下面是番茄煎蛋饼的技术总结
There is the technical summary of the tomato omelette:
第一蛋液中加入少许的白醋可以使煎的蛋饼更加营养美味
First, adding a little bit white vinegar to the egg liquid can make the omelette more delicious
第二番茄中含有较多的水份所以蛋液中加入干淀粉是为了中和番茄的水份便于蛋饼成形
Second, the tomato contains a lot of water, so the starch is added to the egg liquid to neutralize the water to facilitate the formation of omelette
第三煎蛋饼之前必须先把锅滑好否则蛋液下锅非常容易粘锅
Third, the wok must be greased well, otherwise the egg will stick to the wok

Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
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Translated and rerecorded by Voiceman Jay