番茄牛肉蛋 Ground Beef and Eggs in Tomato Sauce

「豉油西餐」算是香港的特色，什麼是「豉油西餐」，大家都應該瞭解香港的一些歷史背景，在飲食文化上，也因為這樣的歷史背景，讓香港的飲食文化上也有些不中不西的部分，好聽點是中西合璧，大家喜歡的港式絲襪奶茶也是該產物之一，而香港人就俗稱這些不中不西的料理為「豉油西餐」，「豉油西餐」的特點是以西餐做基礎，然後加入了一些中國的調料或烹調的方式。大家在正宗的茶餐廳其實就能吃到很多所謂的「豉油西餐」喇！

「番茄牛肉蛋」是我最爱的豉油西餐之一，我認為這是李媽媽的創作，小時候要是媽媽說今晚有番茄牛肉蛋，開心到要死，吃的時候，會和哥哥妹妹把白米飯中間弄一個坑，把番茄牛肉蛋放進去，然後還很傻瓜的笑說是火山爆發，哈哈，小時候真好，如此簡單的一個料理，我們可以快樂一整個晚上！

What is “Western Food in Soy Sauce”? This is a direct translation from Chinese but this is how Hong Kong people describe HK-style western cuisine. Hong Kong food culture is largely affected by her British colonial history. There are a lot of dishes are created based on the western cooking method but adopted in a Chinese way. I believe that you all should have heard of the HK-style milk tea. It is a HK localised version of English tea! We, HK people, normally call all these kinds of food “Western Food in Soy Sauce” meaning a mixture of Western and Chinese elements. This Ground Beef and Eggs in Tomato Sauce is one my favourite “Western Food in Soy Sauce”. I do that this is a unique creation fo Mama Lee. When I was a kid, my brother, sister and I like to create a hole of a bowl of rice and put this delicious sauce into the hole. Then, we all laughed around this is a volcanic eruption.

材料：牛肉餡 200克，番茄 350克，雞蛋 2顆

調味：番茄醬3湯匙、糖2茶匙、生抽1茶匙

Ingredients: 200g ground beef, 350g tomato, 2 large eggs, 3 tablespoon tomato sauce, 2 teaspoon sugar, 1 teaspoon soy sauce

• 番茄可以先用熱水去皮，切越碎越快煮爛 You can soak the tomato in hot water to peel the tomato skin.
• 加入生抽提鮮是李媽媽的秘方，她說加入少許生抽（取代鹽）可以更好的帶出番茄的甜味 Adding soy sauce is a secret recipe from Mama Lee. This is to replace salt to add the salty flavour. Mama Lee said the soy sauce flavour can better bring out the sweetness of tomato

是不是很簡單，我小時候就很愛吃啦，希望大家家裡的大人小孩都會愛！Isn’t it easy? This is my favorite home-made food. Hope you all would like it!