄炒蛋可有兩個版本: 切開一分為二版，與整個炒製版。
Omg thank you. My fridge has so many eggs and tomato, but have no idea what to cook
Same situation here. Now I'm trying to cook the 3rd version😁
Omg exol 😂
終於看到我的做法：我的是第四種，不過番茄切得比較小塊，然後不加葱，因爲番茄小塊所以炒完後比較糊，而且番茄不是往蛋上倒，而是稍微把蛋推往旁邊然後番茄倒在殘油上面然後再把蕃茄跟蛋和在一起。總之簡單又好吃百吃不膩。
明年奥运中国队的队服将会有六种。
這是王師傅最好的一期視頻。
The prerequisite to all of this:
Jet engine burner + wok
六種方法非常實用
肯定好吃的不要不要的
每種作法皆來嘗試。
咱家番茄用刨刀去皮 挺省事兒。
茴香豆有四种写法，即茴、回、囘、囬，还有一种是“口”字里面有个“目”字。
😂这种知识水平可以去摆摊卖茴香豆了
我个人喜欢先大火把蛋液摊成蛋饼，然后迅速搅拌成块盛出，在加西红柿放在锅里一直煎烤，在压扁让把西红柿弄碎，流出很多汁水，加一点糖，加很多番茄酱，最后成品像是西红柿烩鸡蛋，酸甜可口，浇在饭上特别好吃
哈哈😄卖西红柿🍅的热心摊主高兴😊啦！
番茄炒蛋再增加兩味，川味麻辣炒蛋、番茄烘蛋美觀待客是我家餐桌上常吃的口味👍
my favourite quick lunch meal. I never knew there was so many ways to cook it.
加水没做过，番茄多炒一会就出汁水，汁水被蛋吸收蛋会膨大，这样蛋、西红柿、汤汁三样味道十分鲜美。加番茄酱可以。
王剛的工作室: 所以…今天午餐全是蕃茄炒蛋……?
看来是了、、、、
有吃過煲仔飯已經可以了
@@andykk1987 还有开水白菜
非常喜歡番茄炒蛋。滿桌的番茄炒蛋。👍👍👍
俩徒弟还得每人炒好几盘
我喜歡第六方法煮.......今晚每個師傅都可以打包一份蕃茄炒蛋回家哈哈哈多謝王剛師父
My Chinese isn't great but i can't get enough Chef Wang
My Chinese isn't good either but I can't get enough of QiErWa.
这道菜这么多做法简直就是为出国在外的人量身制作的😭因为原料在世界哪一个国家的哪一种超市无论什么季节都能买到。太感动了
没有鸡蛋的朋友可以直接把番茄吃掉
秀
沒有雞蛋的同學可以省略，一道美味的炒番茄就製作完成了
@@Dan44317 对啊 这梗都几年了还用 早就该淘汰了 就像你活了几十年 早就该投胎了一样。
没有番茄可以直接煮鸡蛋吃
没有鸡蛋的朋友可以用自己的蛋或者男朋友的蛋
爱了爱了果然是神级厨师。太棒了。
我：老板，点一个番茄炒蛋，要王刚视频里的第三种
老板：尼玛！！！
哈哈哈
老板：莫非耍笑洒家？！
头像挺秀
我也喜歡第三種
第一个和最后一个 做起来最简单。
番茄炒蛋 怎么做都好吃。
We have a similar dish in the Philippines called Ginisang Kamatis at Itlog (Sauteed Tomatoes with Egg) popular as breakfast fare with either rice or pan de sal, but can also be eaten whenever you feel
like. It differs slightly in the way of cooking. But I got familiar with some of the ways demonstrated by Chef Wang Gang because of Zhong Chenle of NCT Dream. This is one of his go-to dished whenever he cooks with and for the members.
剛哥就是簡單粗暴又富含技術！
懒人版是我的福音！明天试试！
N年前, 我和同學為那一種才是正宗番茄炒蛋而爭論過. XD
雞蛋炒要幾成熟, 先下蛋還是先下番茄 都是一個問題
另有變化的一種是把蛋黃去掉,只用蛋青. 口感和味道會有點不同.
還有一個基本不算炒蛋的,就是先炒番茄,加水, 再打蛋汁, 把蛋汁倒入番茄裡.
希望下次展示一下蛋炒饭的六种方法
看王剛師父做菜 真是一種享受
都试了一遍，挺好吃的，就是被打得有点疼，因为我把家里全部的鸡蛋都用了
打得有点疼可还行？你确定打得都是鸡蛋
我一般是煎荷包蛋，煎好像薄饼那样切成几块，番茄带皮切块，锅烧油放姜片，蒜末，番茄酱，然后西红柿翻炒，加清水，放小许盐，大量糖调味，放鸡蛋和水淀粉勾芡，放上葱花点缀。成品要汁多，略甜，拌饭吃。
唯一会的菜，突然感觉不会做了~~~😂😂
看完果断从做了十几年的第三种做法换成第一种做法！👌 👍
The last one is British version.
now i want to see BBC version
@@rodokakadia6301 LMAO
@@rodokakadia6301 Haiyaaa
看王刚师傅炒菜真是一种享受！谢谢！
Ricoooooo😍👍saludos desde México Chef.
西红柿炒蛋是我第一个中国菜。我最喜欢吃！谢谢师傅！
天黑了，雨停了，我又觉得我行了。
我也覺得我可以
-在地上添番茄炒蛋-
手真麻利，youtube上最牛的厨师👍
懶得炒的同學也可以不炒
一道美味的生雞蛋佐番茄就完成了
就喜欢看厨师长做饭，看着都流口水🤤！
加牛奶最香 帶出鮮甜香
加牛奶是西洋版番茄炒蛋
蕃茄本來就是西洋食物
我喜歡第二種 加糖黨路過。。。我們家也是先煎蛋，之後炒番茄，再放雞蛋
看完了以後我覺得我之前做的是番茄炒蛋口味的廚餘
還有一種做法是蛋最後下，跟番茄湯汁一起煮@@
蛋可以用喝的，很吃番茄味
Amazing videos chef. The knowledge you share is priceless.
Does anyone know what cleaver it is exactly?
I can't say the exact brand or anything but he uses a pretty standard chinese cleaver. If you search for chinese cleavers, you can find a quality one that will be similar
我做版本一般都是用淡奶油或者牛奶来取代水淀粉，提升嫩度
少了以前看過的另一種版本，就是把番茄去籽只留肉壁，這樣不會有湯水
看廚師👨🍳煮菜非常療癒啊
考功力
家常菜
可以花样百出👍
哇真是開眼界了師父厲害！每一種都想試試
🇴🇲Observer from the Sultanate of Oman .. I do not understand the language .. but I love to follow
English subtitle is available
Yes, thank you from the heart
師傅真可愛。
攤主你又有新任務了~~~
Love your style of cooking! I'm going to try it. 喜欢你的烹饪风格！ 我要试试。🙏
希望王刚老师能够分享更多少油的好吃菜品
家常菜番茄炒蛋也能做出不同花样来😄😄👍
菜选的越来越好了，这种菜涨粉快
都說重點，不說廢話，很讚！
1跟6可以搭稀飯...有湯汁的搭白飯...
关于去皮的方法，有燃气灶的可以用叉子插着番茄在火上烤一下，烤过就很容易把皮和肉分开