Speak of expert good food, everybody has. My expert good food is tomato scrambles egg.
说起拿手好菜，每个人都有。我的拿手好菜是西红柿炒鸡蛋。
Take out a tomato above all, two to 3 eggs, wash them clean. Infiltrate 3 eggs in the bowl, enlarge makes an appointment with adult forefinger to build the salt of size, sufficient agitate, till egg white and yoke confluence. Again one divides into two of from the top down of a tomato, cut them ply for 0. 5 centimeters of right-and-left chip, also can cut place of course.
首先拿出一个西红柿，两到三个鸡蛋，把它们都洗干净。将三个鸡蛋打入碗中，放大约成年人食指盖大小的盐，并充分搅拌，直到蛋清与蛋黄融合。再将一个西红柿从上到下一分为二，将它们切成厚度为0。5厘米左右的薄片儿，当然也可以切成块儿。
Take out to fry pan, also can be flat bottom boiler. Drive a powerful person, ignition, put bowl, oily, lay an egg. To laying an egg I know this one condition old people always says “ heats up ” of the boiler below oil, but my practice is not the boiler below hot oil, still do full marks / what must do than old people is delicious. After the boiler below egg fluid, still can add a few clear water in the bowl, fall into boiler. Do not flip through quickly egg fluid, wait its are fast shape or when bottom already shaped, flip through gently again, fry can fill when colour and lustre is golden piece. Put tomato into boiler next, need not be put or put particularly little oil, it stew is soft, put white sugar, break up fry a few times, put the egg that already had fried to be become again.
拿出一个炒锅，也可以是平底儿锅。开阀，点火，放锅，倒油，下鸡蛋。对于下鸡蛋这一步我知道大人们总说“热油下锅”，可我的做法不是热油下锅，还做满分/得比大人们做的好吃。在鸡蛋液下锅后，还可以在碗中加入一些清水，倒入锅中。不要快速翻动蛋液，等其快成型或底部已成型时，再轻轻翻动，炒到色泽金黄时即可盛出。然后将西红柿放入锅中，可以不放或放特别少的油，将它焖软，放入白糖，翻炒几下，再放入已炒好的鸡蛋就成了。
Good nevertheless Ma Ye has break hoof. Once, when scrambling egg, I am the boiler below hot oil, did not know how oil to splash arm to go up, still have scar up to now, pass the trial of the again and again nevertheless, now I already do a familiar work with ease.
不过好马也有失蹄。有一次，我在炒鸡蛋时是热油下锅的，不知怎的油就溅到了胳膊上，至今还有疤，不过经过一次又一次的尝试，现在我已经驾轻就熟了。
This is the expert good food that I make.
这就是我做的拿手好菜。(文/冯诗皓)