(Chinese version of recipes) 73. 蕃茄滑蛋 蕃茄 400 克，放下沸水内慢着滚，直至茄皮爆裂取出，剥去茄皮。蕃茄切碎，下锅将蕃茄煮，用糖，盐调味。这时。就要用生粉水倾下埋成稀嵌之茄汁，立即兜起上碟。另备好 4 个鸡蛋，即下拌好之蛋浆，快手炒匀，即放下刚煮好之蕃茄，快手炒至蛋浆结糊时息火，立即上碟 . 74. 银耳煲童鸡汤 有汤有菜，又好饮，又好食。鸡项仔一只约 960 克，银耳 20 克，瘦肉 160 克，再加肇实，蜜枣同煲，汤味浓香。 75. 蒸银鱼干 银鱼干 60 克，洗过加油蒸，熟后加豉油。 Recipes for Spring 73. Scrambled Eggs with Tomatoes Use 400g of tomatoes. Place them in boiling water and simmer until the skins split. Remove and peel the tomatoes. Chop them finely and cook in a pan. Season with sugar and salt. Then add a cornstarch slurry to slightly thicken the tomato sauce. Quickly remove and set aside. Separately, prepare 4 eggs and beat them well. Pour the beaten eggs into a hot pan and stir-fry quickly. Once semi-set, add the cooked tomato mixture. Stir-fry swiftly until the eggs are just set and form a soft scramble. Remove from heat and serve immediately. 74. White Fungus Chicken Soup This soup is both delicious to drink and eat. Use one young chicken (aro...